Cocktails: Candy Cane Coquito

December 17, 2021
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!

Ingredients

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:

  1. In a large blender, add all ingredients and blend on high for 60 seconds.

  2. Strain once to break down any residual coconut fat.

  3. Wait 24 hours to enjoy- if you can!

  4. The mixture will thicken some and also settle, so shake before serving.

  5. 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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