Coconut Hot Chocolate With Almond-Fluff Whipped Cream

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

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 to 6 drinks

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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

Recipe courtesy Bobby Flay for Food Network Magazine