Chocolate Coquito

Illyanna Maisonet‘s Coquito recipe blends unsweetened coconut milk, sweetened condensed coconut milk, cream of coconut, pumpkin pie spice, our Organic Chocolate Milk, and vanilla extract for a unique take on this Puerto Rican holiday favorite.

Prep Time: 5 minutes

Serving Size: 12


  •  unsweetened coconut milk
  •  sweetened condensed coconut milk
  •  cream of coconut, like Coco Lopez
  •  pumpkin pie spice
  •  Straus Organic Whole Chocolate Milk
  •  vanilla extract


  • In a blender, combine all of your unsweetened coconut milk, sweetened condensed coconut milk, cream of coconut, and pumpkin pie spice. Give your Straus Organic Chocolate Milk a good shake and then pour it into the blender with the other milks and vanilla extract. Give the mixture a blitz for 1 minute.



  • Pour mixture through a sieve into serving glasses or a storage container. Set aside in the refrigerator overnight or 2 hours minimum.

  • Add ice into glasses, pour coquito over ice, add a dash of cinnamon, or one cinnamon stick, for garnish. Serve!

  • NOTES: I always leave the rum out of the final mixture. Some people don't drink at all, and some like a stiff drink during the holidays. Leave the rum out so that everyone can enjoy. If you're specifically making a non-alcoholic version, add rum extract to taste.

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