Decadent Dark Hot Chocolate
Flakes of grated dark chocolate and smooth coconut milk melt together for a decadent drinking chocolate that doubles as dessert. #chocolate #hotcocoa #coconut #dessert | Feastinthyme.com
Servings 2 servings
Ingredients
- 1 can (16 ounce) unsweetened coconut milk
- 1 tablespoon raw Turbinado sugar
- ¼ teaspoon salt
- ½ teaspoon cornstarch
- 2 tablespoons finely grated dark chocolate (see note)
- 1 tablespoon vanilla extract
- Optional: pinch each of cinnamon and nutmeg per cup
- Top with: Small meringue cookies, whipped coconut cream, or marshmallows
Instructions
- Whisk the coconut milk, sugar, and salt together in a medium sized saucepan over medium-high heat. Bring to a light simmer, and then whisk in the cornstarch until combined, followed by the chocolate. Whisk constantly until the mixture is thick and slightly bubbling (about 5 minutes). Remove the pot from heat and whisk in the vanilla extract.
- Carefully spoon (or pour) the hot chocolate into teacups and serve. This drinking chocolate tastes just as good hot or at room temperature.
Notes
Choosing Chocolate: I recommend using American Heritage Company’s grated dark chocolate, which is made in the tradition of early Colonial American recipes with touches of spice. You can also grate your own chocolate - use a dark or semisweet chocolate bar and grate it fine with a cheese grater. If you’d like, add a tiny pinch of cinnamon, nutmeg, or even a dash of red pepper flakes to your cup.
Meringue Cookies: I’ve paired this drinking chocolate with tiny homemade mocha meringue cookies (link coming soon). You can also top with whipped coconut cream or more traditional marshmallows as you please.