This is a Puerto Rican holiday favorite recipe. The traditional version is not exactly however I found a way to make it lighter and more than 80% less of the calories and it is absolutely DELICIOUS! It’s hard to give it an exact description but it tastes like a coconut, rum punch with a cinnamon base flavor. Sweet and delightful. Thank you to my friend Jary’s grandmother for the original recipe. I just put a little health fist to it. Enjoy your holidays with this light Coquito recipe.
WHAT YOU WILL NEED
- 3 cinnamon sticks
- 1 table spoon of ground cinnamon
- 10 cloves
- 1 liter of Don Q rum or any rum (white rum NOT flavored)
- 2 cups of of coconut cream
- 2 tablespoons of Agave in the raw liquid o
- 4 cups of unsweetened almond milk
- 4 cups of unsweetened coconut milk
**Don’t mind the Carnation milk in the video that was not used for this recipe it was used for the regular Coquito recipe
**This recipe is soy free, dairy free, no added sugars – with the exception of the rum & natural coconut cream which contains natural sugars
HOW TO PREPARE
Watch the video!
In a separate pan, boil cinnamon sticks & the cloves in 1/2 cup of water. Boil until the water turns brown about 10 minutes. Strain it and add the cinnamon water to the milk. Do not add the cinnamon sticks. Save them to garnish your cups of coquito. In a separate pot, over medium heat, add the coconut cream, coconut milk, almond milk, ground cinnamon, cinnamon water, and agave. Heat it over medium heat until it comes to a boil about 15 minutes, stir for an additional 3 minutes. Let it cool, then add the rum, put it in a bottle to keep the tradition going, then put it in the fridge to cool. The longer you boil it the thicker it gets that’s a matter of preference. Serve chilled, if you drink it warm you will be drunk in less than 5 minutes. Sounds like a party to me. ha
SIDE NOTE: You can also blend a raw coconut into this mix or add a few coconut shavings to your drink for an added coconut kick and it looks cute in the cup.
And that’s it, ENJOY!