Chocolate Coconut Eggnog

Chocolate Coconut Eggnog is a variation of our traditional Coconut Eggnog (Coquito).  Adding the melted chocolate bars to this drink will provide you with another dimension of flavor and texture.

There are many recipes on how to prepare Chocolate Coconut Eggnog.   However, my recipe contains very few ingredients with easy to follow instructions for a delicious and creamy chocolate coconut eggnog.  Furthermore, it has the right balance of coconut and chocolate flavors.  You can also add the amount of white rum according to your taste.

I will be using Cortés chocolate bars for this recipe.   Cortés has been a popular brand in Puerto Rico since 1929.  It is the biggest chocolate producer in the Caribbean.

Food History!

The palm tree with coconuts came from West Africa.  The palm tree without coconuts is native to Puerto Rico, known as La Palma Real (the Royal Palm).

Melting the Chocolate Bars!

Place 4 Cortés chocolate bars into saucepan and then add 2 tablespoons of water.  Melt the chocolate bars over low heat.

Once the chocolate bars begin to melt, they will soften enough for you to start the stirring process.

Stir with a spoon until the chocolate bars are fully melted.

The chocolate is completely melted.  It has a rich dark color with a silky and shinny consistency.  Remove saucepan from heat and let cool for about 10 minutes.

Separating the Eggs!

Crack an egg into an egg separator.  The egg yolk will remain on top while the white will drain into the bowl.

We just completed separating 4 egg yolks.

Blending the Chocolate Coconut Eggnog Ingredients!

We can now add the remaining ingredients:  Place 4 egg yolks into blender and then pour 1½ cups of white rum.  

Note:  For this recipe, I use the Bacardí white rum.  However,  you purchase the brand of your preference.  By the way, the largest Bacardí distillery in the world is located in San Juan, Puerto Rico.

Cover blender with lid and beat at low speed for approximately 5 seconds.  

Note:   I use the “Vitamix” electric blender, which is very powerful.  Therefore, it will take seconds to blend all the ingredients.

We can now add the remaining ingredients:  2 cans (12 ounces each) of evaporated milk, 2 cans (15 ounces each) of Cream of Coconut, the melted chocolate, 1 teaspoon of vanilla flavoring or ½ teaspoon of vanilla extract and ¼ teaspoon of ground nutmeg.

Note:  I normally stir the content of the cream of coconut to combine the coconut cream and coconut water before pouring into blender.

Lastly, cover blender with lid and beat at low speed until a creamy texture is formed. 

After 20 seconds of blending, the coquito has a creamy chocolate texture.

Serving the Chocolate Coconut Eggnog!

Pour the chocolate coquito into a pitcher or into several glass bottles.  Subsequently, store the chocolate coquito in the refrigerator for at least 2 days.  This will allow the flavors to develop fully.  Furthermore, any coquito made with eggs should be placed in the refrigerator and consumed within 7 days.

I normally shake the bottle of coquito to mix all the ingredients before pouring.  Since this drink is very rich, I serve the coquito in small drinking glasses. 

You can also sprinkle the Chocolate Coconut Eggnog with coconut flakes on top if you so desire.  Enjoy our traditional coconut eggnog prepared with melted chocolate bars for a rich chocolate flavor during the Holidays.

Click on the link below to watch my YouTube video on How to Prepare Chocolate Coconut Eggnog (Coquito de Chocolate)!

 

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

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