Go Back
Print Recipe
A very delicious addition to the holiday festivities. A great gift to give as well.
Prep Time20 minutes
Cook Time10 minutes
Resting Time1 hour 30 minutes
Total Time2 hours
Course: Drinks
Cuisine: Puerto Rican
Keyword: chocolate, coconut, egg nog, rum
Servings: 3.6 quarts

Equipment

  • 4 quart pot
  • wooden spoon
  • immersion blender (regular blender is fine too, just more work)
  • 1 gallon pitcher

Ingredients

  • 1 oz unsweetened cocoa powder (about ¼ cup)
  • 2 oz semi-sweet chocolate chips (about ⅓ cup)
  • 14 oz condensed milk (1 can)
  • 12 fl oz evaporated milk (1 can)
  • 12 fl oz more evaporated milk (another can)
  • 15 fl oz cream of coconut (1 can)
  • 27 fl oz unsweetened coconut milk (2-13.5 fl oz cans)
  • 4 fl oz creme de cocoa (or Kahlua)
  • 1 qt coconut rum (4 cups; roughly 1-¼ 750ml bottles)
  • 1 tbsp cinnamon
  • 1 tbsp vanilla extract

Instructions

  • In the 4 quart pot, mix the first can of evaporated milk, cocoa, and chocolate chips
    1 oz unsweetened cocoa powder, 2 oz semi-sweet chocolate chips, 12 fl oz evaporated milk
  • Heat on medium and stir until chocolate chips melt together with cocoa and milk. Stir constantly.
  • Add the remaining can of evaporated milk
    12 fl oz more evaporated milk
  • Stir until combined well
  • Add the remaining ingredients, except alcohol: the 2 cans of unsweetened coconut milk, the can of cream coconut, the can of condensed milk, cinnamon, and vanilla extract
    14 oz condensed milk, 15 fl oz cream of coconut, 27 fl oz unsweetened coconut milk, 1 tbsp cinnamon, 1 tbsp vanilla extract
  • Stir until all combined well, especially the cream of coconut
  • Let it cool for about 30 minutes, until it's not warm anymore
  • Add in the alcohol
    4 fl oz creme de cocoa, 1 qt coconut rum
  • Use the immersion blender to blend the whole thing really well for a minute or two until it's all smooth.
    If using a standard blender, mix it in batches, for about 1 minute per batch.
  • Pour the mix into the gallon pitcher
  • Stir all together well
  • Refrigerate for at 1 least an hour, but overnight is better
  • Stir each time before serving, as ingredients settle
  • Serve over ice, in a rocks glass

Notes

You can adjust the alcohol content to your preferences. This recipe's alcoholic strength is about 11.7% ABV, which is in the wine range:
  • The non-alcoholic ingredients add up to about 80 fl oz
  • The 4 fl oz (1/2 cup) of Kahlua contain about 0.8 fl oz of alcohol
    • Kahlua is 20% ABV
  • The 32 fl oz (4 cups) of rum contain about 12.8 fl oz of alcohol
    • Rum is 40% ABV
  • Total alcohol is therefore about 13.6 fl oz out of 116 fl oz total
Curious why this recipe uses weights for dry measures? See the Weights page.