Coquito Style Hot Cocoa (Award-Winning Recipe)

This rich, velvety Coquito-Style Hot Cocoa is the official Winner of the 2025 Hot Cocoa Wars — a creamy fusion of classic hot chocolate and Caribbean coquito flavor. Made with coconut milk, cinnamon, rum extract, cocoa, and warm spices, it's the perfect holiday drink for parties, pop-ups, food festivals, or cozy nights at home. Alcohol-free and kid-friendly, with an adult version included below.

Ingredients (Alcohol-Free — Original Winning Recipe)

• 1 (15 oz) can coconut cream
• 2⅓ Tbsp cocoa powder
• 1 (14 oz) can sweetened condensed milk
• 1 (13.5 oz) can coconut milk
• 1 can evaporated milk
• ½ Tbsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅓ tsp CWG Pink Himalayan Sea Salt
• 2 tsp vanilla extract
• 1⅓ Tbsp rum extract (alcohol-free)
• 1½ cups coconut water

Instructions

1. Heat a large saucepan over low heat.
2. Add the coconut cream and sweetened condensed milk. Stir until smooth and melted.
3. Whisk in the cocoa powder until fully dissolved.
4. Add the coconut milk and bring to a low simmer — do NOT boil.
5. Stir in the cinnamon, nutmeg, and CWG Pink Himalayan Sea Salt.
6. Add the coconut water, rum extract, and vanilla extract.
7. Cook on low until the mixture is warm, silky, and steaming.
8. Serve with whipped cream and a sprinkle of cinnamon.

Alcoholic Version (Adult Coquito Hot Cocoa)

Follow the same recipe but replace the rum extract with one of the following:

• ¼ to ½ cup white rum, or
• ¼ cup spiced rum for a deeper flavor, or
• 3–4 oz coconut rum for a sweeter holiday profile

Prepare the hot cocoa exactly as above, then turn off the heat before stirring in the rum. Serve immediately, garnished with whipped cream, cinnamon, or shaved chocolate.

Never simmer or boil after adding alcohol — it evaporates the flavor and creates harsh notes.

Storage

• Refrigerate in a sealed jar for 3–4 days.
• Reheat on low, whisking as needed.
• Do not boil — it may separate.