Ingredients
Scale
2 cinnamon sticks
3 clove sticks
1 star anise pod
2-3 cardamom pods, crushed
1 inch piece of ginger
1 13.5oz can of coconut milk
1 can of cream of coconut
1 14oz can of condensed milk (for a vegan coquito, use a vegan condensed milk)
1 1/2 cup of almond milk (I like to use an almond barista mix)
1 1/4 cup of rum (or to taste)
Instructions
- Toast the almonds on medium-high heat for 1-2 minutes.
- In a mortar and pestle, crush the ginger and cardamom pods.
- Dry roast the spices for a minute, add the almond milk and cook on medium heat for 5 minutes. Let it steep for another 5 minutes until lightly cooled.
- Remove the spices from the milk, add the milk to the blender, and add the rest of the ingredients. (I like to throw a little sliver of ginger into the blender.)
- Pass through a fine sieve to remove the almond particles. Do this a second time if the almond coquito still feels grainy.
- Serve cold and garnish with a sprinkle of powdered cinnamon, slivered almonds, or toasted shredded coconut. Store refrigerated. It will keep up to two weeks.
- Prep Time: 15 Minutes
- Cook Time: 5
- Category: Cocktails
- Cuisine: Puerto Rican
