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Happy Monday, Plus Delicious Coconut Hot Chocolate

21.1.13


I hope you had a wonderful weekend!  Typically I feature cocktail recipes but today I want to share the BEST coconut hot chocolate.
 
 
The temps have dipped quite a bit and I wanted to have hot cocoa on hand for the kids when they come home from school... three different schools mean three different schedules.  The fact that this is a crockpot recipe makes it more appealing to me. 
 
 
We love coconut here { I still miss Starbucks summertime Coconut Mocha Frappuccino } so this was a welcomed treat; however, the drink is just as delicious without the toasted coconut along the rim so feel free to leave it off if you feel it's too much.
 
Thick and Creamy Crockpot Coconut Hot Chocolate
 
 
Yield: serves 8-12, can easily be cut in half, doubled, etc.,
Prep Time: 5 minutes, Cook Time: 2 hours
Total Time: 2.5 hours
 
Ingredients:
4 (13 oz) cans full-fat coconut milk
2 (14 oz) cans sweetened condensed milk
8 ounces high-quality dark chocolate, chopped
1/4 cup dutch process cocoa powder
2 teaspoons vanilla extract
2 teaspoons coconut extract
1/4 teaspoon salt
1/2 cup unsweetened flaked or shredded coconut
frosting to rim the mugs
whipped cream or
coconut whipped cream for topping
marshmallows for topping

Directions:

Add coconut milk, condensed milk and extracts to your crock pot, whisking to combine. Stir in salt, cocoa powder and chocolate, whisking again. Cover and cook on low for 2 hours. You want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture.
 
The best thing I can say here is to "know" your crockpot. I knew that mine could sit on low for a few hours while being mixed at least once every 30 minutes. After a while it began to thicken and bubble on the sides, so I left it on but removed the lid and whisked well. Just keep your eye on it and whisk everything together.
 
Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden. Let cool, then add to a paper or Ziploc bag and crush with your hands until small flakes remain.
 
To serve, rim the edges of a mug with glaze or something sticky, then dip the rims in the toasted coconut flakes, pressing gently to adhere.  Pour hot chocolate in mugs and garnish with whipped cream and marshmallows.
 
Note: if you don't have a crockpot or are wary of using one, you can definitely make this in a large stock pot. Cook over very low heat while whisking, stirring until totally combined. Continue to stir along the edges where chocolate may stick and burn.  Serve and enjoy!
 
xoxo, B
 
recipe via here.

5 comments:

  1. It's snowing here in the UK so this delicious looking drink would be the perfect warming drink! Thanks for the recipe.
    http://missbbobochic.blogspot.co.uk/

    ReplyDelete
  2. The cold weather we have recently been struck with ... makes this perfect timing. Going to dust off our crock pot!!! Thank you foe sharing such a fabulous recipe!!! Hugs, C. (HHL)

    ReplyDelete
  3. Oh my, this sounds like heaven in a cup :)

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  4. thanks for sharing such a lovely and indulgent recipe!

    -Nico

    www.SatinAndsalt.com

    ReplyDelete
  5. Thanks for this recipe that High Heeled Life has been promoting. Now I have to find a way to adapt it to diabetes type II...
    Enjoy the weekend!
    Mariette

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