Puerto Rican Chocolate Coquito Food

CHOCOLATE COQUITO

Steps:

• Break chocolate into medium pieces and place in a bowl.
• In a small sauce pan, warm up coconut milk. Once hot, pour over the chocolate and mix well until chocolate has melted and combined with the coconut milk.
• In a blender, combine chocolate mixture, coconut cream, condensed milk and evaporated milk.
• Add the vanilla, cinnamon and nutmeg.
• Finally, add the rum. Blend until all is well combined.
• Pour into glass bottles, seal well and refrigerate.
• Serve cold in small drink glasses and garnish with a sprinkle of shaved chocolate. Shake well before serving.

PUERTO RICAN CHOCOLATE COQUITO RECIPE

Steps:

• 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
• 3/4-1 cup of Hershey's chocolate syrup
• 1 teaspoon of pure vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1- 1 1/2 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.

COQUITO

Steps:

• Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
• Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

COQUITO (PUERTO RICAN COCONUT EGGNOG)

Steps:

• Combine the three milks with the cream of coconut in a large blender and blend until well combined. Add the rum, vanilla extract and ground cinnamon and blend together. (If your blender is small, do this in batches and pour into a large bowl as you go.)
• Pour the coquito into bottles and drop 1 cinnamon stick and vanilla bean half into each. Cover and refrigerate until very cold, at least 2 hours.
• Serve straight in small glasses or over ice in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about 1 week (shake the bottle vigorously each time before serving; see Cook's Note).

CHOCOLATE COQUITO (HOLIDAY COCONUT CHOC. DRINK)

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.

CHOCOLATE COQUITO

Steps:

• Step 1 In blender, mix cream of coconut and cocoa powder until blended and smooth. Add sweetened condensed milk, coconut milk, evaporated milk, vanilla, cinnamon and salt until blended and smooth. Add rum or liqueur. Pulse until combined. Step 2 Transfer to large glass jar or pitcher. Cover and refrigerate for 2 to 3 hours or until well chilled and thickened. Whisk before using. Pour into small glasses to serve. Step 3 Optional: For a decadent garnish, serve coquito with whipped cream, cocoa powder, ground cinnamon, shredded coconut and/or a sprinkle of crumbled GOYA® Chocolate Maria Cookies. Note: Store coquito in airtight container in refrigerator for up to a week. More Cooking Tips

COQUITO

Steps:

• Pour the rum, coconut milk, coconut cream, condensed milk, evaporated milk and vanilla into a blender. Blitz to combine, then pour into a large jug and add the cinnamon stick. Chill for at least 4-5 hrs, or overnight. Will keep in the fridge for up to four days.
• When you're ready to serve, stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.