Puerto Rican Chocolate Coquito Recipes

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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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