Christmas is not complete without some coquito to go around. But what happens when you mix chocolate with the traditional, must-have Puerto Rican beverage? A magical elixir that is.
Pastry chef Alejandra Ramos of Always Order Dessert created a recipe for chocolate coquito. Bookmark her recipe below and get ready to have the yummiest Noche Buena ever!
Ver más: How to Make Puerto Rican Coquito
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!
For more delicious recipes, head over to Alejandra’s blog!