Chilean chocorrón is a simple cocktail of rum and chocolate milk poured over ice and gently stirred, sometimes dusted with cocoa powder. It takes 5 minutes to prepare and makes 2 drinks.
Its name joins chocolate and ron, the Spanish word for rum, and it has become an icon of Chilean popular culture, especially among university students.
How to Make a Chocorrón?
The rum and chocolate milk are mixed directly in tall glasses half filled with ice and stirred gently with a long spoon. The result is a creamy, sweet drink that can be finished with a dusting of cocoa powder.
Nutritional Information
Each chocorrón contains approximately 440 kcal, 8 g of protein, 5 g of fat, 20 mg of cholesterol, 30 g of carbohydrates, 26 g of sugars, 0 g of fiber, and 50 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Chocorrón Recipe
Preparation: 5 minutes
Servings: 2
Ingredients
- 200 ml (about 7 oz) of rum
- 500 ml (2 cups) of chocolate milk
- Ice, to taste
- Cocoa powder, to garnish (optional)
Instructions
- Fill two tall glasses halfway with ice and pour in the rum. Add the chocolate milk slowly until the glasses are full.
- Stir gently with a long bar spoon to combine. Serve immediately, dusted with a little cocoa powder if you like.
Additional Tips
Make your own chocolate milk
Use homemade chocolate milk, with whole milk, unsweetened cocoa powder, and sugar to taste, for a more authentic, less cloying drink that balances the rum better.
Use large ice
Big cubes or ice spheres melt more slowly because they have less surface in contact with the drink, so the cocktail stays cold without watering down.
Mix it just before serving
If made ahead, keep it in the fridge without ice for no more than 24 hours, since the cocoa tends to separate.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Rum | Pisco | 1:1 | Fruitier, very Chilean |
| Chocolate milk | Coffee milk | 1:1 | Less sweet, coffee notes |
| Whole milk | Oat drink | 1:1 | Dairy free |
| Cocoa garnish | Ground cinnamon | A pinch | Warm and spiced |
Frequently Asked Questions (FAQs)
1. How do I keep the ice from diluting the drink too fast?
Use large ice cubes or spheres. The smaller the surface in contact with the liquid, the slower the ice melts, keeping the cocktail cold without diluting the chocolate and rum.
2. Should I use sweetened or unsweetened cocoa?
For homemade chocolate milk, unsweetened cocoa is best, since it lets you control the sweetness with sugar and balance the alcohol better. Sweetened commercial cocoa can make the drink too sweet.
3. How long does a chocorrón keep if made ahead?
Mixed chocorrón without ice keeps in the fridge for no more than 24 hours. After that the cocoa tends to separate and the milk can deteriorate. It is always best mixed right before serving.
4. Which rum is best?
A light or golden rum works well and is the traditional choice. Dark rum adds caramel and vanilla notes that pair very well with chocolate.
History of the Chocorrón
The chocorrón has its roots in Chilean student culture, where cheap, easy drinks were the norm and chocolate milk helped mask the harshness of inexpensive rum. Today it is considered a classic of homemade Chilean drinks, enjoyed at all kinds of parties and gatherings.
What Is a Chocorrón?
A chocorrón is a two ingredient highball of rum and chocolate milk. Its name is a blend of chocolate and ron, and it belongs to the same family of simple Chilean mixed drinks as the piscola and the jote.
Did You Know?
Although it is pleasant and easy to drink, a chocorrón is high in calories and alcohol, so it is best enjoyed in moderation.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Piscola Cocktail Recipe
- Chilean Jote Red Wine and Cola Recipe
- Chilean Bitter Batido Recipe
- Chilean Picoroco Ponche Recipe
