Ingredients:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 can (15 oz) cream of coconut (e.g., Coco López)
1 can (13.5 oz) coconut milk
1/2 cup dark or semi-sweet chocolate chips (melted)
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
Tools You’ll Need:
Blender: For blending all ingredients into a silky mixture.
Microwave-safe bowl or double boiler: To melt the chocolate.
Pitcher or airtight container: For storing the coquito.
Measuring spoons and cups: For precise measurements.
Directions:
Melt the Chocolate:
In a microwave-safe bowl or double boiler, melt the chocolate chips until smooth. Stir to ensure no lumps remain, and let it cool slightly.
Blend the Base:
In a blender, combine the sweetened condensed milk, evaporated milk, cream of coconut, coconut milk, and melted chocolate. Blend until smooth and creamy.
Add the Flavors:
Add the ground cinnamon, vanilla extract, nutmeg, and a pinch of salt. Blend again until all the ingredients are fully incorporated.
Chill:
Transfer the mixture to a pitcher or airtight container. Refrigerate for at least 2 hours to let the flavors meld.
Serve and Garnish:
Shake or stir the coquito before serving. Pour into small glasses or mugs. Garnish with whipped cream, a drizzle of chocolate syrup, and a cinnamon stick if desired.
This decadent Puerto Rican Chocolate Coquito is rich, creamy, and perfect for holiday celebrations! For a non-alcoholic version, simply omit the rum.
