Chocolate Coquito Holiday Coconut Choc Drink Recipes

COQUITO

Steps:

• Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
• Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

PUERTO RICAN COCONUT MILK-RUM CHRISTMAS DRINK: COQUITO

Steps:

• Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.

COQUITO

Steps:

• In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
• Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.

PUERTO RICAN CHOCOLATE COQUITO RECIPE

Steps:

• Pinch of salt
• 1 15 oz of coconut cream
• 1 13.5 oz of coconut milk
• 1 12 oz of evaporated milk
• 1 14 oz of condensed milk
• 3/4-1 cup of Hershey's chocolate syrup
• 1 teaspoon of pure vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1- 1 1/2 cups of chocolate flavored liquor (rum or vodka preferred)
• Add all ingredients to a blender and mix.
• If desired to transform into a hot chocolate, individually heat servings to desired warmness in microwave.
• Refrigerate in a glass container for up to three days. Shake before serving.

CHOCOLATE COQUITO

Steps:

• Break chocolate into medium pieces and place in a bowl.
• In a small sauce pan, warm up coconut milk. Once hot, pour over the chocolate and mix well until chocolate has melted and combined with the coconut milk.
• In a blender, combine chocolate mixture, coconut cream, condensed milk and evaporated milk.
• Add the vanilla, cinnamon and nutmeg.
• Finally, add the rum. Blend until all is well combined.
• Pour into glass bottles, seal well and refrigerate.
• Serve cold in small drink glasses and garnish with a sprinkle of shaved chocolate. Shake well before serving.

CHOCOLATE COQUITO

Steps:

• Step 1 In blender, mix cream of coconut and cocoa powder until blended and smooth. Add sweetened condensed milk, coconut milk, evaporated milk, vanilla, cinnamon and salt until blended and smooth. Add rum or liqueur. Pulse until combined. Step 2 Transfer to large glass jar or pitcher. Cover and refrigerate for 2 to 3 hours or until well chilled and thickened. Whisk before using. Pour into small glasses to serve. Step 3 Optional: For a decadent garnish, serve coquito with whipped cream, cocoa powder, ground cinnamon, shredded coconut and/or a sprinkle of crumbled GOYA® Chocolate Maria Cookies. Note: Store coquito in airtight container in refrigerator for up to a week. More Cooking Tips

COQUITO (PUERTO RICAN HOLIDAY DRINK FOR CHRISTMAS AND NEW YEAR'S

Steps:

• Mix all the ingredients in a blender.
• Refrigerate.
• Serve cold and ENJOY!