5 Ways to Make Egg-Free Coquito at Home

Coquito, a beloved traditional Puerto Rican drink, is often referred to as the "coconut nog" and is typically made with a base of coconut milk and sweetened condensed milk. While many recipes call for egg yolks, which give the drink its rich, creamy texture, not everyone can or wants to consume raw eggs. Whether you're vegan, have an egg allergy, or just prefer to skip the raw egg component, here are five delightful ways to make egg-free Coquito at home.

1. Dairy-Free Delight

If you’re looking to avoid dairy as well as eggs, this recipe is for you:

• 1 can of coconut milk
• 1 can of evaporated coconut milk
• 1 can of sweetened condensed coconut milk
• 1 cup of spiced or dark rum
• 1 tsp vanilla extract
• Cinnamon and nutmeg for garnish

Steps:

1. Blend together all the coconut milks in a blender.
2. Add the rum and vanilla extract, and blend until smooth.
3. Pour into a bottle or jug, chill for at least an hour to let flavors meld.
4. Serve chilled in glasses, garnished with a sprinkle of cinnamon or nutmeg.

🥥 Note: If you can't find evaporated coconut milk, use regular coconut milk and add a bit more condensed milk for creaminess.

2. Creamy Coconut Blend

For a slightly different twist:

• 2 cans of full-fat coconut milk
• 1 can of cream of coconut
• ¹⁄₂ cup of white rum
• 1 tsp of ground cinnamon
• ¹⁄₂ tsp of nutmeg
• ¹⁄₄ tsp of ground cloves

Steps:

1. Combine the coconut milk, cream of coconut, and spices in a blender.
2. Add the rum, blend until everything is well mixed.
3. Refrigerate for several hours or overnight to thicken.
4. Pour into glasses, dust with additional spices if desired.

3. Avocado for Creaminess

Avocados can provide a creamy base for egg-free Coquito:

• 2 ripe avocados
• 1 can of coconut milk
• 1 can of sweetened condensed milk
• ¹⁄₂ cup of light or dark rum
• 1 tsp vanilla extract
• A pinch of salt

Steps:

1. Scoop out the avocado flesh and blend with the other ingredients until silky smooth.
2. Pour into a container, and chill before serving.
3. This version is great served with a sprinkle of cocoa powder or chocolate shavings for a festive touch.

4. Almond Milk Substitution

Utilize almond milk for a lighter texture:

• 2 cups of unsweetened almond milk
• 1 can of coconut cream
• ¹⁄₂ cup of sweetened condensed milk
• ¹⁄₂ cup of spiced rum or dark rum
• ¹⁄₄ tsp of ground cinnamon

Steps:

1. Combine almond milk, coconut cream, and condensed milk in a blender.
2. Add the rum and cinnamon, blend until well incorporated.
3. Chill for at least one hour, serve cold, and garnish with a cinnamon stick.

5. Cashew Cream Based

For those who love the creaminess of cashews:

• 1 cup of soaked cashews
• 1 can of coconut milk
• ¹⁄₂ cup of evaporated milk (or almond milk for dairy-free)
• ¹⁄₄ cup of spiced or dark rum
• ¹⁄₂ tsp of vanilla extract
• Cinnamon and nutmeg to taste

Steps:

1. Blend the cashews with the coconut milk until very smooth.
2. Add evaporated milk, rum, vanilla, and spices, blend again.
3. Chill for several hours to thicken. Serve cold.

By exploring these variations, you can still enjoy the delightful taste and creamy texture of Coquito without eggs. Each recipe provides a unique twist, allowing you to cater to different dietary preferences or simply to experiment with new flavors. Whether you're following a vegan diet, avoiding eggs for health reasons, or just looking to mix up your traditional recipe, these egg-free Coquito recipes offer something for everyone. Enjoy your holiday with these rich, flavorful, and egg-less versions of this beloved Puerto Rican drink.

Can I make Coquito without alcohol?

+

Yes, you can easily make a non-alcoholic version by substituting the rum with coconut water, almond milk, or even a bit more coconut milk to retain the flavor profile.

How long will homemade Coquito last?

+

Homemade Coquito can last up to a week when stored in the refrigerator. Make sure to use a clean spoon each time you serve to avoid contamination.

Can I freeze Coquito?

+

Yes, you can freeze Coquito. However, keep in mind that freezing might separate some of the ingredients, so blend or stir well after defrosting to ensure a smooth texture.