It was Christmas of 2016 when Noelia and Abe, my dear friends hailing from the vibrant heart of Puerto Rico, gifted me a 64-oz. mason jar of coquito, lovingly adorned with a scarlet bow. Coquito literally translates to “little coconut” in Spanish and is traditionally made from coconut (both the meat and its milk and cream), sweetened condensed milk, a touch of rum, and a symphony of aromatic spices. My upbringing, steeped in the Seventh-day Adventist tradition, never held holidays in the spotlight. For my parents, every day was a celebration, and festive occasions took a back seat. Therefore, to bloom with my own traditions—dietary restrictions included, read more on that here—coquito would undergo a metamorphosis in my hands. A medley of warm spices inspired by my Jamaican heritage, paired with the iconic Wray & Nephew rum, results in this dairy-free rendition that’s velvety and satisfying. My take on this classic drink also uses brewed chai for a blend of woodsy, earthy spices. Coconut milk and cream of coconut contribute a glossy viscosity—you can swap unsweetened coconut cream for the cream of coconut, if you prefer your coquito a little less sweet—while evaporated and sweetened condensed oat milks balance the richness from the coconut and keep the drink silky.
What you’ll need
Blender
$40 At Amazon
Glass Pitcher
$13 At Target
Rubber Spatula
$13 At Amazon
Fine Mesh Strainer With Arms
$17 At Amazon
Recipe information
Total Time
15 minutes (plus chilling)
Yield
6–8 servings
Ingredients
1
1
1
1
1
1
1
1
1½
½
4
8
12
6–8
Need to make a substitution?
Preparation
Step 1
Blend one 15-oz. can cream of coconut or 13.5-oz. can unsweetened coconut cream, one 13.5-oz. can unsweetened coconut milk, one 12.2-oz. can evaporated oat milk, one 11.25-oz. can sweetened condensed oat milk, 1 cup brewed chai, room temperature, 1 cup white or spiced rum or nonalcoholic rum, 1 vanilla bean, split lengthwise, scraped, or 1 Tbsp. vanilla bean paste, one 1" piece ginger, peeled, finely grated, 1½ tsp. ground cinnamon, and ½ tsp. ground nutmeg in a blender on high speed, scraping down sides as needed, until smooth, about 2 minutes.
Step 2
Pour coquito into a large pitcher; stir in 4 cinnamon sticks, 8 whole cloves, and 12 black peppercorns. Cover and chill at least 12 hours and up to 1 week; stir well before using.
Step 3
To make cocktails, strain coquito through a fine-mesh sieve into 4–6-oz. glasses (chilled if desired). Sprinkle each with 1 tsp. raw sugar and garnish with a cinnamon stick.