Vegan Island Spiced Coquito

A vegan twist on the classic Puerto Rican coquito, the Vegan Island Spiced Coquito features a luscious blend of coconut and oat milks, infused with warm Jamaican spices and rum. This dairy-free, indulgent cocktail is perfect for those seeking a plant-based alternative while still enjoying the rich flavors of the traditional coquito.

Vegan Island Spiced Coquito

A delicious vegan twist on the classic Puerto Rican coquito, featuring coconut and oat milks, warm Jamaican spices, and rum.

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Ingredients

  • 1/2 cup unsweetened coconut cream
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup evaporated oat milk
  • 1/2 cup sweetened condensed oat milk
  • 1/4 cup brewed chai, room temperature
  • 1/4 cup white or spiced rum or nonalcoholic rum
  • 1/2 teaspoon vanilla bean paste
  • 1/4 teaspoon finely grated ginger
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 cinnamon stick
  • 2 whole cloves
  • 3 black peppercorns
  • 1-2 teaspoons raw sugar
  • Ice (if desired)

Instructions

  1. In a blender, combine the coconut cream, coconut milk, evaporated oat milk, sweetened condensed oat milk, brewed chai, rum, vanilla bean paste, ginger, cinnamon, and nutmeg. Blend on high speed until smooth, approximately 2 minutes, scraping down the sides as needed.
  2. Pour the coquito into a large pitcher and stir in the cinnamon stick, cloves, and black peppercorns. Cover and chill for at least 12 hours or up to 1 week, stirring well before using.
  3. To make the cocktail, strain the coquito through a fine-mesh sieve into a 4-6 oz. glass (chilled if desired). Sprinkle with raw sugar and add ice if desired. Enjoy!