Finally, I can enjoy a vegan, healthy, fun and delicious Coquito for Christmas. Making coquito with my grandmother, sister and cousin was a always an activity that initiates the Christmas. We had always made with without rum because we were under 18 years but the granddaughters had grown up and we are up to become 20! Last year I was transitioning to vegan so I drank the normal Puerto Rican Coquito which has milk and eggs. This year, I created my own recipe of a vegan coquito which I can enjoy while sharing with my family and it assures me a healthy and nutritious drink (even though it has alcohol; LOL)
I made two versions of the vegan coquito. I made the first with walnuts and the second with cashews. If you want a more nutty flavor, I recommend you to use walnuts but if you want a more “normal” flavor, then use cashews. What I like most about cashews is there soft but at the same time intense flavor that they have. I also like to use cashews because they absorb the flavor that you add to them and so, they do not alter the flavor too much like the walnuts do.
I sweetened my vegan coquito with dates but it is ok if you use agave.
yield: 16 oz bottle
1/2 cup soaked walnuts or cashews for at least two hours
1/2 cup water
1/2 cup coconut milk
2 tsp vanilla essence
1tsp cinnamon and nutmeg
1/4 cup rum (I used Don Q)
1- Rinse the soaked walnuts and blend them in the food processor with water.
2- Add the remaining ingredients and process until coquito consistency (not too runny and not too thick)
3- Transfer it to the bottle and store in the refrigerator.