Chocolate and coconut is such a great flavor combination, so this chocolate coquito works perfectly! It’s a great way to use Crown Royal chocolate whisky in place of the traditional rum for a drink that’s creamy, perfectly spiced, and best of all – delicious!
Why You’ll Love This Recipe
A chocolate coquito is a blended delicious chocolate cocktail drink that’s a twist on Puerto Rico’s classic holiday sip, often called “Puerto Rican eggnog.” It makes a large batch (suitable for 8 people approximately) but it’s easy to prep ahead, and keeps well in your fridge for a week!
By adding rich Crown Royal chocolate whiskey in place of the classic spiced rum, it transforms the creamy coconut and cinnamon base into something even more indulgent – like sipping liquid dessert since it’s naturally on the sweet side!
It’s the perfect drink for holiday celebrations (like Christmas, Thanksgiving or New Year’s Eve), winter parties, cozy gatherings, or an after-dinner cocktail, offering both the nostalgic comfort of traditional coquito and the luxurious flavor of chocolate.
Katie’s tip
Love the coconut and chocolate combo? Make sure to check out my Almond Joy Martini for another delicious option!
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Ingredients List
- 13.7 ounce can coconut cream (unsweetened)
- 11.6 ounce can sweetened condensed milk
- 13.5 ounce can coconut milk (full fat)
- 12 ounce can evaporated milk
- 1 ½ tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
- 2 cups Crown Royal chocolate whisky
Ingredient Tips and Substitutions
- Note that coconut cream is not the same as cream of coconut, like Coco Lopez (the latter can be used, but it’s much sweeter)
- I use coconut sweetened condensed milk for extra flavor, but regular is fine too
- You can also add some nutmeg along with the cinnamon if you like
- The Crown Royal chocolate whisky is seasonal, so substitute as needed. Another chocolate whiskey (like Bird Dog or Ballotin) works well, or you can use dark or spiced rum with ¼ cup cocoa powder or chocolate syrup (or to taste) for flavor (the color of the drink will vary though with different options)
- If your can sizes are slightly different it’s fine – this recipe is pretty adaptable!
Step By Step Instructions
- Add all ingredients to your blender’s basin, then blend on high until well blended and smooth (around 1-2 minutes). You really need a full size blender for this – mine is at max fill. If you only have a small blender, you’ll want to blend in batches
- Pour the mixture into mason jars, a pitcher, or similar airtight container(s) and store in the refrigerator for 2-3 hours (and up to 24 hours), until thickened and cold
- Shake vigorously to re-smooth before pouring into glasses. Garnish as desired, and enjoy!
Pairing Suggestions
Desserts
- Flan de Chocolate or Classic Flan – creamy and caramelized, echoing the coquito’s richness
- Coconut Macaroons – a tropical pairing that highlights the coconut base
- Chocolate-Dipped Biscotti – ideal for sipping and dunking. Try my Air Fryer Biscotti Recipe to make your own!
- Tres Leches Cake with Cocoa Powder – light and spongy, balancing the drink’s creaminess
- Churros with Chocolate Sauce – the cinnamon sugar plays beautifully with the cocktail’s spice
Savory Pairings
- Queso Fresco or Manchego with Honey – a salty-sweet pairing that cuts the creaminess
- Prosciutto-Wrapped Figs – savory, sweet, and festive!
- Spiced Nuts (cinnamon, cayenne, or cocoa-dusted) – crunchy contrast with warming spice
Festive Favorites
- Roast Pork (Pernil) – a Puerto Rican holiday classic that pairs naturally with coquito!
- Empanadas (Beef, Cheese, or Dessert-Filled) – handheld and flavorful alongside the creamy drink. Try Trader Joe’s Frozen Empanadas in the Air Fryer for a quick option!
- Plantains (Maduros, Tostones) – caramelized sweetness enhances the coquito’s flavors
- Holiday Cookies (gingerbread, Mexican wedding cookies, or chocolate crinkles) – simple, seasonal pairings
Recipe FAQs
Does Coquito Go Bad?
Yes, since it contains dairy and coconut milk, coquito can spoil if left too long or stored improperly. Signs it has gone bad include sour smell, separation that doesn’t blend when shaken, or a change in taste.
What Is Coquito?
Coquito is a traditional Puerto Rican Christmas drink made with coconut milk, sweetened condensed milk, spices like cinnamon and nutmeg, and rum. A chocolate version adds cocoa or chocolate liqueur for an indulgent twist.
Does Coquito Get Stronger The Longer It Sits?
Yes, the flavors (and alcohol presence) tend to meld and intensify as it rests in the fridge. Letting it sit for at least 24 hours before serving gives the best flavor.
Is There A Nonalcoholic Version?
Absolutely! Simply omit the rum or whiskey. The result is still a creamy, spiced chocolate coconut drink that everyone can enjoy.
Tips For the Best Chocolate Coquito
- This drink can also be served warm. To do so, heat a serving in 30-second increments in a microwave-safe mug, or stir over medium heat in a small saucepan on the stove
- The coconut fat can solidify when chilled. You may need to poke it with a fork to loosen it before shaking the cold drink to redistribute
- If you want to make this drink without a blender, it’s definitely possible (just takes longer)! Simply add the ingredients to a large bowl and whisk aggressively until everything is well mixed and smooth. You can also use a food processor!
- Make sure to follow your blender’s max fill guidance. This recipe makes a large batch, and overfilling can cause your blender to overflow. Split into batches if needed
- To adjust the thickness, do so after chilling your coquito (since it thickens as it chills). Add more milk (coconut or evaporated) to thin it, or more sweetened condensed milk or coconut cream to thicken
Storage and Serving
- Coquito is best served chilled in small glasses, either straight from the fridge or over ice
- Homemade chocolate coquito typically lasts a week in the fridge. Always store leftovers in an airtight container and shake well before serving! It makes a great gift too if you need to give some away
- Garnishes are totally optional, but good choices include chocolate shavings, a cinnamon stick, shredded coconut flakes, chocolate sauce in the glass (before pouring the drink in) or a dusting of cocoa powder
Final Thoughts
This creamy and delicious chocolate coquito recipe is perfect for Crown Royal chocolate whisky, offering a delightful pairing of chocolate and coconut! It’s a variation of the original Puerto Rican coquito that makes a sweet, thick drink that’s akin to chocolate flavor coconut eggnog.
It makes a large batch that’s perfect for entertaining, which is great since it’s appropriate for Thanksgiving, Christmas, New Year’s, and any other get together around the season. Just add some great music, delicious food, and your friends and family!
Katie’s tip
For more great drinks to try, check out all of my Chocolate Crown Royal Recipes for more ideas! In the warmer months, make sure to try some of my Crown Peach Drinks and Blackberry Crown Recipes too!
Chocolate Coquito With Crown Royal
Equipment
- Pitcher (or mason jars)
Ingredients
- 13.7 ounce can coconut cream (unsweetened)
- 11.6 ounce sweetened condensed milk
- 13.5 ounce can coconut milk (full fat)
- 12 ounce can evaporated milk
- 1 ½ tsp vanilla extract
- ½ tsp ground cinnamon
- 1 pinch salt
- 2 cups Crown Royal chocolate whisky
Instructions
- Add all ingredients to your blender’s basin, then blend on high until well blended and smooth (1-2 minutes). You really need a full size blender for this – mine is at max fill. If you only have a small blender, you’ll want to blend in batches to prevent overflow13.7 ounce can coconut cream, 11.6 ounce sweetened condensed milk, 13.5 ounce can coconut milk, 12 ounce can evaporated milk, 1 ½ tsp vanilla extract, ½ tsp ground cinnamon, 1 pinch salt, 2 cups Crown Royal chocolate whisky
- Pour the mixture into mason jars, a pitcher, or similar airtight container(s) and store in the refrigerator for 2-3 hours (and up to 24 hours), until thickened and cold
- Shake vigorously to re-smooth before pouring into small serving glasses. Garnish as desired, and enjoy!
Notes
- Coconut cream is not the same as cream of coconut (the latter can be used, but it’s much sweeter)
- I use coconut sweetened condensed milk for extra flavor, but regular is fine too
- Crown Royal chocolate whisky is seasonal, so substitute as needed. Another chocolate whiskey (like Bird Dog or Ballotin) works well, or you can use dark or spiced rum with ¼ cup cocoa powder or chocolate syrup (or to taste) for flavor (the color of the drink will vary with different options)
- If your can sizes are slightly different it’s fine – this recipe is pretty adaptable!
- Exact nutritional values will vary based on brand and flavor of ingredients, any sauces or garnishes added, and quantity consumed, so please consider this a guideline only
Nutrition
