Name: Vegan Coquito: Dairy-Free Puerto Rican Eggnog
Prep time: 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Puerto Rican
Ingredients: 3 cups oat milk (preferably barista blend for a creamier texture); 1/2 cup white rum (optional, adjust based on preference); 1/4 cup maple syrup or agave syrup (adjust to taste); 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; Pinch of salt (to enhance flavors); Cinnamon sticks (for garnish)

Vegan Coquito: Dairy-Free Puerto Rican Eggnog

Some recipes come with a little family history in the glass. As a proud Puerto Rican, I love finding ways to keep our holiday flavors on the table while making them dairy-free. This easy coquito-inspired version starts with creamy oat milk, vanilla and warming spices. Pour a small glass, add a cinnamon flourish, and make room for a new take on an old tradition.

By Cheryl Martinez

Keeping the tradition, changing the milk

Coquito means family, holidays and a little celebration to me. Finding a dairy-free way to bring those familiar flavors to our gatherings makes me so happy. It’s about keeping the connection and the holiday ritual, with ingredients that fit the way I cook now.

What to expect from this version

Traditional coquito is associated with coconut. The base recipe here is an oat-milk variation, so it will taste lighter and less coconut-forward than a version made with coconut cream. A plain barista-style oat milk gives more body than some thinner plant milks, but brands vary. Shake the carton before measuring.

Want a creamier glass?

There are a few ways to turn up the creaminess: coconut cream or condensed coconut milk, cashew cream, silken tofu, a cooked starch thickener or coconut milk powder. They each change the texture and flavor, so choose one approach and test a small amount first. Coconut cream adds coconut richness; condensed coconut milk adds sweetness too. Reduce the oat milk as needed rather than adding everything to the full batch.

About the other creamy options

Cashew cream adds nuts; silken tofu adds soy. Both need thorough blending rather than whisking alone. If using cornstarch or arrowroot, follow a suitable cooked-thickener method; sprinkling raw starch into the cold pitcher won’t create a smooth drink. Coconut milk powder must be suitable for food use and dairy-free. These are optional variations, not the quantities or method in the base recipe.

A festive finish, with or without rum

The rum is optional. Leave it out for an alcohol-free version; the vanilla and spices still bring the holiday mood. Chill before serving, then stir well because spices can settle. A small cinnamon stencil makes a cute finishing touch, or keep it simple with a cinnamon stick.

Keep the holiday leftovers chilled

Refrigerate the prepared drink promptly in a clean, covered container. Make a smaller batch if you won’t use it soon, and follow the shortest storage guidance on any opened plant milk or other added ingredient. Rum does not make a homemade dairy-free drink shelf-stable. Keep alcohol-containing and alcohol-free batches clearly labeled.

A little more to explore

Find the free Moo-Free Milks guide in the goodie shop ↗︎

A closer look

Vegan Coquito: Dairy-Free Puerto Rican Eggnog