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
Units
Scale
- 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.
