Puerto Rican Chocolate Coquito
Puerto Rican Chocolate Coquito is a delightful twist on the classic coconut eggnog. This creamy, spiced drink is perfect for festive occasions and is sure to impress your guests with its rich flavor and elegant presentation.
Equipment
- 1 Blender
- 1 Measuring cups
- 1 Measuring spoons
- 1 Mixing bowl
- 1 Whisk
- 8 Serving glasses
- 1 Strainer optional
Ingredients
- 1 can coconut milk 13.5 oz can
- 1 can sweetened condensed milk 14 oz can
- 1 can evaporated milk 12 oz can
- 1 cup Puerto Rican rum or your preferred rum
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup shredded coconut optional, for garnish
- to taste whole cinnamon sticks optional, for garnish
Instructions
- In a blender, combine the coconut milk, sweetened condensed milk, and evaporated milk. Blend until smooth.
- Add the rum, cocoa powder, vanilla extract, ground cinnamon, and ground nutmeg to the blender. Blend again until all ingredients are well combined and the mixture is smooth.
- Taste the mixture and adjust the sweetness or cocoa flavor if desired, adding more condensed milk or cocoa powder if necessary.
- If you prefer a smoother drink, strain the mixture through a fine mesh strainer into a mixing bowl or directly into your serving glasses to remove any lumps.
- Pour the Chocolate Coquito into serving glasses and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
- Before serving, give the drink a good stir, then garnish with shredded coconut and cinnamon sticks if desired.
Notes
Coquito can be made in advance and stored in the refrigerator for up to a week.
Shake well before serving, as the ingredients may separate over time.
This drink is alcoholic; for a non-alcoholic version, omit the rum.
For a richer chocolate flavor, consider adding a bit of chocolate syrup or using chocolate-flavored rum.