Spiked Coconut Hot Cocoa for Hallow's Eve

October 25, 2021

Spiked Coconut Hot Cocoa for Hallow's Eve
Coconut and chocolate are a well known and delicious combination. Usually we talk about dairy for our hot cocoas or mochas, but alternative milks offer so many options for both dietary preferences and flavors. Today we are working with coconut milk, which has a sweet flavor that helps to balance the strong, earthy flavors of cacao. Treat yourself this Hallow's Eve!
Coconut Hot Cocoa
2 tablespoons Classic Cocoa Mix
2 tablespoons water right off boil
1 ounce of coconut rum
4 - 5 ounces of warm coconut milk
Coconut sweet cream
1/4 cup coconut milk
2 teaspoons granulated sugar
1 teaspoon vanilla extract
(Can you spot the ghostly-mellow?!)
Step 1: In a small bowl, combine cocoa mix and boiling hot water. Mix until combined to make a thick sauce or "mud".  
Step 2: In a saucepan, combine cocoa "mud' and coconut milk. Heat on medium until steamy (do not boil).  This step will ensure proper mixing and flavor distribution.  
Step 3: In a small bowl, make coconut sweet cream by combining all ingredients; whisk vigorously until foamy. Set aside. 
Step 3:  Remove from the heat and pour into your favorite mug.  Add coconut rum and top with coconut sweet cream.
Pro tips:
  • We prefer to use canned coconut milk; try Thai Kitchen or Chaokoh coconut milk for this recipe. 
  • You can use either coconut cream or coconut milk for the sweet cream recipe. We preferred the lightness of milk when combined with the dark rich cocoa. 
  • To make the little marshmallow ghost- use an edible marker to draw on the face. 

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