Hi everyone! I hope you’re doing well and keeping calm in the midst of the busy fall/holiday season. I cannot believe how quickly Thanksgiving is coming…I’m so excited. This is my favorite time of year.
I have to run to work but thought I would write up a quick post about Coconut Hot Chocolate. The weather has been so dark lately – we’re blanketed by such thick clouds that it feels like dusk at lunchtime. I’m enjoying it though, and it’s the perfect scenario for hot chocolate and a good book (I’m slowly reading the three pictured above – and by slow I mean a page at a time. Some books are just meant to be savored, not unlike this beverage.)
I should warn you, this is a thick, velvety, rich hot chocolate. This is mostly because of the creamy lusciousness of the coconut milk. I would recommend serving it in smaller cups than the ones pictured above. It sort of reminds me of the sipping chocolate served at Starbucks a few years ago.
I hope you can find some peaceful moments filled with chocolate and books in the next couple months. I’ll see you soon with some holiday recipes!
Coconut Hot Chocolate
Adapted from Bobby Flay
Makes 4-5 small cups
1 1/2 cups whole milk
1 14-ounce can unsweetened coconut milk
2 tablespoons unsweetened cocoa powder
3 tablespoons packed light brown sugar
1/2 cup semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Pinch of fine sea salt
1/2 cup sweetened shredded coconut, lightly toasted
Whipped cream, for serving
Prepare whipped cream to taste (I like mine with a bit of sugar and vanilla). Toast coconut in a frying pan. Stir frequently and remove from heat when it begins to brown.
Heat whole milk and coconut milk in a saucepan over medium heat until simmering. Whisk in cocoa powder, brown sugar, chocolate chips, vanilla, and sea salt. Whisk constantly until chocolate and sugar are melted and the mixture is smooth – about five minutes.
Serve in small cups. Top with whipped cream and toasted coconut. Enjoy!