hot choc-colada
Looking for something new and different? This just might fill the bill.
prep time
25 Min
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- FOR THE HOT CHOCOLATE:
- 1 can (13.5oz) coconut milk
- 1 can (14oz) sweetened condensed milk
- 1/2 cup dark chocolate unsweetened cocoa powder
- 1 pinch kosher salt
- 1/3 cup pineapple juice
- 3/4 cup spiced rum
- 4 cups water
- FOR THE SPIKED WHIPPED CREAM:
- 1 cup heavy cream (cold)
- 3 tablespoons granulated sugar
- 3 tablespoons spiced rum, your favorite brand
- FOR THE GARNISH:
- 1/4 cup honey
- 1/2 cup toasted coconut
How To Make hot choc-colada
-
Step 1For the Toasted Coconut: Preheat oven to 225 degrees. Pour bag of sweetened coconut flakes onto large baking sheet. Bake for 60-90 minutes, turning every 15 minutes until brown and toasted! Store in ziploc bag with all the air pressed out.
-
Step 2For the Spiked Whipped Cream: In a cold mixing bowl, whip heavy cream on medium-high until soft peaks form. Beat in sugar and rum until fully incorporated. Refrigerate until ready to serve.
-
Step 3For the Hot Chocolate: In a large pot over medium heat, whisk together the coconut milk, condensed milk, cocoa powder, salt and pineapple juice. Do not boil. Reduce heat to simmer and add rum and water and continue heating until desired temperature.
-
Step 4To Serve: Place honey in small saucer. Put toasted coconut in a small bowl. Dip rims of glass into honey, letting the excess drip off. Immediately press rim into toasted coconut, coating rim completely. Pour hot chocolate into glass, about 1 inch from rim, depending on style of glassware. Pipe whipped cream onto each glass and sprinkle with excess toasted coconut. Serve hot! ENJOY!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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