Take the classic Puerto Rican coquito to the next level with this creamy chocolate version. This decadent holiday drink combines the rich flavors of chocolate and coconut with a hint of warm spices and rum. It’s like dessert in a glass, perfect for cozy evenings or festive gatherings.
Why You’ll Love This Recipe
- A delicious twist on the traditional coquito.
- Perfect for chocolate lovers and holiday celebrations.
- Easy to make with minimal ingredients.
- Creamy, rich, and indulgent.
- Can be made alcohol-free for the whole family to enjoy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Coconut milk
- Coconut cream
- Sweetened condensed milk
- Evaporated milk
- Semi-sweet or dark chocolate (melted or cocoa powder)
- White rum (optional)
- Ground cinnamon
- Ground nutmeg
- Pure vanilla extract
- Cinnamon sticks (for garnish)
Directions
- Melt the chocolate: If using solid chocolate, melt it in a heatproof bowl over simmering water (double boiler method) or in the microwave, stirring until smooth. Let it cool slightly.
- Blend the ingredients: In a blender, combine the coconut milk, coconut cream, sweetened condensed milk, evaporated milk, melted chocolate (or cocoa powder), rum (if using), vanilla extract, ground cinnamon, and ground nutmeg. Blend until smooth and creamy.
- Taste and adjust: Taste the mixture and adjust the sweetness, chocolate intensity, or rum to your liking.
- Chill: Transfer the coquito to a glass bottle or jar and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Serve: Shake well before serving. Pour into small glasses, garnish with a sprinkle of cinnamon or a cinnamon stick, and enjoy!
Servings and Timing
- Servings: Approximately 8–10 small servings
- Prep Time: 15 minutes
- Chilling Time: 4 hours (or overnight)
- Total Time: 4 hours 15 minutes
Variations
- Dairy-Free Option: Substitute the condensed and evaporated milk with plant-based alternatives, such as sweetened condensed coconut milk and oat milk.
- Spicy Chocolate Coquito: Add a pinch of cayenne pepper or chili powder for a spicy kick.
- Dark Chocolate Lovers: Use dark chocolate (70% cocoa or higher) for a richer, less sweet version.
- Mint Chocolate Coquito: Add a drop or two of peppermint extract for a festive twist.
- Alcohol-Free: Skip the rum for a family-friendly version.
Storage/Reheating
- Storage: Store coquito in an airtight glass container in the refrigerator for up to 5 days.
- Reheating: Coquito is served chilled, so reheating is not necessary. Shake or stir before serving, as the chocolate may settle at the bottom.
FAQs
1. What makes this different from traditional coquito?
This version adds melted chocolate or cocoa powder for a rich and indulgent chocolate flavor.
2. Can I use cocoa powder instead of melted chocolate?
Yes, unsweetened cocoa powder works well as a substitute. Use about 1/4 to 1/3 cup for a deep chocolate flavor.
3. Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind that milk chocolate will make the coquito sweeter. Adjust the condensed milk accordingly.
4. How long does chocolate coquito last?
It can last up to 5 days in the refrigerator if stored in an airtight container.
5. Can I make this recipe without alcohol?
Yes, simply omit the rum for a non-alcoholic version.
6. Can I make it thicker?
If you prefer a thicker consistency, add extra coconut cream or use less evaporated milk.
7. What type of rum works best for chocolate coquito?
White rum or dark rum both work well. Spiced rum can also enhance the flavors.
8. Is chocolate coquito served hot or cold?
Chocolate coquito is always served chilled.
9. Can I add whipped cream to this drink?
Absolutely! A dollop of whipped cream on top makes it even more indulgent.
10. What can I use as a garnish?
A sprinkle of cocoa powder, cinnamon, or grated chocolate, along with a cinnamon stick, makes for a festive presentation.
Conclusion
Creamy chocolate coquito is a luscious and indulgent spin on the traditional Puerto Rican holiday drink. Combining the tropical flavors of coconut with the richness of chocolate and a touch of spice, it’s a crowd-pleaser that will elevate any festive gathering. Make a batch, chill it to perfection, and savor the delicious blend of holiday flavors.
Print
- Prep Time: 10 minutes
- Cook Time: 2–4 hours
- Total Time: 10 minutes
- Yield: 6–8 servings 1x
- Category: Drinks
- Method: No-Cook
- Cuisine: Puerto Rican
Description
Elevate your holiday celebrations with this rich and indulgent Creamy Chocolate Coquito recipe. A delicious twist on the traditional Puerto Rican drink, this version combines the velvety sweetness of chocolate with the tropical flavors of coconut and a hint of rum. Perfect for dessert or festive gatherings!
Ingredients
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 can (15 oz) cream of coconut
- 1 cup chocolate syrup (or melted semi-sweet chocolate, cooled)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup white rum (adjust to taste)
- Chocolate shavings or cocoa powder (for garnish, optional)
Instructions
- Combine the Base Ingredients:
- In a blender, mix evaporated milk, sweetened condensed milk, coconut milk, and cream of coconut until smooth.
- Incorporate the Chocolate:
- Add chocolate syrup (or melted chocolate), vanilla extract, cinnamon, and nutmeg to the blender. Blend until fully incorporated.
- Add the Rum:
- Pour in the rum and blend briefly to combine. Adjust the amount of rum based on your preference.
- Chill the Coquito:
- Transfer the mixture to a glass bottle or airtight container and refrigerate for 2–4 hours, or until well chilled.
- Serve:
- Shake well before serving. Pour into small glasses, garnish with chocolate shavings or a light dusting of cocoa powder, and enjoy!
Notes
- For a non-alcoholic version, omit the rum and enjoy it as a kid-friendly chocolate coconut drink.
- If the coquito thickens too much after chilling, thin it with a splash of milk or coconut milk before serving.
- This recipe can be stored in the refrigerator for up to a week. Shake well before each serving.
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