Coconut Hot Chocolate With Almond-Fluff Whipped Cream
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 to 6 drinks
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 to 6 drinks
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.
