Nutella Coquito
The most chocoteley of all is this Nutella coquito. It is so rich and creamy, perfect for any occasion.
Servings: 8
Calories: 737kcal
Ingredients
Spice Tea
- 1 ½ cups water
- ¼ ounces ginger
- 2 cinnamon sticks
- 6 cloves
- 3 star anise
Nutella coquito mix
- 1 cup nutella (232g)
- 13.5 ounces coconut milk (1 can)
- 15 ounces cream of coconut (1 can)
- 12 ounces evaporated milk (1 can)
- 7 ounces condensed milk (½ can)
- 1 cup rum optional
Instructions
- In a small pot over high heat, you're going to make the tea by adding the water, ginger, cinnamon sticks, star anise, and cloves. Cook for 10 minutes, strain the tea, and let it cool.
- In a blender, add 1 cup of the tea, the Nutella, coconut milk, cream of coconut, evaporated milk, and condensed milk. Mix for 1 minute on high. Or pour everything into a pitcher and mix with an immersion blender. Add the rum if desired and mix for a few more seconds.
- Bottle the coquito in a glass bottle or serve immediately over ice and garnish. Buen provecho.
Notes
- Sweetness. This is a sweet recipe, but you can control how sweet by adding less condensed milk. If you want to avoid adding too much sugar, start by adding half of the condensed milk and keep adding until you reach the desired sweetness.
- Store. Keep the coquito in the fridge for up to 5 days.
- You can choose to add rum or not.
- Each serving is a little less than 8 ounces, without the ounce of rum.
- Remember to leave some space when filling up you coquito bottle. This is because the coconut fat solidifies and you have to shake the bottle to mix the drink.
Nutrition
Calories: 737kcal | Carbohydrates: 81g | Protein: 8g | Fat: 36g | Saturated Fat: 31g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 128mg | Potassium: 490mg | Fiber: 4g | Sugar: 74g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 244mg | Iron: 4mg
