Here's How to Make a Nonalcoholic Coquito Recipe Everyone Can Enjoy
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'Tis the season of Coquito, the beloved Puerto Rican holiday drink that has crossed cultures and is enjoyed by many from Halloween through Three Kings Day on Jan. 6. This festive beverage is known for making folks all warm and cozy inside due to the rum that's added. But fear not, non-alcohol-drinkers, you can still enjoy this yummy holiday drink without the liquor. In its origin, Puerto Rican rum has always been a key ingredient, as well as coconut milk, hence the name Coquito, which means little coconut. But the history of this popular drink is debatable. Some credit its first appearance in two cookbooks published between 1950 and 1970. Others state that coquito was created in the 1950s after condensed milk was introduced in Puerto Rico, and it became popular in the 1970s. Either way, the drink came for La Isla del Encanto and found its way into the homes of people throughout the United States and beyond.
The good news is that whether you drink alcohol or not, you can still enjoy the coquito! There are so many alternatives to liquor these days. You could opt to make a completely nonalcoholic coquito, or if you like the taste of liquor but not the buzz, consider a nonalcoholic rum like Clean R from Clean Co. It will give you the rich taste of rum without the impact of drinking alcohol. Here's a nonalcoholic coquito recipe everyone can enjoy!
Coquito Mocktail Recipe
Original Recipe
INGREDIENTS
- 1 can coconut milk
- 1 can cream of coconut
- 2 cans evaporated milk (or evaporated coconut milk for a vegan alternative)
- 1/2 cup sweetened condensed milk (or oat milk for a vegan alternative)
- 1 teaspoon vanilla extract
- 1-2 teaspoons ground cinnamon
- Cinnamon sticks for garnish
- 1 cup to 1 1/4 cup nonalcoholic spiced rum alternative like Clean Co (optional)
INSTRUCTIONS
No need for a bowl. You can add all the ingredients right into the blender! Get the kids involved for extra holiday fun.
Add the coconut milk, cream of coconut evaporated milk, sweetened condensed milk, vanilla extract, and ground cinnamon to the blender.
If you’re using an alcohol alternative, you can add that as well, or skip this step altogether.
Cover your blender and pulse a few times before mixing on high until well blended.
Transfer the coquito into a glass pitcher or individual glass jars if you plan to share it with friends and family.
Store in the refrigerator and allow it to sit for at least 24 hours before drinking. Shake it up from time to time to make sure it is mixed well.
Fermentation will occur but can be controlled by giving your coquito a good shake every day.
Serve cold and garnish with cinnamon sticks. (Personally, I like to add a little more ground cinnamon and some nutmeg to the top for some added yumminess!)