Hot chocolate. One of those great winter traditions. And while I am sick of winter (it must be spring soon …. right?), this cocktail seemed the perfect thing for a cold-but-clear Friday. Note that if you omit the rum, it is actually a great “virgin” coconut hot chocolate for the kiddos as well.
Ingredients (for 2)
For the chocolate
2 tablespoons unsweetened cocoa powder
1 15-ounce can coconut milk
1/4 cup dark brown sugar
Pinch kosher salt
1 ounce bittersweet chocolate, chopped about 1/4 cup
4 ounces Blue Chair Bay Coconut Spiced Rum
For the whipped cream
1/2 cup heavy cream
1 tablespoon confectioners sugar
1/2 teaspoon coconut extract
toasted coconut, for garnish (optional)
Directions
Whisk cocoa into 1/3 cup boiling water.
In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Remove from the heat and set aside while you make the whipped cream.
In the work bowl of your stand mixer (or with a handheld mixer), beat the cream on medium speed until it begins to foam, about 1 minute. Add the confectioners sugar and coconut extract. Beat until soft peak begin to form (you want a loose whipped cream).
Pour two ounces of the rum into each mug and fill with the hot chocolate. Dollop whipped cream on top and sprinkle with toasted coconut (optional).
