Chocolate Coquito is a chocolate flavor coconut eggnog. Thick and creamy, this variation of the original Puerto Rican Coquito is perfect for those who like their cocktail drinks on the sweet side.
On New Year’s Eve we like to celebrate with the family always at home, where is nice and warm listening to great music, sharing delicious food and having a drink or two.
For those who like me enjoy to ring the new year at home, this delicious, thick and creamy chocolate Coquito is the perfect cocktail to share with the ones you love while waiting for the Times Square crystal ball to drop.
This delicious chocolate cocktail drink even passed the candid best friend test. So, try it with confidence. I’m sure you’ll love it too!
Be sure to check out my other festive cocktails like Cranberry Mojito and Pomegranate Holiday Sangria.
Ingredients
- Coconut Milk
- Bittersweet Dark Chocolate
- Coconut Cream
- Condensed Milk
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
- Light Rum
How to make a chocolate coquito
- 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.
Frequently Asked Questions
For this simple recipe, I modified my Coquito (Coconut Eggnog) recipe by making a simple chocolate ganache using some bittersweet dark chocolate and coconut milk.
I mixed the ganache with the rest of the usual ingredients: coconut cream, evaporated milk, condensed milk, cinnamon, nutmeg, vanilla and rum.
I know you will love how it turns out!
Coquitos are always best served chilled, so once you have made it, keep it in the fridge to chill. I prefer not to serve it over ice as this can dilute the drink.
Check out these shot glasses to enjoy a cheeky taste!
Coquito is a great make ahead drink, another reason why it’s so good for the holidays! It will keep well, sealed in the fridge for up to 2 weeks.
Recipe Notes and Tips
- The drink will become very thick once it gets cold. Let it sit out for about 15 minutes to thin out before serving.
- If you have a smaller blender you may need to make this in two batches.
- Use canned coconut rather than one in a carton. It’s much thicker and creamier.
More Drinks Recipes
- Cherry Pineapple Mojito
- Grapefruit Lime Margaritas
- Raspberry Lemon Wine Spritzer
- Easy Tangerine Pomegranate Mimosas
Chocolate Coquito
Author:Ingredients
- 13.5 oz coconut milk (1 can)
- 3.5 oz (1 1/2 bars) bittersweet dark chocolate, I used 71% cocoa
- 15 oz (1 can) coconut cream
- 14 oz (1 can) condensed milk
- 1/2 cup evaporated milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups light rum
Instructions
- 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.
Notes
- The drink will become very thick once it gets cold. Let it sit out for about 15 minutes to thin out before serving.
- If you have a smaller blender you may need to make this in two batches.
- Use canned coconut rather than one in a carton. It’s much thicker and creamier.
- Leftovers can be stored in the refrigerator for about 1-2 weeks.
Nutrition
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.
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Meghan says
How many ounces per serving does this provide?
Vanessa says
It’s about 4 oz per serving.
Rosa Hernandez says
can i used powder chocolate fr baking ..in cups how much?? or lquid >>? it looks good thanks
Vanessa says
I’ve never used powder chocolate but I suppose you can. The texture won’t be the same though. Since I’ve never used cocoa powder for this recipe, I do not know the right quantity to use.
Silvia Martinez says
Wow, I love coquito, but this, is in another level!
Ale says
I never ever tried coquito!!! With this recipe now I have to. It looks amazing!!!
Enriqueta Lemoine says
I think this is going to be my next coquito recipe!
Azu says
Had bever have a coquito before, but this recipe looks amazing. Coconut + chocolate!
Vanessa says
It is delicious and super easy! You must try it! 🙂
Melissa from HungryFoodLove.com says
This recipe rocks! As a Dominican I grew up having ponche during the holidays but I have to take my hat off to Puerto Ricans, cause Coquito is amazing!
Vanessa says
I also grew up having ponche during the holidays, but once I tried Coquito I just fell in love with it. Thanks for passing by. 🙂