Chocolate Coquito Recipe

Introduction

Chocolate Coquito is a rich and creamy Puerto Rican holiday drink with a delightful twist of cocoa. This luscious blend of coconut, chocolate, and rum offers a perfect balance of sweetness and warmth, ideal for festive gatherings or cozy evenings.

Ingredients

• 1 can Cream of Coconut
• 1 can Coconut Milk
• 1/4 cup Unsweetened Cocoa Powder
• 1 can Sweetened Condensed Milk
• 1 can Evaporated Milk
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Ground Cinnamon
• 1 pinch Sea Salt
• 2 cups Dark Rum
• 1 tablespoon Whipped Cream (optional for garnish)
• 1/4 teaspoon Unsweetened Cocoa Powder (optional for garnish)
• 1/4 teaspoon Ground Cinnamon (optional for garnish)
• 1/4 teaspoon Sweetened Shredded Coconut (optional for garnish)
• 1/4 teaspoon Chocolate Maria Cookie, crumbled (optional for garnish)

Instructions

1. Step 1: In a blender, combine the cream of coconut and unsweetened cocoa powder. Blend until smooth and fully incorporated.
2. Step 2: Add the sweetened condensed milk, coconut milk, evaporated milk, vanilla extract, ground cinnamon, and sea salt to the blender. Blend again until the mixture is smooth and creamy.
3. Step 3: Pour in the dark rum and pulse the blender a few times until the rum is evenly mixed into the drink.
4. Step 4: Transfer the mixture to a large glass jar or pitcher. Cover and refrigerate for 2 to 3 hours until well chilled and slightly thickened. Whisk before serving.
5. Step 5: To serve, pour the coquito into small glasses. For an indulgent touch, garnish with whipped cream, a sprinkle of cocoa powder, ground cinnamon, shredded coconut, and crumbled Chocolate Maria cookie.

Tips & Variations

• Use high-quality dark rum for the best flavor—adjust the amount according to your preference for strength.
• For a dairy-free version, substitute evaporated milk and sweetened condensed milk with coconut-based alternatives.
• Chill the mixture overnight for an even richer texture and deeper flavors.
• Add a pinch of nutmeg or cloves to enhance the spice profile if you like.

Storage

Store coquito in an airtight container or covered jar in the refrigerator for up to one week. Stir or shake well before each serving as ingredients may settle. Reheat gently in a saucepan or enjoy cold, depending on your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make coquito without alcohol?

Yes, simply omit the dark rum for a delicious non-alcoholic version that retains all the creamy and chocolatey flavors.

How long does coquito last in the fridge?

Properly stored, coquito lasts up to one week in the refrigerator. Always check for any changes in smell or appearance before drinking.

Chocolate Coquito Recipe

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★★★★★

4.7 from 131 reviews

• Author: Ben
• Total Time: 2 hours 10 minutes
• Yield: 8 servings 1x

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Description

This rich and creamy Chocolate Coquito combines the tropical flavors of coconut with the indulgence of chocolate and dark rum, creating a festive Puerto Rican holiday drink. Blended to smooth perfection and chilled to enhance its thick, luscious texture, this decadent cocktail is perfect for celebrations and cozy gatherings.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 can (15 oz) Cream of Coconut
• 1 can (13.5 oz) Coconut Milk
• 1/4 cup Unsweetened Cocoa Powder
• 1 can (14 oz) Sweetened Condensed Milk
• 1 can (12 oz) Evaporated Milk
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Ground Cinnamon
• 1 pinch Sea Salt
• 2 cups Dark Rum

For Garnish (Optional)

• 1 tablespoon Whipped Cream
• 1/4 teaspoon Unsweetened Cocoa Powder
• 1/4 teaspoon Ground Cinnamon
• 1/4 teaspoon Sweetened Shredded Coconut
• 1/4 teaspoon Crumbled Chocolate Maria Cookie

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Instructions

1. Blend Cream of Coconut and Cocoa: In a blender, combine 1 can of Cream of Coconut with 1/4 cup of Unsweetened Cocoa Powder and blend until smooth and well mixed, creating a rich chocolate base.
2. Add Remaining Ingredients: Add 1 can each of Sweetened Condensed Milk, Coconut Milk, and Evaporated Milk, along with 2 teaspoons Vanilla Extract, 1/2 teaspoon Ground Cinnamon, and a pinch of Sea Salt to the blender. Blend again until the mixture is smooth and fully combined.
3. Incorporate Dark Rum: Pour in 2 cups of Dark Rum or your preferred liqueur and pulse the blender a few times to combine everything without overmixing.
4. Chill Mixture: Transfer the blended mixture into a large glass jar or pitcher. Cover it and refrigerate for 2 to 3 hours until well chilled and slightly thickened. Before serving, whisk gently to ensure consistency.
5. Serve and Garnish: Pour the coquito into small glasses. Optionally, garnish each serving with a dollop of whipped cream, a sprinkle of unsweetened cocoa powder, ground cinnamon, sweetened shredded coconut, and crumbled chocolate Maria cookie for added flavor and texture.

Notes

• Use dark rum for authentic flavor, but you can adjust the alcohol content or substitute with a rum-flavored liqueur for a milder drink.
• Chilling the coquito for at least 2 hours allows the flavors to meld and the texture to thicken.
• Garnishes are optional but add a festive touch and enhance the dessert-like quality.
• Store leftover coquito covered in the refrigerator for up to 5 days. Shake or whisk before serving.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Beverage
• Method: Blending
• Cuisine: Puerto Rican

Keywords: Chocolate Coquito, Puerto Rican Coquito, Holiday Drink, Coconut Rum Cocktail, Festive Beverage, Creamy Chocolate Drink