Yes… I went there. My sister has been dairy-free for some time now and she was craving Coquito.
Being the good big sister that I am, I developed this version omitting the evaporated and condensed milks. I must admit, this turned out to be a really cool experiment. The flavors and the spirit of Coquito is still there – without rum or dairy.
I hope you enjoy it as much as I and my sister did.
1 pint coconut creamer 2 containers coconut cream 2 containers of coconut milk 30oz of spiced tea – using a baggie each of cinnamon sticks, anise seeds, star anise, cloves and a 5” piece of ginger 2 tbs vanilla powder or extract 2 tbs cinnamon powder 2 tbs nutmeg
- Just like my regular recipe for coquito, you first make a spiced tea – In a medium saucepan pour 3 cups of water, cinnamon sticks, anise seeds, star anise and cloves. Add also the piece of ginger cut up into small pieces or rounds. No need to even take off the skin. Bring to a rolling boil over medium high heat for about 15-20 minutes to create a strong spiced tea. This will give the coquito most of its spiciness. Turn off the heat and allow the spices to concentrate the flavor of the tea. Let cool a bit. You could even make this the day before and store it in the fridge until you’re ready to assemble the Coquito recipe.
- I find that if you have a really large pitcher or plastic jug with a large mouth that will accommodate about 90oz of liquid, this is the best way to assemble this…
- In the large pitcher I described above, combine the coconut creamer, coconut milks and creams of coconut with 30oz of the spiced tea. Add the vanilla powder, cinnamon powder and freshly grated nutmeg. Using an immersion blender, blend the whole thing well to combine and make a tad frothy.
- Allow to chill in the refrigerator in that same pitcher you made it in.
Serve chilled in small shot glasses. Sprinkle with ground cinnamon.