Creamy Coquito Eggnog Double Batch
A rich, dairy free holiday coquito made with coconut cream, warm spices, and optional rum. Thick, silky, and perfect for serving chilled during the holidays.
Yield: 8-10 servings
Prep Time: 10 minutes
Chill Time: 30 minutes
Special Equipment: pitcher
Ingredients
2 cans coconut cream 12 to 16 oz each chilled
1 can condensed oat milk or condensed coconut milk 11 to 14 oz
2 cups plant milk coconut recommended
¼ to ⅓ cup maple agave syrup to taste
2 teaspoons ground cinnamon
Fresh nutmeg finely grated to taste
2 to 4 oz rum optional
Ice or large decorative ice cubes optional
Oat whipped cream optional
Extra cinnamon and fresh nutmeg optional
Directions
Refrigerate the coconut cream, condensed milk, and plant milk until fully chilled.
Add all ingredients to a large container and blend with an immersion blender until smooth and creamy.
Chill for at least 30 minutes to allow the flavors to meld, then shake or stir before serving.
Serve over ice and finish with oat whipped cream and freshly grated nutmeg if desired.
