Hola amigos: Coquito is the Puerto Rican drink we prepare around Christmas. There are many versions and many flavors to our coquito: the traditional one with vanilla, cinnamon, cream of coconut, coconut milk,evaporated milk and condensed milk with egg yolks or without them, and white rum.
Puerto Rican Chocolate Coquito Image
Other versions are with flavors like chocolate,coffee, orange, mango,pineapple, heavy cream, and other common spirit bases like brandy, vodka or whiskey, instead of the traditional white rum.
Today I bring you the chocolate coquito version:
6 egg yolks
1 can sweetened condensed milk
1 can coconut milk
2 cans cream of coconut (Coco López)
One can evaporated milk
1 cup white rum or brandy
4 oz semisweet chocolate chips
1 tbs vanilla
Note: If you want the healthier version use the Fat Free Condensed milk and Fat Free Evaporated milk.
Put the yolks in a blender jar and blend at high speed until the eggs are pale yellow. Add the milk:coconut, condensed, evaporated and cream of coconut, one at a time. Blend just until incorporated. If your blender jar becomes too full, simply pour some of the coquito-in-progress into a serving pitcher and continue adding the milk to what’s left in the blender. When finished, pour what’s in the blender jar into the serving pitcher and stir all together. Stir in the rum.
Heat 1/2 cup water in a medium saucepan until the water is steaming. Add 1/2 cup semisweet chocolate chips, let stand for a minute or two, then whisk until the chocolate is melted and smooth. Whisk about 2 cups of the coquito into the chocolate cream, then whisk that mix into the coquito. Chill and serve.
For Traditional Coquito:
The perfect combination for coquito without yolks:1 can of condensed milk, 1 can of evaporated milk, 1 can of cream of coconut (Coco Lopez), 1 can of coconut milk (Goya), 1 tbs vanilla and cinnamon to taste . Mix all ingredients in a blender for 5 minutes, add white rumor brandy to taste (1 cup), chill and enjoy!
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|Preparation||Place ingredients into blender, blend until well mixed. Pour into a bottle and refrigerate until cold. Serve in small glasses and sprinkle top lightly with nutmeg.|