Chocolate Coquito (Coquito de Chocolate)

When the holidays roll in, the coquito bottles come out—así mismo. This Chocolate Coquito is my cozy twist on the classic Puerto Rican coquito: all that creamy coconut goodness blended with bittersweet chocolate and warm spices. It’s the kind of sip that feels like a hug after a long nochebuena of laughter, música, and dominos. Make a batch to gift, stash a few in the fridge for unexpected guests, and save a little “chef’s taste” for yourself—no judgments here.

For more festive sips and sweets, peek at my Coquito (Coconut Eggnog), 5 Minute Hot Chocolate, or Pomegranate Holiday Sangria. The perfect companions for a holiday spread. You can also pair dessert with Coconut Flan for a full-on Caribbean celebration.

Step-by-Step Instructions

Break the dark chocolate into pieces and place it in a heat-safe bowl. Warm the coconut milk in a small saucepan over medium heat until steaming (do not boil), then pour it over the chocolate. Let it sit for a minute, then whisk until the chocolate is completely melted and the mixture is smooth.

Transfer this chocolate base to a blender and add the coconut cream, condensed milk, and evaporated milk; blend until silky. Sprinkle in the vanilla, cinnamon, and nutmeg, then blend again. Finally, pour in the light rum and pulse just until combined. 

Funnel the Chocolate Coquito into clean glass bottles, seal tightly, and refrigerate until very cold. To serve, shake well, pour into small glasses, and finish with a pinch of shaved chocolate or a dusting of cinnamon.

Serving Suggestions

Set out chilled shot-size glasses and a small dish of shaved chocolate or cinnamon for garnishing. 

Chocolate Coquito plays beautifully with salty bites and holiday favorites—think Tostones (Fried Green Plantains), a slice of Coconut Flan, or a cookie plate starring Mantecaditos (Butter Cookies). For a non-alcoholic option on the table, offer Morir Soñando (Orange & Milk Drink) so everyone feels included.

Storage Tips

Keep Chocolate Coquito refrigerated in tightly sealed bottles for 1–2 weeks. It will thicken as it chills; let the bottle sit at room temperature for 10–15 minutes and shake vigorously before pouring. Store bottles upright and avoid temperature swings (back of the fridge is best).

Recipe Tips

• Canned is key: Use canned coconut milk and canned coconut cream for the creamiest texture. The carton varieties are too thin.
• Blender size: If your blender is small, blend in two batches and combine in a large pitcher before bottling.
• Rum choices: Light rum keeps the chocolate front and center, but you can substitute gold rum for a warmer finish.
• Texture tips: For an extra-smooth sip, strain through a fine-mesh sieve before bottling.
• Gifting: Pour into swing-top bottles with a cinnamon stick inside and a “shake well & keep refrigerated” tag—instant holiday present.

Chocolate Coquito (Coquito de Chocolate)

Author: Vanessa

A decadent, ultra-creamy holiday coquito made with dark chocolate, coconut milk, warm spices, and light rum. Chill, shake, and serve in small glasses.

4.74 from 19 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Cocktails

Cuisine Latin, Puerto Rican

Servings 16 small drinks

Calories 361 kcal

Ingredients

  

1x2x3x

• ▢ 1 can 13.5 oz (400 ml), coconut milk
• ▢ 3.5 oz 100 g bittersweet dark chocolate (around 71% cacao), broken into pieces
• ▢ 1 can 15 oz ( 425 ml), coconut cream
• ▢ 1 can 14 oz (395 g) sweetened condensed milk
• ▢ 1/2 cup 120 ml evaporated milk
• ▢ 2 teaspoons 10 ml vanilla extract
• ▢ 1/2 teaspoon 1 g ground cinnamon
• ▢ 1/2 teaspoon 1 g ground nutmeg
• ▢ 2 cups 480 ml light rum

Instructions

 

• Melt the chocolate: Break the dark chocolate into pieces and place in a heatproof bowl. Warm the coconut milk in a small saucepan over medium heat until steaming (do not boil). Pour over the chocolate, let sit 1 minute, then whisk until completely smooth.
• Blend the base: Transfer the chocolate mixture to a blender. Add the coconut cream, sweetened condensed milk, and evaporated milk; blend until silky and well combined. Add the vanilla, cinnamon, and nutmeg; blend 5–10 seconds to incorporate.
• Add the rum: Pour in the light rum and pulse just until combined (avoid over-blending).
• Chill: Funnel into clean glass bottles, seal, and refrigerate until very cold (at least 2 hours).
• Serve: Shake well, pour into small glasses, and garnish with shaved chocolate or a light dusting of cinnamon.

Notes

• Coquito thickens in the fridge; let sit 10–15 minutes at room temperature and shake to loosen before serving.
• Make in two blender batches if needed.
• Use canned coconut products for the best body and flavor.
• Stored properly, keeps for about 1–2 weeks in the refrigerator.

Nutrition

Calories: 361kcalCarbohydrates: 37gProtein: 3gFat: 15gSaturated Fat: 12gCholesterol: 11mgSodium: 58mgPotassium: 213mgFiber: 2gSugar: 34gVitamin A: 85IUVitamin C: 1mgCalcium: 100mgIron: 2mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

KeywordChocolate coquito, How to make chocolate coquito

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