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
- 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
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.
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.