Description
Our vegan version of the Coquito, made with infused Rum 44. This recipe will make 20-22 servings, perfect for a holiday gathering.
Ingredients
Scale
- 1-750ml bottle of Rum 44
- 2 cinnamon sticks
- 8 oz. of mixed raisins
- 1-15 oz. can of Coco Lopez Cream of Coconut
- 1-14 oz. can of unsweetened coconut cream
- 1-11.25 oz. of sweetened condensed coconut milk
- 1-48 oz. bottle of unsweetened almond milk
- 1 tsp. Nutmeg
- 1 tsp. Cinnamon
- ½ tsp. Vanilla
Instructions
To make the Rum 44 infusion:
- Add the raisins and cinnamon sticks to a 750ml bottle of Rum 44. Allow the raisins and cinnamon sticks to infuse overnight, shaking a few times.
- After a day, strain the raisins and cinnamon sticks from the Rum 44. Set the raisins aside to be used as a garnish later.
To make the cocktail:
- Combine the Coco Lopez cream of coconut, unsweetened coconut cream, sweetened condensed coconut milk, unsweetened almond milk, nutmeg, cinnamon, and vanilla. Mix until all the ingredients are well combined.
- Combine the cream mixture with the Rum 44 infusion to make the Coquito.
- To make one cocktail, add 4 oz. of Coquito and ice to a shaker, and shake for 10-15 seconds.
- Double train into your favorite holiday glass.
- Grate fresh nutmeg on top.
- Add 5 rum-soaked raisins to a cocktail pick, then rest over the glass as a garnish, and enjoy!
Notes
- This recipe below will yield 3.5-750ml bottles, which will offer 20-22 servings.
- If you don’t serve all the Coquito immediately, keep it refrigerated, and consume within 30 days.
