Puerto Rican Chocolate Coquito
Perfect for holiday gatherings!
Ingredients:
1 can 14 oz sweetened condensed milk
1 can 12 oz evaporated milk
1 can 15 oz cream of coconut such as Coco López
1 can 13.5 oz coconut milk
1/2 cup dark or semi-sweet chocolate chips melted
1 cup white or spiced rum optional for a non-alcoholic version
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 the chocolate: In a microwave-safe bowl or double boiler, melt the chocolate chips until smooth. Let it cool slightly.
Blend the base: In a blender, combine the condensed milk, evaporated milk, cream of coconut, coconut milk, and melted chocolate. Blend until smooth.
Add the flavors: Add the rum if using, cinnamon, vanilla extract, nutmeg, and a pinch of salt. Blend again until fully combined.
Chill: Transfer the mixture to a pitcher or airtight container and refrigerate for at least 2 hours, or until chilled. The flavors deepen as it chills!
Serve: Shake or stir the coquito before serving. Pour into small glasses or mugs.
Garnish: Top with whipped cream, a drizzle of chocolate syrup, and a cinnamon stick for extra flair.
Notes:
Non-alcoholic version: Skip the rum, and its just as delicious!
Make-ahead friendly: Coquito can be made up to a week in advance and stored in the fridge. Shake well before serving.
This chocolate variation is a rich and creamy treat, perfect for lovers of both coquito and chocolate!