Description
Puerto Rican Chocolate Coquito is a rich and creamy holiday drink that combines traditional coquito ingredients with luscious melted chocolate, cinnamon, and nutmeg for a decadent tropical treat perfect for festive celebrations.
Ingredients
Scale
Main Ingredients
- 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
For Garnish
- Whipped cream
- Grated chocolate or chocolate syrup
- Cinnamon stick
Instructions
- Melt Chocolate: Gently melt the chocolate chips in a microwave-safe bowl or using a double boiler, stirring until smooth. Set aside to cool slightly.
- Combine Ingredients: In a large mixing bowl or pitcher, combine the sweetened condensed milk, evaporated milk, cream of coconut, and coconut milk. Stir until fully blended.
- Add Flavorings: Stir in the melted chocolate, ground cinnamon, vanilla extract, nutmeg, and a pinch of salt. Mix thoroughly to create a smooth and homogeneous mixture.
- Chill: Cover the mixture and refrigerate for at least 2 hours, allowing the flavors to meld and the coquito to thicken slightly.
- Serve: When ready to serve, pour the coquito into glasses or small cups. Garnish with a dollop of whipped cream, a sprinkle of grated chocolate or drizzle of chocolate syrup, and a cinnamon stick for an extra festive touch.
Notes
- This recipe is traditionally served cold; chilling enhances the flavor and texture.
- The melted chocolate can be adjusted according to desired chocolate intensity.
- For a thicker coquito, refrigerate overnight. If too thick, stir in a little milk to loosen.
- Use good quality dark or semi-sweet chocolate for the best flavor.
- Optional: Add a splash of rum to make it alcoholic, keeping with traditional coquito recipes.
