Ingredients with Measurements:
- 2 cups of coconut milk
- 1 cup of milk
- 1/2 cup of sweetened condensed milk
- 1/4 cup of unsweetened cocoa powder
- 1/4 cup of sugar
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- Whipped cream, for serving
- Shredded coconut, for garnish
Special equipment needed:
- Saucepan
- Whisk
- Measuring cups and spoons
- Mugs
Step-by-step instructions:
1. In a saucepan, combine the coconut milk, milk, sweetened condensed milk, cocoa powder, sugar, vanilla extract, and salt. Whisk until well combined.
2. Heat the mixture over medium heat, whisking occasionally, until it comes to a simmer.
3. Reduce the heat to low and continue to cook, whisking occasionally, for 5-7 minutes, or until the hot chocolate is hot and the cocoa powder has dissolved.
4. Remove the saucepan from the heat and let the hot chocolate cool for a few minutes.
5. Pour the hot chocolate into mugs and top with whipped cream and shredded coconut.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Calories: 305
Fat: 20g
Carbohydrates: 28g
Protein: 5g
Sodium: 200mg
Sugar: 23g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of regular milk.
- If you don't have sweetened condensed milk, you can use regular condensed milk and add 1/4 cup of sugar to the recipe.
Variations:
- Add a pinch of cinnamon or nutmeg to the hot chocolate for a warm, spicy flavor.
- Use dark chocolate instead of cocoa powder for a richer, more decadent hot chocolate.
- Add a shot of espresso for a delicious mocha coconut hot chocolate.
Tips and tricks:
- Make sure to whisk the hot chocolate frequently to prevent it from burning or clumping.
- If you want a thicker hot chocolate, you can add more cocoa powder or reduce the amount of milk.
- For a dairy-free version, use all coconut milk and skip the regular milk.
Storage instructions:
You can store any leftover hot chocolate in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hot chocolate in a saucepan over low heat, whisking frequently, until hot.
Presentation ideas:
Serve the hot chocolate in mugs and top with whipped cream and shredded coconut.
Garnishes:
Whipped cream and shredded coconut
Pairings:
Serve the hot chocolate with cookies, biscotti, or chocolate-covered strawberries.
Suggested side dishes:
Serve the hot chocolate as a dessert or snack on its own.
Troubleshooting advice:
- If the hot chocolate is too thick, add more milk to thin it out.
- If the hot chocolate is too thin, add more cocoa powder to thicken it up.
Food safety advice:
Make sure to heat the hot chocolate to a safe temperature (165°F) to prevent any foodborne illnesses.
Food history:
Hot chocolate has been enjoyed for centuries, dating back to the Aztecs and Mayans who drank a bitter, spicy version of the beverage. The addition of coconut milk is a modern twist on this classic drink.
Flavor profiles:
This coconut hot chocolate is rich, creamy, and slightly sweet with a hint of coconut flavor.
Serving suggestions:
Serve the hot chocolate as a cozy, comforting drink on a cold day.
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