I mentioned yesterday that I'd be sharing some flavor variations for coquito--the traditional Puerto Rican version of eggnog made with a mix of milks, coconut, and rum.
They really know how to do Christmas right on the island...
While I will be spending the holidays here in New York, I always try to make sure to include a little bit of tropical flavor in my celebration.
the original, but with the addition of a thin dark chocolate ganache made with coconut milk. The combination is incredible!
Creamy, thick, with the perfect balance of coconut and chocolate.
P. S. Want more Puerto Rican Christmas recipes? Check out my eCookbook: The Puerto Rican Christmas Table with 40+ recipes and full-color photos. Click here to learn more!
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Chocolate Coquito (Puerto Rican Chocolate-Flavored Coconut Eggnog)
Makes about 15 small servings
1 1/2 cups canned coconut milk (full-fat)
1 cup bittersweet chocolate chips (darker the better, so use the highest cocoa percentage you can find)
1 (14oz) can sweetened condensed milk
1 (15 oz) can cream of coconut (such as Coco Lopez, Goya--the same sweet stuff you use for pina coladas!)
2 cups Puerto Rican rum (light is best for this recipe)
2 teaspoons vanilla extract
2 cinnamon sticks
Make the ganache: Combine coconut milk and chocolate chips in a small saucepan over low heat. Whisk continuously until melted and completely combined. Remove from heat and let cool on the counter to room temperature (consistency should be that of a thin sauce--if it hardens, which may happen in cold weather, warm it up just a bit while stirring to loosen it up).
Make the coquito: Combine ganache, condensed milk, and cream of coconut in a blender and process until smooth. Pour into a large pitcher or pot, and add the rum and vanilla, and whisk vigorously until evenly combined (it should look like thick chocolate milk). Transfer into bottles (I usually use the empty rum bottles), add the cinnamon sticks, and chill in the refrigerator for at least 2 hours or until very cold.
Serve straight in small cordial glasses or on the rocks in larger glasses. This recipe can be made a few days in advance and will keep well in the fridge for about 1 week to 10 days. Just be sure to shake the glass vigorously before serving!
This also makes a great gift!
Click here to try my Basic Coquito Recipe and my Coffee Coquito Recipe
***Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk.
***For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.