My whole life I have preferred hot chocolate to coffee. As I got older I would periodically try coffee, thinking I was mature enough. Yeah, never happened. I still hate coffee. I don’t even like coffee flavored pastries or even Frappuccinos from Starbucks. Even those are to coffee-y for me. I haven’t even attempted to drink coffee in probably 15 years. I’ve come to terms with the fact that I will never be a coffee connoisseur. But I would consider myself a hot chocolate connoisseur.
Even though I don’t like coffee I still like to go to Starbucks for their strawberry frappuccino (I’ve been assured there is no coffee in it) and their hot chocolate. My all time favorite hot chocolates are from Hot Chocolate and Anna Shea. I work right across the street from Anna Shea so I only allow myself to go their 1-2 times per winter. Their salted caramel hot chocolate is to die for. Not to mention their beautiful bon bons. The fact that it is in a shopping center with Sur La Table and DSW certainly doesn’t make staying away any easier. When Kelly suggested making coconut hot chocolate I was immediately on board. First of all, I love hot chocolate and second of all, I love coconut. Combine the two and I am immensely happy. This hot chocolate came together very quickly and I would definitely make it again. It is sweet but not cloyingly sweet. And the crunchy toasted coconut on top really puts it over the edge. If you like hot chocolate, and who doesn’t, you should definitely make this one!
Here is what you’ll need
Heat the milk and coconut milk and add the rest of the ingredients
Whip together the heavy cream, fluff, and vanilla
Just what you need on a cold snowy day!
Ingredients
Hot Chocolate
- 1/2 cup whole milk
- 3/4 cup coconut milk
- 1 tbsp unsweetened cocoa powder
- 2 tbsp brown sugar
- 1/4 cup semisweet chocolate chips
- 1/8 tsp vanilla extract
- pinch of salt
Marshmallow Whipped Cream
- 1/4 cup heavy whipping cream
- 1/2 cup marshmallow fluff
- 1/2 tsp vanilla
Topping
- toasted coconut
Instructions
- Heat the shredded coconut on the stove top over medium until browned; about 6 minutes.
- Stir often and keep a close eye on it so that it doesn’t burn; set aside.
- In a saucepan combine the milk and coconut milk.
- Heat over medium heat and bring to a simmer.
- Add the brown sugar, cocoa powder, chocolate chips, salt and vanilla.
- Cook until the chocolate chips have melted and it is smooth.
- Remove from heat and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment mix together heavy cream, fluff, and vanilla.
- Mix until medium stiff peaks form.
- Pour the hot chocolate into 2 cups and top with marshmallow whipped cream and toasted coconut.