Cocktails: Candy Cane Coquito
Story Highlights
This dairy-free and vegan recipe is a great alternative to egg nog. Break out your grandma's punch bowl and cups; we can't think of a better way to serve this!
12 oz. Brugal Aneaged Rum
6 oz. Creme de Menthe
4 oz. Licor 43 (optional)
1 - 15 oz. can of Coco Lopez Cream of Coconut
2 - 14 oz. cans of Coconut Milk
14 oz. of Almond Milk or other non-dairy milk
½ tsp ground Cinnamon
¼ tsp ground Nutmeg
¼ tsp. fine Sea Salt
Instructions:
In a large blender, add all ingredients and blend on high for 60 seconds.
Strain once to break down any residual coconut fat.
Wait 24 hours to enjoy- if you can!
The mixture will thicken some and also settle, so shake before serving.
Pour into your Granny’s vintage punch glasses and garnish with mini candy canes.
Yields about 10 cups/servings.
Store refrigerated for up to 1 month.
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