Recipe courtesy of Bobby Flay
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Coconut Hot Chocolate With Almond-Fluff Whipped Cream
Total:
15 min
Active:
10 min
Yield:
4 to 6 drinks
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
4 to 6 drinks
Level:
Easy

Ingredients

For the whipped cream:
For the chocolate:

Directions

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.

Photograph by Kang Kim

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