Print This Recipe Written by Chacha on Feb 6th, 2016 in Cocoa powder, Coconut, Coconut Milk, Drinks, Hot chocolate, Marshmallows, Non-Dairy, Vainilla | No Comments

Boozy hot chocolates are a solid choice for winter weather, heating you up from the inside out with both temperature and alcohol. That’s why I chose to spike my recipe with rum, but it’s easy to make it kid friendly by simply leaving out the alcohol. When cooking, add the rum off the heat, so the alcohol doesn’t cook off.

This recipe is creamy without the use of dairy, in addition to a subtle coconut flavor. For added garnish, I also add a solid version of the flavor in the mug, toasted coconut flakes.

Yield: 1 serving

Ingredients

For Hot Chocolate:

  • ½ ounce 60% semisweet chocolate, chopped
  • 1 cup coconut milk
  • ¼ cup water
  • 2 tablespoons Dutch processed cocoa powder
  • ¼ teaspoon pure vanilla extract
  • Pinch fine sea salt
  • 2 tablespoons coconut rum

For Topping:

  • Marshmallows in fluff form
  • Toasted coconut flakes

Directions

Melt the chocolate in a medium saucepan over low heat.

Once chocolate is melted, add all of the remaining ingredients, except the rum. Raise the heat to medium high and cook, whisking constantly to avoid lumps, until the mixture is smooth and beginning to bubble, about 2 to 3 minutes.

Remove from the heat, stir in the rum. Pour into a mug. Top with a puff of marshmallow fluff and toasted coconut flakes and serve.

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