Name: Coconut Hot Chocolate With Almond-Fluff Whipped Cream
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 drinks
Ingredients: 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; 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

Recipe courtesy Bobby Flay for Food Network Magazine

Coconut Hot Chocolate With Almond-Fluff Whipped Cream

For the whipped cream:

For the chocolate:

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