CHOCOLATE COQUITO (HOLIDAY COCONUT CHOC. DRINK)

Chocolate Coquito (Holiday Coconut Choc. Drink) image

Provided by Nor Mac

Time 20m

Number Of Ingredients 12

1/4 c unsweetened cocoa like Hershey's or Giardelli
1 Tbsp instant coffee powder
1/3 c semi-sweet or dark chocolate chips
2 or 3 can(s) 12 ounce cans evaporated milk divided
USE 3-4 CANS OF EVAPORATED MILK IF OMITING ALCOHOL
1 can(s) 15 ounces cream of coconut liquid portion
27 oz 2 13.5 ounce cans coconut milk, unsweetened
14 oz can condensed milk
1/2 c kahlua or cream de cocoa
1 - 1 1 /4 c white rum or coconut rum
1 Tbsp cinnamon
1 Tbsp vanilla extract

Steps:

1. In a sauce pan, mix the coffee, cocoa, and chocolate chips with 1 can of evaporated milk.
2. Heat on medium and stir until chocolate chips melt together with cocoa and milk. Stir constantly.
3. Into the pan, add the remaining can of evaporated milk with the cooled chocolate mixture.
4. Blend together. Add the remaining ingredients except alcohol. ( You may omit alcohol if desired). If omitting alcohol, add more evaporated milk to make it less sweet.
5. Mix until all combined well. Heat stirring until cream of coconut is blended in well. Cool. In batches in a blender mix with the alcohol. Mix about 1 minute. Pour batches together into a large bowl or kettle. Stir all together well. Pour in to a pitcher with cover or individual bottles with a funnel. Refrigerate up to 3 weeks. This tastes delicious. It gets even better after 2 - 3 days refrigerated. All of the ingredients meld together nicely.