Orange spice vegan coquito (Puerto Rican coconut eggnog)

Name: Orange spice vegan coquito (Puerto Rican coconut eggnog)
Prep time: 5 min
Cook time: 20 min
Total time: 2 h
Ingredients: 2 13.6 oz cans full fat coconut milk; 1 11.25 oz can sweetened condensed coconut milk; 1/2 tsp ground cinnamon; 10 whole cloves; 1/8 tsp freshly ground nutmeg; 1 tsp fresh orange zest; 16-24 ounces Spiced or aged dark rum (go for the good stuff); freshly ground nutmeg, cinnamon sticks, and orange slices for serving (optional)

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 120 minutes

Servings: 8

Author : Trish Bozeman

christmas holiday vegan

Orange spice vegan coquito (Puerto Rican coconut eggnog)

Ingredients

Remove All · Remove Spices · Remove Staples

2 13.6 oz cans full fat coconut milk1 11.25 oz can sweetened condensed coconut milk1/2 tsp ground cinnamon10 whole cloves1/8 tsp freshly ground nutmeg1 tsp fresh orange zest16-24 ounces Spiced or aged dark rum (go for the good stuff)freshly ground nutmeg, cinnamon sticks, and orange slices for serving (optional)

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Instructions

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Step 1

Combine the first 6 ingredients, through orange zest, in a medium sauce pan. Bring to a gentle simmer, do not boil. Simmer for 20 minutes, stirring often to prevent burning. Remove from heat and let cool for 20 minutes, stirring often to stir in coconut fat.

Step 2

When cool enough to handle, strain through a fine mesh strainer. Chill in the refrigerator for at least an hour before serving.

Step 3

At this point you can either add your desired amount of rum to a cocktail glass with ice and top with the coquito mix, or add your desired amount of rum to the whole batch of coquito mix. Keep refrigerated for up to 10 days.

Step 4

To serve, grate a bit of fresh nutmeg onto the top of your cocktail and garnish with cinnamon sticks and orange slices. Enjoy!