*Courtesy of Jennifer Rose
A traditional Puerto Rican egg nog-like alcoholic beverage that's dairy free, creamy, sweet, and delicious just like the real thing!
- 3 15 oz cans of full fat coconut milk, room temperature, divided
- 1 1/2 cup maple syrup
- 2 tsp vanilla extract
- 2 tsp nutmeg
- 2 tsp cinnamon
- 1 tsp cloves
- 1 cup white rum
- 2-3 tsp coconut extract
- 1 chia egg (1 tbsp chia seeds, 3 tbsp water mixed together)
- handful of coconut flakes (optional)
- cinnamon sticks (optional)
MAKING CONDENSED COCONUT MILK
- In a medium to large sauce pan bring 2 cans coconut milk and maple syrup to a boil. Once boiling, reduce heat and simmer for 25 to 30 minutes, stirring constantly.
- Add in all the spices, vanilla extract, cinnamon, nutmeg, and cloves. Keep stirring, you will notice it reduce and will start to thicken. Keep in mind it will not be super duper thick, just thicker.
- After 30 minutes, remove from heat, place in a jar, and store it in the fridge to let it completely cool.
PUTTING IT ALL TOGETHER - THE COQUITO
- When your condensed milk is cool place in a blender and add an additional can of coconut milk, the chia egg (1 tbsp chia seeds, 3 tbsp water), followed by coconut extract, another tsp of vanilla extract, and the rum. Blend until the chia seeds are all ground up and it's creamy.
- Taste it as you go and add more spices as needed. By this point usually I add a pinch of everything, nutmeg, cinnamon and Cloves. I more so add cinnamon the most. Cloves can dominate the flavor if too much is added so go easy with that. You can add shredded coconut or coconut flakes too.
- Place your coquito in an air tight container like a glass jar and store it in the fridge.
- Cinnamon sticks are good to add more flavor and to stir while drinking.
- Shake well before serving.
- It is best served cold, in a rocks glass over ice.