Chocolate "Coquito"
INGREDIENTS:
2 cans coconut milk1 can coconut cream (Coco Lopez® brand)
1 can condensed milk
1 can evaporated milk
1/2 liter of white rum (you can add more rum, if you want)
2 squares semisweet chocolate (Baker’s® Semisweet Baking Chocolate Squares)
1/2 teaspoon of ground cinnamon
PREPARATION:
Mix all the milk in the blender. Then melt 2 chocolate squares in the microwave for 54 seconds and add to the milk in the blender. Add the white rum and cinnamon to the mix. Store in a glass bottle and refrigerate at least 12 to 14 hours.
