The Story

There are few things that signal the holidays quite like Coquito. For so many of us, it’s not just a drink, it’s a moment, a memory, a tradition passed from one kitchen to another, evolving slightly with every family, every home, every holiday table.

My relationship with Coquito started long before I ever learned how to make it. I remember the smell before the taste — cinnamon warming on the stove, coconut hanging in the air, the sound of laughter rising from the living room. Coquito was the heartbeat of the season.

As I deepened my craft and eventually embraced non-drinking, I became obsessed with finding a zero-proof version that didn’t feel like a compromise. I wanted something that carried the same nostalgia, the same warmth, the same “I’m home” feeling… just without the rum.

What’s the secret? It starts with the tea.

This zero-proof Coquito brings together tradition, intention, and a little culinary creativity. Make it for yourself, make it for family, make it for the people you love and let it carry its own stories into your season.

Why You’ll Love This Zero-Proof Coquito

Holiday Nostalgia: All the comfort, warmth, and spice — none of the alcohol.
Rich + Creamy: Just as decadent as the traditional version.
Make-Ahead Friendly: Tastes even better after a night in the fridge.
Versatile AF: Drink it, cook with it, drizzle it, transform it.

Ingredients You Need

Here’s everything you’ll need, screenshot for your next holiday grocery run!

The Spiced Coquito Tea (Flavor Foundation)

This is your secret weapon. Your depth. Your “why does this taste so good?” moment.

Ingredients:

2 cups water
3 broken cinnamon sticks
5 pieces star anise
½ teaspoon whole cloves

Instructions:

Add everything to a small pot.
Bring to a gentle boil.
Let it simmer for 5 minutes, until the water darkens and your kitchen smells incredible.
Strain and set aside.

Hot Tip: For a creamier Coquito steep spices directly into the coconut milk.

The Zero-Proof Coquito Base

1 cup spiced Coquito tea (from above)
1 can cream of coconut
1 can coconut milk
1 can evaporated milk
1 can condensed milk
½ teaspoon vanilla extract

How to Make Coquito, Pero Sin

1. Make the tea.

Simmer spices until rich and aromatic. Strain and cool — this is your entire flavor backbone.

2. Blend the base.

Add your tea, cream of coconut, coconut milk, evaporated milk, condensed milk, and vanilla to a blender.
Blend on high for 1 minute until silky and smooth.

3. Chill.

Transfer to an airtight container and chill for at least 4 hours.
(Overnight is even better.)

4. Serve.

Shake well, pour over ice, sprinkle cinnamon, and enjoy.

Chef’s Kiss Tips

✨ Shake before serving — the coconut settles naturally.
✨ Start with cold ingredients for a smoother texture.
✨ Make it cafecito-friendly by keeping sweetness on the higher end.
✨ Serve over pebble ice for the perfect holiday moment.

Variations & Substitutions

Make it lighter: Add an extra ½ cup of coconut milk.
Make it thicker: Steep “tea” directly into your coconut milk.
Make it spicier: Double the cinnamon or add fresh ginger to the tea.
Add texture: Shave fresh nutmeg on top before serving.
Café Coquito: Mix into your morning coffee for creamy holiday magic.

How I’m Using It

Here’s just a preview of how versatile this zero-proof base is:

Over ice with cinnamon as a quick N/A serve
Stirred into morning coffee
Poured into oatmeal
Added to pancake or French toast batter
Used as a dessert drizzle over cake or ice cream

Storage

Store in the refrigerator for up to 5 days.
Shake before each pour to recombine ingredients.
Do not freeze — the texture will separate.

Coquito, Pero Sin (Zero-Proof Coquito)