Coconut Hot Chocolate Recipe
**served hot** aged Jamaican rum, amaretto, chocolate hazelnut & coconut, coconut whipped cream, cacao dust
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Ingredients
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Hot Chocolate Base
Alcoholic Ingredients
Coconut Whipped Cream
Garnish
Method
Hot Chocolate Preparation
Heat the Milk
In a medium saucepan over medium heat, combine the whole milk and coconut milk. Stir occasionally until the mixture is warm but not boiling.
Mix Cocoa and Sugar
In a small bowl, mix the unsweetened cocoa powder and granulated sugar. Gradually whisk this mixture into the warm milk until fully dissolved.
Add Chocolate Hazelnut Spread
Add the chocolate hazelnut spread to the saucepan and stir until it melts and combines with the chocolate mixture.
Add Alcohol
Incorporate the Spirits
Remove the saucepan from heat. Stir in the aged Jamaican rum and amaretto. Mix well until thoroughly combined.
Coconut Whipped Cream
Prepare Coconut Cream
In a mixing bowl, whip the canned coconut cream using a hand mixer or stand mixer until it becomes fluffy. Add the powdered sugar and vanilla extract, and continue to whip until well combined and light.
Serve and Garnish
Pour and Garnish
Pour the hot chocolate into mugs. Top each with a generous dollop of coconut whipped cream, a sprinkle of cacao powder, and shredded coconut for garnish.
Enjoy
Serve immediately while hot, and enjoy your delicious Coconut Hot Chocolate!