We’ve been back in New York now for about a month but I still long for the sunshine of Miami since it’s dreary all day and dark by 4:30 PM here in Brooklyn. I’ve tried drinking Hemingway Daiquiris to warm my soul and drown my sorrows, but without the sunshine and ocean breezes, they seem inappropriately fruity. So I figured I would create something that blended the flavors of the tropics with the need for warmth in the dead of winter. Alas, I present to you my Coconut Milk Hot Cocoa. It’s fast, easy, and a great way to use up extra coconut milk after you’ve made a bit of curry. Plus, it can be completely vegan by eliminating the milk and using 3 parts coconut milk to one part water. Enjoy!
Coconut Milk Hot Cocoa:
- 8 oz. Organic Whole Milk
- 8 oz. Organic Canned Coconut Milk
- 3 1/2 TBSP Cane Sugar
- 1/4 C Unsweetened Cocoa Powder
- 1/4 tsp Pure Vanilla Extract
Combine all the ingredients in a small saucepan over low heat. Whisk to dissolve sugar and incorporate cocoa powder, but do not overheat – milk scalds at 180 degrees F. Pour, and serve immediately! Try it with fresh whipped cream and toasted coconut sprinkles!