Creamy, rich, and full of coconut and chocolate -a combination you've never expected together in a drink, this chocolate coquito recipe will blow your mind away!
Puerto Rican drinks are a favorite of mine, especially coquito. We have a few coquito recipes here, such as our creamy caramel pumpkin coquito, our pumpkin pie spice coquito, our thick and rich Nutella coquito, and of course, the big mama... the classic Puerto Rican coquito recipe! These are the few coquito recipes we have so far, but we have way more on the way.
What is coquito?
Coquito is a rum and coconut based beverage that is popular within the Hispanic and Latino community. Typically served during the holidays such as Thanksgiving and Christmas Eve, coquito is a sought after drink that Puerto Ricans love to make, buy, and sell during the holidays.
How long does coquito last in the fridge?
Coquito lasts quite a while in the fridge -as long as there are no eggs in it. From what I've read when asking readers, they say 4-6 months! That is with having your coquito in a container with a tight closed lid.
Does coquito go bad?
If you leave your coquito out on the counter instead of the fridge or have some eggs in coquito, your coquito can go bad. Since there is dairy in your coquito, it is always wise to shake the bottle and give it a whiff, just in case. But with the high alcohol content your coquito should last a few months.
How to keep your coquito from going bad:
- Refrigerate right away.
- Use special bottles for coquito. That is, using older empty liquor bottles, or even clean and dry soda bottles. Just make sure the bottles have lids that close tightly.
- Keep eggs out of your coquito if you do not plan on drinking all of your coquito in less than three days.
I had a lot of fun shooting this chocolate coquito recipe, I mean a lot! Marshmallows are completely optional, and if you're like me, and drink your chocolate coquito cold, it's probably best to keep them off. But if you're serving the coquito warm or want to make a "wow" impression, go big and add the little sugar filled pillow looking heaven sent mini marshmallows on top.
How To Make Puerto Rican Chocolate Coquito
To make a chocolate coquito recipe, it's fairly simple. You need the basic Puerto Rican coquito ingredients to create the base, and then we will add a few ingredients to create this amazing chocolate coquito recipe.
Are there eggs in coquito?
This is a hot topic in Latino communities. Some people love egg yolks, some people hate it and say if there are eggs it is an eggnog, no longer a coquito. To me a coquito is coconut and rum (or alcohol), as a human, you have the right to be creative with how you change things. For this recipe, no there are no eggs in chocolate coquito.
Ingredients in chocolate coquito:
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Pinch of salt
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1 15 oz of coconut cream
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1 13.5 oz of coconut milk
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1 12 oz of evaporated milk
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1 14 oz of condensed milk
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¾-1 cup of Hershey's chocolate syrup
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1 teaspoon of pure vanilla extract
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½ teaspoon of ground cinnamon
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¼ teaspoon of ground nutmeg
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1- 1 ½ cups of chocolate flavored liquor
This recipe will be the stripped down version of the classic Puerto Rican coquito. We keep our base pillar in place, coconut milk, coconut cream, condensed milk, evaporated milk, and a little bit of cinnamon and nutmeg.
Now we add our changes. Instead of the classic rum, I'm using a chocolate infused vodka that my brother Enuan brought over for Thanksgiving. Of course, you can use your favorite rum (or a chocolate rum), but I decided to go for the chocolate vodka. It's yummy! Ooh, you could also choose a marshmallow flavored liquor for the ultimate hot chocolate coquito! I think I hear a new coquito recipe being created in the very near future.
Add all of your ingredients to a blender, including your Hershey syrup. Mix it all until well combined. Then you're going to pour your coquito into coquito bottles and refrigerate up to 4-6 months!
More Puerto Rican Recipes
Arroz con Pollo (rice with chicken)
Arroz con Tilapia (rice with tilapia)
Puerto Rican Chocolate Coquito Recipe
Instructions
- Pinch of salt
- 1 15 oz of coconut cream
- 1 13.5 oz of coconut milk
- 1 12 oz of evaporated milk
- 1 14 oz of condensed milk
- ¾-1 cup of Hershey's chocolate syrup
- 1 teaspoon of pure vanilla extract
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg
- 1- 1 ½ cups of chocolate flavored liquor (rum or vodka preferred)
- Add all ingredients to a blender and mix.
- If desired to transform into a hot chocolate, individually heat servings to desired warmness in microwave.
- Refrigerate in a glass container for up to three days. Shake before serving.
Chris Figueroa says
Siempre lo he hecho a la vieja usanza desde que mi papá me dijo que me hiciera cargo y ahora creo que es hora de probar este y cambiarlo un poco