It’s Coquito season! Here’s a twist on your classic Coquito: Chocolate Coquito. During my last trip to Puerto Rico, I had brunch at Chocobar Cortés, a Puerto Rican-owned chocolate company, and brought back a bar of the beloved Chocolate Cortés, a rich chocolate bar for making hot chocolate. If you grew up in Puerto Rico, you know that Chocolate Cortés is a staple in many Puerto Rican homes, especially during those rainy days during hurricane season.
Making Chocolate Coquito
Making a chocolate coquito is simple. We added one extra step to our coquito recipe: chocolate. Using bar chocolate is the best to make a smooth, creamy consistency. You can find Chocolate Cortés at most Latino supermarkets or in the Latino aisle at most supermarkets. Also, you can find it online. Tip: use a serrated bread knife to chop the chocolate bars into tiny pieces to melt into the coconut milk. You can always get block hot chocolate at any supermarket if you can’t find Chocolate Cortés.
Spice it up
I love adding some of the spices of my regular coquito to the chocolate coquito, like cinnamon and cloves, to give it a similar feel to Mexican hot chocolate. Contrary to my standard coquito recipe, I use powdered spices and blend them in the chocolate as it melts. I find that the spices dissolve into the chocolate, avoiding the spice buildup once it’s refrigerated.
Dress it Up
A little shredded coconut and chocolate sprinkles can go a long way! Garnish your serving glasses (I love a champagne coupe) for a little twist. Moisten the rim of your glass with chocolate syrup or even simple syrup. Place shredded coconut on a shallow plate and place the glass rim with shredded coconut. Add chocolate sprinkles for a little extra effect! Salud and happy holidays!
PrintHow to Make Chocolate Coquito
Try this twist on Puerto Rican coquito: chocolate coquito made with Chocolate Cortes and blended with warm spices.
- Prep Time: 15 Minutes
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 2 liters 1x
- Category: Cocktails
- Cuisine: Puerto Rican
Ingredients
- 1 7oz package of Chocolate Cortes or solid chocolate for hot chocolate
- 1 1/2 tsp of ground cinnamon
- 1/4 tsp of ground cloves
- 1 13.5oz can of coconut milk
- 1 14oz can of condensed milk
- 1 12oz can of evaporated milk
- 1 1/4 cup of rum (or to taste)
Instructions
- With a serrated knife, chop the chocolate into small pieces
- In a heavy saucepan, add the coconut milk and whisk in the chocolate and spices. Cook under medium heat until the chocolate is melted and dissolved. Let it cool.
- Combine all the ingredients in a blender.
- I recommend refrigerating overnight for the flavors to come together.
