Coconut Milk Hot Cocoa

coconut milkWe’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!