The Blizzard of 2011 has definitely been an adventurous one. Being stuck at home as a result of 3 foot snow drifts outside allowed me some much needed time in the kitchen to play. For the cold, nothing seemed more fitting than a warm cup of hot chocolate. But rather than plain old hot chocolate, I wanted something more interesting and flavorful. The key is the type of milk used... and with that in mind, I used coconut milk to create this Coconut Hot Chocolate. I've never had any hot chocolate more luscious and creamier than this!...
Coconut milk is a staple in my pantry because I often use it for Thai inspired dishes and baking. This time around, I used a can of coconut milk in place of milk often used to make hot chocolate. I got some inspiration online from a few websites but in the end, decided to just wing it to make my coconut hot chocolate. It's an easy variation that's not too sweet but has all the luxurious flavor and texture of the richest hot chocolate I've ever had. Even better is that this version is completely vegan!
Coconut Hot Chocolate
original Joelen recipe
1 13oz can coconut milk
2 tablespoons honey
1/4 cup unsweetened cocoa
1/4 cup granulated sugar
In a 2 quart saucepan over medium heat, add the entire can of coconut milk. Fill the empty can with water and add this to the pot as well. Add the honey, sugar and cocoa, stirring to dissolve. Allow to warm but do not boil. Serve warm.