Description

Coquito is a traditional Puerto Rican holiday beverage, often referred to as Puerto Rican eggnog. This creamy, coconut-based drink is typically enjoyed during the Christmas season. A delightful variation of this classic is the Chocolate Coquito, which adds rich chocolate flavors to the mix, making it a festive favorite for chocolate lovers.

Ingredients

Scale

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 can (15 oz) cream of coconut
1 can (13.5 oz) coconut milk
1/2 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Pinch of salt
1 to 1.5 cups white or spiced rum (adjust to taste)

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Instructions

Combine Cocoa and Cream of Coconut:
- In a blender, mix the unsweetened cocoa powder with the cream of coconut until smooth.
Add Remaining Ingredients:
- Add the sweetened condensed milk, evaporated milk, coconut milk, ground cinnamon, vanilla extract, ground nutmeg, and a pinch of salt to the blender.
- Blend until all ingredients are well combined and the mixture is smooth.
Incorporate Rum:
- Pour in the rum and blend again until fully integrated. Adjust the amount of rum based on your preference for strength.
Chill the Coquito:
- Transfer the mixture into glass bottles or an airtight container.
- Refrigerate for at least 2 hours, or until well chilled.
Serve:
- Before serving, shake the bottle well to ensure the mixture is smooth.
- Pour into small glasses and garnish with a sprinkle of ground cinnamon or a cinnamon stick, if desired.

Notes

Serving Size: This recipe yields approximately 6 to 8 servings.
Storage: Keep the coquito refrigerated. It can last up to a week, but always shake well before serving as separation may occur.
Alcohol-Free Version: To make a non-alcoholic version, simply omit the rum.