Alright, I have to admit, it is very possible that I am having too much fun with this hot chocolate series. The recipes are all so simple, and the result is I am required to drink a cup of hot chocolate every day. What’s not to love?!
As I started researching hot chocolate recipes last night, I was overwhelmed by the immense flavor options possible. I had a moment of weakness where I thought I may never end this series, but decided that you all may not appreciate the lack of variety. Thus, I will stop with a total of five hot chocolate posts for this series, but I promise- you’re going to want to see all of them!
I decided to pick this recipe, because I find the combination of coconut and hot chocolate to be extremely refreshing. Hopefully you enjoy it as much as I did, and as always, have fun tweaking it to your preference!
Love, A Rented Kitchen
‘Tis the Season’- Hot Chocolate Series Review:
Day One: Pumpkin Hot Chocolate
Day Two: Ginger Hot Chocolate
- 2 Tablespoons unsweetened cocoa powder
- 1 15-ounce can coconut milk
- ¼ cup dark brown sugar
- Pinch kosher salt
- 1 ounce bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- Bring 1/3 cup of water to a boil (I suggest using a tea pot).
- Whisk the cocoa into the water and set aside.
- In a medium saucepan, combine the coconut milk, brown sugar and salt. Heat on medium-low, allowing for the milk to simmer, stirring until the sugar is dissolved.
- Whisk in the cocoa and vanilla until smooth.
- Top with whipped cream, toasted coconut, or marshmallows!
Notes and Tips!:
- Source: The New York Times Wine and Dine