If you know me, you know the holidays don’t officially start until there’s a chilled bottle of Coquito waiting in the fridge. But this time, I’m doing it my way — a vegan Coquito recipe that’s just as rich, creamy, and indulgent as the classic, made with Bacardí Reserva Ocho, one of my all-time favorite rums.

This isn’t just a drink—it’s a celebration of Caribbean flavor, nostalgia, and a dash of Latin soul. Think of it as Puerto Rico’s answer to eggnog, but with way more personality… and rum.