Here’s a Homemade Hot Chocolate for Everyone

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Perfect Treat Regardless of the Weather

So this is that time of year when we try to decide if it’s too early to switch to our summer wardrobe or start the spring cleaning projects.  Truth is, it probably doesn’t matter a whole lot.  Mother Nature is going to do what she wants, regardless of how we feel about it.  For that reason, we offer yet another delicious hot chocolate recipe.   This one, compliments of Bobby Flay, combines coconut milk with chocolate to create a smooth, tasty beverage topped with Amaretto-flavored marshmallow fluff.  Can you say, “Yum!”

Coconut Hot Chocolate with Almond-Fluff Whipped Cream


For the whipped cream:

¾ cup very cold heavy cream

½ cup Marshmallow Fluff

2 tablespoons almond-flavored liqueur (such as amaretto), or 1/4 teaspoon pure almond extract

¼ teaspoon pure vanilla extract

For the chocolate:

1 cup whole milk

1 14-ounce can unsweetened coconut milk

2 tablespoons good-quality unsweetened cocoa powder (such as Valrhona or Ghirardelli), plus more for garnish

3 tablespoons packed light brown sugar

½ cup good-quality bittersweet chocolate chips (such as Callebaut or Ghirardelli)

¼ teaspoon pure vanilla extract

Pinch of fine sea salt

½ cup sweetened shredded coconut, lightly toasted


Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.

Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.

Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.

Yield:  4-5 servings

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