December 18, 2013
So, I had the idea of making dairy-free eggnog. Then I thought better of it. It just doesn’t feel right. But dairy-free coquito. I’m down with that.
For those of you who don’t know, coquito is an intoxicating combination of coconut milk, coconut cream, heavy cream, and spices. It’s basically a Puerto Rican version of eggnog and, in my opinion, even more delicious. Also more easily adapted to be dairy free. After all, most of the ingredients are coconut based.
So dairy free coquito it is. And it is so good. And not just for those of you on a strict dairy-free diet. Because this is made without the raw eggs usually called for in coquito and traditional nog, this is a great, festive drink to share with kids.
Just mix all of the ingredients in a blender and don’t skimp on time. The longer you let the blender run, the silkier the texture. Also, you’ll get a nice froth on top. Both of these are hallmarks of top notch nog.
And don’t forget that you want to spike this with rum for the alcohol drinking grown ups in the house. Top it off thirsty mama!
Dairy-Free Coquito (Puerto Rican Eggnog)
(the non-alcoholic version can be shared with kids 12+ mos)*
Makes about 3 cups
2 cups light coconut milk
1/2 cup vanilla almond milk
1/2 cup cream of coconut, such as Coco Lopez
3 tablespoons chia gel**
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg, preferably freshly grated
Splash vanilla extract (optional)
White rum, such as Bacardi (optional)
1. Combine coconut milk, almond milk, cream of coconut, chia gel, cinnamon, nutmeg, and cloves in a blender and blend for about 2 minutes. Taste and if you feel the almond milk hasn’t lent enough vanilla flavor, add a splash of extract and blend for another 30 seconds. Separate out the non-alcoholic servings and add rum to the rest; blend for another 30 seconds. Serve over ice. Can be stored in an airtight container in the refrigerator for up to 3 days.
*Note: It’s recommended to serve only breast milk and/or formula and small amounts of water to children under 12-months-old. Also, be sure to serve this in age appropriate portion sizes. A little bit of this sweet treat goes a long way with little ones.
**Note: The chia gel isn’t necessary for taste, but is used here as an egg substitute to give the coquito a slightly thicker texture. You can skip it all together or use a flax meal egg substitute, if flax seeds are easier to come by. Add 1 tablespoon of ground flax seeds to 3 tablespoons of water, wisk and allow the mixture to sit for 5-10 minutes until thick. Add the entire mixture to the coquito instead of the chia gel.