Description
Puerto Rican chocolate coquito whisks creamy coconut and rich chocolate into a festive holiday cocktail that captures island spirit. Silky rum-infused goodness invites celebratory sips straight from Caribbean traditions you’ll savor.
Ingredients
Scale
Main Dairy and Coconut Ingredients:
- 1 can (12 ounces / 355 milliliters) evaporated milk
- 1 can (14 ounces / 400 milliliters) sweetened condensed milk
- 1 can (13.5 ounces / 400 milliliters) coconut milk
- 1 can (13.5 ounces / 400 milliliters) cream of coconut (Coco Lopez)
Chocolate and Flavor Enhancers:
- ½ cup (120 milliliters) chocolate syrup or 1 cup (150 grams) melted semi-sweet chocolate
- ¼ cup (25 grams) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Alcohol and Garnish:
- 1 cup (240 milliliters) white rum or dark rum
Garnish:
- Grated chocolate
- Cinnamon sticks
- Shredded coconut
Instructions
- Gather all ingredients and prepare a high-powered blender to create a silky, luxurious Puerto Rican chocolate coquito.
- Pour evaporated milk, sweetened condensed milk, coconut milk, and cream of coconut into the blender, creating a rich, creamy base that will form the foundation of this decadent beverage.
- Add chocolate syrup or carefully melted chocolate to infuse deep, velvety chocolate notes into the mixture, enhancing the traditional coquito profile.
- Sprinkle ground cinnamon and freshly grated nutmeg into the blender, introducing warm, aromatic spices that complement the chocolate’s intensity.
- Include vanilla extract to provide a subtle, sophisticated background flavor that elevates the entire drink’s complexity.
- Blend the ingredients on high speed for 45-60 seconds, ensuring a completely smooth and homogeneous liquid with no visible ingredient separation.
- Gradually incorporate rum, adjusting the quantity to personal taste preferences while maintaining the drink’s balanced flavor profile.
- For chocolate enthusiasts, dust cocoa powder into the mixture and blend briefly to intensify the chocolate dimension.
- Transfer the liquid into clean glass bottles or a sealed pitcher, allowing the flavors to harmonize and develop in the refrigerator for a minimum of two hours.
- Before serving, vigorously shake or stir the chilled coquito to redistribute the settled ingredients and restore its creamy consistency.
- Pour into petite serving glasses, optionally garnishing with a delicate sprinkle of grated chocolate or a cinnamon stick to enhance visual appeal and provide an aromatic hint.
Notes
- Elevate the chocolate flavor by using high-quality dark chocolate instead of syrup for a more complex, rich taste.
- Customize the rum intensity by adjusting the amount or using a flavored rum like chocolate or coconut rum for extra depth.
- Make it dairy-free by substituting evaporated and condensed milk with coconut cream and sweetened condensed coconut milk.
- Create a lighter version by reducing cream of coconut and using low-fat coconut milk for a less caloric alternative.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Drinks, Cocktails
- Method: Blending
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 8
- Calories: 366
- Sugar: 32 g
- Sodium: 45 mg
- Fat: 16 g
- Saturated Fat: 14 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg