chocolate coquito (holiday coconut choc. drink)

Name: Chocolate Coquito (Holiday Coconut Choc. Drink)
Prep time: 5 min
Cook time: 15 min
Yield: 10
Cuisine: Puerto Rican
Ingredients: 1/4 cup(s) unsweetened cocoa like Hershey's or Giardelli; 1 tablespoon(s) instant coffee powder; 1/3 cup(s) semi-sweet or dark chocolate chips; 2 or 3 can(s) 12 ounce cans evaporated milk divided; ## USE 3-4 CANS OF EVAPORATED MILK IF OMITING ALCOHOL; 1 can(s) 15 ounces cream of coconut liquid portion; 27 ounce(s) 2 13.5 ounce cans coconut milk, unsweetened; 14 ounce(s) can condensed milk; 1/2 cup(s) kahlua or cream de cocoa; 1 - 1 1 /4 cup(s) white rum or coconut rum; 1 tablespoon(s) cinnamon; 1 tablespoon(s) vanilla extract

(3 RATINGS)

127 Pinches 8 Photos

Nor Mac

Northern, MA

Updated on Dec 4, 2014

I just got back from a visit to Puerto Rico. This drink was being sold by the bottle in stores. The merchants explained it is like Egg Nog to us. I bought some, and I love it. This is the homemade version. This is the non egg version. It will keep up to 3 weeks. Eggnog lover, or not. This will be a hit. I acquired a recipe that is genuine. I had a Spanish friend help translate it to me in English. Special thanks to Wanda. I have made both Vanilla and chocolate. This is a very delicious addition to the holiday festivities. A great gift to give as well. Enjoy!

Rate

prep time 5 Min

cook time 15 Min

method Stove Top

yield 10-11 cups, or 3 750 ML bottles

Ingredients

1/4 cup unsweetened cocoa like Hershey's or Giardelli
1 tablespoon instant coffee powder
1/3 cup semi-sweet or dark chocolate chips
2 or 3 cans 12 ounce cans evaporated milk divided
USE 3-4 CANS OF EVAPORATED MILK IF OMITING ALCOHOL
1 can 15 ounces cream of coconut liquid portion
27 ounces 2 13.5 ounce cans coconut milk, unsweetened
14 ounces can condensed milk
1/2 cup kahlua or cream de cocoa
1 - 1 1 /4 cups white rum or coconut rum
1 tablespoon cinnamon
1 tablespoon vanilla extract

How To Make chocolate coquito (holiday coconut choc. drink)

Step 1

In a sauce pan, mix the coffee, cocoa, and chocolate chips with 1 can of evaporated milk.

Step 2

Heat on medium and stir until chocolate chips melt together with cocoa and milk. Stir constantly.
Step 3

Into the pan, add the remaining can of evaporated milk with the cooled chocolate mixture.
Step 4

Blend together. Add the remaining ingredients except alcohol. ( You may omit alcohol if desired). If omitting alcohol, add more evaporated milk to make it less sweet.
Step 5

Mix until all combined well. Heat stirring until cream of coconut is blended in well. Cool. In batches in a blender mix with the alcohol. Mix about 1 minute. Pour batches together into a large bowl or kettle. Stir all together well. Pour in to a pitcher with cover or individual bottles with a funnel. Refrigerate up to 3 weeks. This tastes delicious. It gets even better after 2 - 3 days refrigerated. All of the ingredients meld together nicely.
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