Chocolate Coquito
Ingredients
1 can of condensed milk
1 can of evaporated milk
1 can of cream of coconut (most Puerto Ricans prefer Coco López)
½ cup of white rum (Preferably Don Q or Bacardí)
½ teaspoon of vanilla extract
½ teaspoon of ground cinnamon (add more to taste)
¼ cup of hot water
1 ½ cups of cocoa powder (keep it 100% Puerto Rican by using Chocolate Cortés)
In a bowl, mix water and cocoa powder until creating a paste-like mixture. Cover the bowl and heat in the microwave (or stove) for two minutes until it melts. Add the cinnamon, mix, and let it simmer.
In a blender, add the different kinds of milk, cream of coconut, chocolate mixture, vanilla extract, and rum. Mix for 1 to 2 minutes until the varieties combine. Transfer mixture into glass bottles and chill in the refrigerator until cold. To serve, pour coquito into small serving glasses (almost like a shot portion) and garnish with coconut shavings or a cinnamon stick.
Guava Coquito
Ingredients
1 can of condensed milk
1 can of evaporated milk
1 can of cream of coconut (most Puerto Ricans prefer Coco López)
½ cup of white rum (Preferably Don Q or Bacardí)
½ teaspoon of vanilla extract
½ teaspoon of ground cinnamon (add more to taste)
½ pack of guava paste (around 6 ounces)
In a blender, the evaporated milk and the guava paste and blend for 2 to 3 minutes. Add the rest of the ingredients and mix for an additional 1 to 2 minutes until all is blended. Transfer the guava-coquito into glass bottles and chill in the refrigerator until it is cold.
Note: You can make this a children-friendly drink by omitting the rum in the mixture. You can also add other rums to give it your own twist.