Chocolate Coquito

Chocolate + coconut is basically my idea of perfection as far as sweets are concerned. So, understandably, this Chocolate Coquito recipe has swiftly become my new favorite.

Yup...chocolate coquito. 

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.

It's a sweet, rich, and boozy beverage typically served in Puerto Rican families during the Christmas season (which in Puerto Rico starts immediately after Thanksgiving and stretches all the way through to Dia de los Reyes (the Epiphany) on January 6.

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.

My chocolate coquito recipe is similar to 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.

This is a strong beverage, best sipped in small quantities (similar to how you'd drink a dessert wine or sweet liqueur), so I like to serve it in small shot glasses along with a truffle or dark chocolate to enhance the chocolate flavor.


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

Ingredients
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

Directions
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

Variations:

 ***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.



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