Hawaiian Hot Chocolate
Ingredients15 m servings 445 cals
- Whisk half-and-half, milk, sugar, and cocoa powder in a saucepan over medium-high heat until cocoa and sugar dissolve. Remove from heat when mixture begins to steam, 5 to 10 minutes.
- Whisk vanilla extract, coconut extract, and salt into cocoa mixture. Pour into glasses and top each with whipped cream and toasted coconut.
- Cook's Notes:
- Can substitute coconut emulsion for coconut extract. Coconut emulsion pairs well with cocoa better than coconut extracts that I have tried. Likely due to less alcohol in the emulsion. The emulsion I use has a strong flavor, and recipes may need to be adjusted based on flavor and your preference.
- Add 1 to 2 tablespoons coconut rum to each mug before serving to make an adult version of this hot chocolate.
Per Serving: 445 calories; 26.5 g fat; 45.3 g carbohydrates; 9.9 g protein; 78 mg cholesterol; 365 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is tasty, but wickedly rich and sweet, as well. For my taste, I will probably replace some of the half-and-half a bit with the milk, as well as reducing the sugar a little. There is a bit...
As it is this isn't my favorite hot chocolate recipe. I like it better with these changes: 1/4 cup cocoa powder, 1 tsp vanilla extract, 1 tsp coconut extract, 1/4 tsp salt, and a tablespoon or t...