Chocolate Coquito – Creamy chocolate drink with a hint of coconut flavor and spiced rum. It’s a Christmas tradition that you can easily enjoy all year long.
Today’s recipe is one that I had for the first time over the holidays. It’s a chocolate version of coquito. Coquito is Puerto Rican drink traditionally served at Christmas. It’s made with coconut milk and coconut cream, but, surprisingly, the flavor of the drink is only mildly coconuty. And with the addition of chocolate, it’s super velvety and even more luscious. I fell in love with it after the first sip.
To make this at home, I was surprised to find a little cinnamon in the recipe, as well. But it really does make a difference. It enhances the dark rum and spices up the chocolate just a smidge. Overall, this drink is so lovely. Don’t save this just for the holidays. Since it’s served cold, you can easily enjoy this year-round!
Here is my Chocolate Coquito!
How to make chocolate coquito
Coquito is incredibly easy to make. And chocolate coquito is no different! It’s all made in a blender. This ensures that the canned milks all blend together well and the cocoa powder doesn’t get lumpy. Just throw all those ingredients in a blender and that’s it!
Tips and Tricks
- Mix the cocoa with cream first. To ensure the cocoa mixes in well, first blend with the coconut cream before adding the other ingredients.
- Serve chilled. You will need to chill the mixer before serving. It gets a little thicker when cold and even more velvety.
- ¼ cup unsweetened cocoa powder
- 1 15-ounce can coconut cream
- 1 14-ounce can sweetened condensed milk
- 1 13.5-ounce can coconut milk
- 1 12-ounce can evaporated milk
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1¾ cups dark rum
- whipped cream for garnish
- Add coconut cream and cocoa powder to a blender. Cover and blend until smooth. Add rest of ingredients and blend for 30 seconds or under completely combined. Leave covered and transfer to the refrigerator to chill for about 3 hours.
- Serve in small glasses with a spoonful of whipped cream and a dash of cocoa powder or cinnamon. Leftovers last for 4 days in the refrigerator.