PUERTO RICAN CHOCOLATE COQUITO
This Puerto Rican Chocolate Coquito blends rich cocoa, creamy coconut milk, and spiced rum for a festive twist on a holiday classic. It’s velvety, indulgent, and perfect for sipping at holiday parties or gifting in jars.
Ingredients
- 1 can 12 oz evaporated milk
- 1 can 14 oz sweetened condensed milk
- 1 can 13.5 oz full-fat coconut milk
- ½ cup cream of coconut like Coco López
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1½ cups white or dark Puerto Rican rum adjust to taste
- Pinch of salt
- Optional: chocolate shavings cinnamon sticks, or whipped cream for garnish
Instructions
- In a blender, combine all ingredients until smooth and creamy.
- Taste and adjust spices or sweetness as needed.
- Pour into a large bottle or pitcher and chill for at least 2 hours.
- Shake well before serving.
- Serve in small glasses with optional garnish.
Notes
- Make Ahead: Chocolate Coquito tastes even better after chilling overnight. It can be stored in the fridge for up to 1 week.
- Customizing the Flavor: Add a dash of cayenne for heat or use dark chocolate syrup instead of cocoa powder for a smoother taste.
- Serving Suggestions: Serve in festive glasses with cinnamon sticks or chocolate shavings for extra flair.
- Allergy-Friendly Options: Use dairy-free condensed and evaporated milk for a vegan version.
- Storage Tips: Store in airtight glass bottles and keep refrigerated. Shake well before serving each time.