Have you heard of or tried coquito? It’s the Puerto Rican version of eggnog, made with coconut milk and rum. Even those who aren’t typically fans of eggnog love coquito! We make my family’s coquito recipe every year during the holiday season, and love giving some as gifts. For several years I have been experimenting with a new version of coquito de chocolate (Chocolate Coquito), and I am excited to share this delicious recipe with you today! Keep reading to see tips for how to make chocolate coquito and how to make this coquito chocolate drink non-alcoholic if you prefer. You can also click the Jump to Recipe button above if you’re ready to go straight to the Chocolate Coquito recipe at the end of this post. Salud!
More Puerto Rican food ideas for the holidays
What you need to make this Chocolate Coquito recipe
Here are the ingredients and tools you’ll need to make this Chocolate Coquito recipe:
- Blender
- 1 (15-ounce) can cream of coconut (such as Coco Lopez or Goya brand – note that this is different than coconut milk)
- 1/4 cup unsweetened cocoa powder
- 2 cups light Puerto Rican rum (such as Bacardi)
- 1 (14-ounce) can sweetened condensed milk
- 1 (13.5-ounce) can coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon (or more, to taste)
- 1/4 teaspoon ground nutmeg (or more, to taste)
- Empty air-tight glass bottles (or a re-purposed rum bottle)
Can you make this coquito chocolate drink non-alcoholic?
Yes, you can make a non-alcoholic Chocolate Coquito mocktail version by simply omitting the rum, and it’s still delicious! You may also want to try my non-alcoholic Grinch Punch recipe if you’re looking for more family-friendly Christmas mocktails.
How to make chocolate coquito
Here’s how to make chocolate coquito. In blender, mix the cream of coconut and cocoa powder until blended and smooth. Next, add rum, sweetened condensed milk, coconut milk, vanilla extract, cinnamon, and nutmeg to the blender and pulse until everything is blended and smooth.
Pour the blended coquito chocolate mixture into empty bottles. Note: it is traditional to store coquito in empty rum bottles, but any air-tight glass bottle is ideal. You can also divide them into smaller glass bottles like the example in my photo above if you’re making coquito de chocolate for gifting!
Chill your Chocolate Coquito in the refrigerator for at least 2-3 hours (or until well chilled and thickened). Before pouring into glasses to serve, shake the bottle vigorously. If it looks too thick to shake at first, it might be because the top layer of coconut has firmed up (which can commonly happen). Just stick a butter knife, chopstick, or a straw down into the bottle to break that top layer up, then you should be able to shake it to get it all smooth again.
If desired, garnish the Chocolate Coquito with a sprinkle of cocoa powder and/or cinnamon if desired.
Here’s the Chocolate Coquito recipe. Salud y Feliz Navidad!
Chocolate Coquito (Coquito de Chocolate)
Coquito is the Puerto Rican version of eggnog, made with coconut milk and rum. Even those who aren't typically fans of eggnog love coquito! This coquito de chocolate is a variation on my family's traditional coquito recipe and it is delicious! Chocolate coquito is also great for gifting!
Ingredients
- 1 (15-ounce) can cream of coconut (such as Coco Lopez or Goya brand)
- 1/4 cup unsweetened cocoa powder
- 2 cups light Puerto Rican rum (such as Bacardi)
- 1 (14-ounce) can sweetened condensed milk
- 1 (13.5-ounce) can coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon (or more, to taste)
- 1/4 teaspoon ground nutmeg (or more, to taste)
Instructions
- In blender, mix cream of coconut and cocoa powder until blended and smooth. Add rum, sweetened condensed milk, coconut milk, vanilla extract, cinnamon, and nutmeg and pulse until blended and smooth.
- Pour blended mixture into empty bottles (note: it is traditional to store coquito in empty rum bottles, but any air-tight glass bottles are ideal). Chill in the refrigerator for at least 2-3 hours (or until well chilled and thickened). Before pouring into glasses to serve, shake bottle vigorously.*
- Garnish with a sprinkle of cocoa powder and/or cinnamon as desired.
Notes
*If your chocolate coquito looks too thick to shake at first, it might be because the top layer of coconut has firmed up (which can commonly happen). Just stick a butter knife, chopstick, or a straw down into the bottle to break that top layer up, then you should be able to shake it to get it all smooth again.
Melinda says
I made this chocolate coquito for Christmas eve without the rum and it is fabulous! You get the sweet chocolate taste with a hint of coconut and the thickness of eggnog. This was my first experience with coquito but it won’t be my last. An added bonus was how simple and quick the recipe comes together.
Ramona Cruz-Peters says
I’m so glad you loved it! Thanks for sharing how it worked out for you without the rum.