Puerto Rican Chocolate Coquito Recipes

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.

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.

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.

COQUITO DE PUERTO RICO

Steps:

• Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
• Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
• Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

PUERTO RICAN COQUITO

Steps:

• Pour the water, milk, rum, and coconut milk into a blender. Add the cinnamon and salt. Blend until well combined, then refrigerate for at least one hour, or until ready to serve.

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Steps:

• Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
• Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
• Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).