Chocolate Coquito Holiday Coconut Choc Drink Recipes

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CHOCOLATE COQUITO



Chocolate Coquito image

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.

Provided by Vanessa

Categories     Cocktails

Time 15m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 361 kcal, Carbohydrate 37 g, Protein 3 g, Fat 15 g, SaturatedFat 12 g, Cholesterol 11 mg, Sodium 58 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving

CHOCOLATE COQUITO (HOLIDAY COCONUT CHOC. DRINK)



Chocolate Coquito (Holiday Coconut Choc. Drink) image

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...

Provided by Nor Mac

Categories     Other Appetizers

Time 20m

Number Of Ingredients 12

1/4 c unsweetened cocoa like Hershey's or Giardelli
1 Tbsp instant coffee powder
1/3 c 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 oz 2 13.5 ounce cans coconut milk, unsweetened
14 oz can condensed milk
1/2 c kahlua or cream de cocoa
1 - 1 1 /4 c white rum or coconut rum
1 Tbsp cinnamon
1 Tbsp vanilla extract

Steps:

  • 1. In a sauce pan, mix the coffee, cocoa, and chocolate chips with 1 can of evaporated milk.
  • 2. Heat on medium and stir until chocolate chips melt together with cocoa and milk. Stir constantly.
  • 3. Into the pan, add the remaining can of evaporated milk with the cooled chocolate mixture.
  • 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.
  • 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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