What better tipple for the COVID-era holidays than vegan, tropical eggnog? Even better, this coconut-y recipe, from San Francisco mixologist Shaher Misif, founder of Deck the Halls and owner of 1217 Sutter in Lower Nob Hill, makes a large pitcher that remains stable in the fridge for more than a month, though Shaher doubts you will let it last that long.
The recipe calls for whole spices, but it’s fine to substitute ground spices, if you prefer.
Make the whole pitcher or use the 1:2:2 ratio of dark rum to coconut cream and coconut milk to make a glass for one. Coconut shell not included.
Coquito
Makes 1 pitcher
Ingredients
Whole spices like cinnamon, cloves, nutmeg, anise, to taste
6 ounces water
6 ounces raw sugar, or to taste
24 ounces coconut milk
24 ounces coconut cream
12 ounces dark rum
Ground cinnamon for garnish
Directions
In a large pot set over medium-high heat, lightly toast whole spices until aromatic. (If they are ground spices, skip this step and just add spices in step two.)
Add water and bring to a simmer. Add sugar and stir until it dissolves. Stir in coconut milk and coconut cream. Bring the mixture back to a simmer, lower heat and let simmer for 30 to 45 minutes. Let mixture cool to room temperature.
Stir in rum and let it sit in your fridge for 12 to 48 hours. The longer it sits, the better it tastes.
Remove whole spices and serve neat or over ice in a coconut shell or glass. Garnish with a sprinkle of ground cinnamon.
