Coconut Hot Chocolate With Almond-Fluff Whipped Cream

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
4 to 6 drinks
Level:
Easy

Ingredients
  • For the whipped cream:
  • 3/4 cup very cold heavy cream
  • 1/2 cup Marshmallow Fluff
  • 2 tablespoons almond-flavored liqueur (such as amaretto), or 1/4 teaspoon pure almond extract
  • 1/4 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
  • 1/2 cup good-quality bittersweet chocolate chips (such as Callebaut or Ghirardelli)
  • 1/4 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • 1/2 cup sweetened shredded coconut, lightly toasted
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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    This recipe is featured in:

    Thanksgiving Entertaining