Good-bye, Swiss Miss and Nestle. I’m breaking up with you and have found something waaaay better. It’s not you, it’s me. I’ve found another tall drink of chocolate.
Friends, this is no ordinary hot cocoa. It’s thick and creamy, sweet but not too sweet, boozy or not (alcohol content is up to you, but you can guess what I prefer)! Also, cool perk of this cocoa: it is basically melted chocolate coconut ice cream, so you can drink it cold or hot!
Shameless plug: visit the blog on FRIDAY for a ↑marshmallow↓ recipe!
JOLLY HOT COCOA
Inspired by Half Baked Harvest
makes approximately 5 cups/40 ounces
1 can lite coconut milk (approx. 13 ounces)
1 can regular coconut milk (approx. 13 ounces)
1/2 cup heavy cream
6 ounces good quality dark chocolate, chopped coarsely (I used scharffen berger)
1 tablespoon cocoa powder
2 tablespoons sugar
pinch of salt
seeds of 1 vanilla bean, or 1 teaspoon vanilla extract
6 ounces Bailey’s or Kahlua (optional)
toppings (optional): my vanilla bean marshmallows or whipped cream
In medium pot, bring both types of coconut milk and heavy cream to a simmer over medium heat. Whisk nearly continuously to prevent burning.
Once your milk begins to simmer, remove from heat and vigorously whisk in dark chocolate until fully melted.
When chocolate is fully incorporated, add cocoa powder, sugar, salt, and vanilla. If using, pour Bailey’s or Kahlua in last. Serve in a festive mug, of course!
To reheat, put pot back on stove and turn on low. OR, try this chilled! It is delicious!