Tag Archives: cloves

Vegan Coquito

1 Dec

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.

Vegan Coquito

VEGAN COQUITO

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
 
  1. 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.
  2. 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…
  3. 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.
  4. Allow to chill in the refrigerator in that same pitcher you made it in.

Serve chilled in small shot glasses. Sprinkle with ground cinnamon.

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Chai Latte

30 Oct

About this same time last year I was in India celebrating the birthday of my friend Annie Mariel.  During this trip – my second time in India, but my first time to Varanasi – I learned about Chai Masala Tea.  Chai is a Hindi word for tea and this delicious concoction is typically made with black tea and a mixture of spices –cardamom, cinnamon, cloves, star anise, among others.

Masala Blend

This delicious tea with milk is offered to any welcoming guests – at a store, at a home, even when watching the sunrise from a boat in the Ganges…

Drinking Chai     

And even though I have enjoyed this tea during my last two travels in India, I should not consume it on a regular basis because the black tea contains caffeine and caffeine neither agrees with me or is karma-free.  Caffeine is a stimulant and should be better avoided.

So to celebrate the anniversary of my first encounter with Chai Latte, I wanted to share with you my own caffeine-free version I now make at home. 

 

CHAI LATTE

1 ½ cups water
½ inch piece of ginger, peeled and cut into small pieces
2 cinnamon sticks
5 pieces of star anise
About 10 cloves
½ cup of evaporated milk
2 tbs agave nectar
Ground cinnamon (optional)

 

  1. In a small sauce pan add the water, ginger, cinnamon, star anise and cloves.  Bring to a boil and steep all the ingredients in that boiling water for about 10 minutes.  Turn off the stove and leave those spices to continue to steep for about 30 minutes more.
  2.         
  3. Strain about ½ cup of the spiced water into a mug and add the evaporated milk.  Season with agave nectar.  Sprinkle with a little cinnamon on top for garnish.

 

Next time, I’ll make it with sweetened condensed milk to see if I can achieve even a creamier consistency and will not need to add any agave nectar.

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