Description
A vegan coquito for all to enjoy!
Ingredients
Scale
- 2 cans of coconut milk (10-14oz)
- 1 can of unsweetened coconut cream (10-14oz)
- 1 can of sweetened condensed coconut milk (10-14oz)
- 1 pint of coconut water
- 50g fresh ginger
- 3 sticks of cinnamon
- 8 cloves
- 2 star anise pods
- 5 allspice berries
- ground cinnamon
- ground nutmeg
- a bottle of aged Puerto Rican Rum (I used Bacardi 8-year reserve)
- a bottle of Licor 43
- a bottle of Damiana liqueur
Instructions
- Coarsely chop the ginger, leaving the skin on. In a small pot, add the coconut water, ginger, cinnamon sticks, cloves, star anise, and allspice berries. Bring to a boil for two minutes, then reduce heat and let it simmer for another 20 minutes. Strain through a fine mesh strainer and then set aside to let cool.
- Next, add coconut milk, unsweetened coconut cream, and sweetened condensed coconut milk to a blender. Gradually increase the speed and blend until homogenous. This will prevent the separation of the coconut cream. When finished pour the coconut mixture into a large mixing bowl.
- In the same mixing bowl add, 250mL of the spice tea, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, 500mL of aged Puerto Rican Rum (or less if you want a less boozy version, but I recommend full strength), 4oz of Licor 43, 4oz of Damiana (if you cannot find Damiana, replace with an additional 4oz of Licor 43)
- Whisk everything together in the mixing bowl. Using a funnel, transfer it into glass bottles for storage. Store in the fridge and let it rest for 24-72 hours before serving as the flavor and texture will improve as it ages.
- Shake well before serving and enjoy it in your favorite holiday mug with a generous amount of fresh grated cinnamon on top!