Recipes

Dairy & Gluten-Free Coquito

Makes approximately 2 bottles

Step 1: Prepare the Spiced Infusion

In a saucepan, combine the following ingredients and bring to a gentle boil:

2 cups water
24 whole cloves
½ tsp ground ginger
2 tsp ground cinnamon
1 cinnamon stick

Let it simmer for 5 minutes, then remove from heat and allow it to cool completely.

Step 2: Blend the Base

In a blender, combine:

1 can coconut milk
1 ½ cups honey (or agave)
2 cups soy milk (or another plant-based substitute)
1 tsp vanilla extract
1 tbsp ground cinnamon

Step 3: Combine & Bottle

Once the spiced infusion (Step 1) has cooled, strain out the cloves and cinnamon stick. Add the liquid to the blender with the base mixture (Step 2) and blend until smooth.

Using a funnel, pour the coquito into bottles and refrigerate for at least 4 hours before serving. Shake well before pouring.

Step 4: Serve & Enjoy

Pour over ice and sprinkle with cinnamon powder for a festive touch.

Notes:

Soy milk is recommended for its creamy texture and natural sweetness. For a thicker consistency similar to condensed milk, boil the 2 cups of soy milk until it reduces slightly before blending.
Hemp milk can be used as a substitute, but it will result in a thinner consistency.
For extra flavor, let the coquito chill overnight to allow the spices to meld.

Enjoy your festive, dairy-free coquito!