decadent coconut sipping chocolate
This Decadent Coconut Sipping Chocolate is an homage to the classic Italian hot chocolate: ultra thick and best served with a spoon for scooping. Add whipped cream, a bit of extra cocoa powder, and a cute little candy cane to infuse some peppermint flavor – now there’s a proper winter cup.
Most folk, including J, associate hot chocolate with the photo on a Swiss Miss box. A wintry backdrop, loads of marshmallows, maybe a chocolate curl here and there, but ultimately more viscous than a serious mug of cocoa warrants. I have nothing against this trope. I commonly make a protein-infused hot chocolate to enjoy after my morning lifts. It’s not really an FMG-worthy recipe, but it tastes nicer than protein powder shaken with water (aka liquid chalk) and is actually something to which I look forward each day.
Sipping and drinking chocolates are whole other parts of the hot chocolate spectrum. These drinks are basically an entire bar of dark chocolate melted into a little bit of milk or cream, with some extra infusions here and there like vanilla.
This version intends to cross the classic, more drinkable cocoa with the shit-I-need-a-spoon version common in Europe and at specialty chocolatiers. Coconut milk offers the desired thickness, while a mix of cocoa powder and chocolate chips provide the intense flavor. Finish up with splashes of vanilla and Kahlua for a really flavorful, lip-licking treat.
Hot Diggity
The drink comes together seamlessly, but care is needed regardless. Whisking the blend often is essential to preventing chocolate from sticking to the bottom of the saucepan. Burnt chocolate doesn’t really help you here, it’s just honest to goodness depressing.
To prevent this, I also recommend adding the chocolate chips in increments rather than all at once and vigorously whisking until the whole batch melts. I do the same with cheese whenever I make queso or a sauce for au gratin.
Second, the milk should not boil. Such will scald the liquid and give it an unpleasant charred taste. Charred milk is just awkward. A few bubbles popping up on the surface are okay, but at this point reduce the heat, as the milk will stay warm enough without inevitably growing hotter.
That in mind, the rest of the cocoa is fast and perfect to prepare while finishing up the last of the evening’s snacks or the morning’s breakfast. Warm milk (whole or oat are best in my experience) with a can of coconut milk, whisk in cocoa powder and chocolate chips in the manner described above, and finish with a quick stir of vanilla extract, maple syrup (if you need sweetener, I personally don’t), and Kahlua, if everyone is over 21 and on board with a bit of alcohol. The whole spiel takes about 10 minutes.
Quick vegan substitutions:
Whole milk for oat milk or even more canned coconut milk. Almond milk is too thin for my preference and carton coconut milk is sad and watery, but if you like sad and watery, I guess go for it. Cashew milk would be nice too.
Dark chocolate chips for *wait for it* vegan dark chocolate chips. This brand is very popular and easy to find.
If you need another unique hot chocolate fixture, give the Butterbeer Bourbon While Hot Chocolate a go! A white and dark cocoa for Christmas? Why the hell not?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 1 can full fat coconut milk
- 1 cup whole milk, or oat milk
- 1/4 cup cocoa powder
- 1 cup dark chocolate chips
- 2 tbsp Kahlua (optional)
- 2-4 tbsp maple syrup, to taste
- 1 tsp vanilla extract
Instructions
- Heat the milk in a small saucepan over medium low heat. Vigorously whisk in the cocoa powder until dissolved. Pour in the chocolate chips, a bit at a time, whisking thoroughly to prevent any from sticking to the bottom of the pan. Stir in the maple syrup and Kahlua (if using) and vanilla extract. Keep the milk from reaching a boil the whole time.
- Divide cocoa into a mugs. Top with whipped cream, a meringue, and a candy cane, as desired.
