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Puerto Rican Chocolate Coquito

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A delicious and festive twist on the classic coquito, this Puerto Rican Chocolate Coquito blends the rich flavors of coconut and dark chocolate with spices, creating a creamy and indulgent holiday drink. Perfect for sipping at gatherings

Ingredients

Scale
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 can (15 oz) cream of coconut (e.g., Coco López)
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup dark or semi-sweet chocolate chips (melted)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp nutmeg
  • Pinch of salt

Optional Garnish:

  • Whipped cream
  • Grated chocolate or chocolate syrup
  • Cinnamon stick

Instructions

  1. Melt the Chocolate:
    • Melt the chocolate chips in a microwave-safe bowl or double boiler until smooth. Let cool slightly.
  2. Blend the Ingredients:
    • In a blender, combine sweetened condensed milk, evaporated milk, cream of coconut, coconut milk, and melted chocolate. Blend until smooth.
  3. Add Spices and Flavors:
    • Add ground cinnamon, vanilla extract, nutmeg, and a pinch of salt. Blend again until fully incorporated.
  4. Refrigerate:
    • Transfer to an airtight container and refrigerate for at least 2 hours to chill.
  5. Serve and Garnish:
    • Stir or shake the coquito before serving. Garnish with whipped cream, grated chocolate, chocolate syrup, or a cinnamon stick as desired.

Notes

  • For an alcoholic version, add rum to taste (about 1 to 2 cups, depending on preference).
  • Coquito can be made ahead of time and stored in the refrigerator for up to 1 week.
  • Shake well before serving, as ingredients may separate while chilling.

Nutrition

Find it online: https://grandmarecipesflash.com/puerto-rican-chocolate-coquito/