Coconut White Hot Chocolate
Hi friends! I feel like it’s been a while. I guess because Heather wrote the last post and before that was the weekend. She’s pretty awesome, right? I got lots of traffic from her site so next week when it’s my turn y’all all go over and tell her hi so that I am pulling my end of the deal, ok?
I’ve made a decision and I hope it doesn’t get on anyone’s nerves but I am about to turn on the Christmas cheer. What I mean exactly is that for the next 19 days I plan to post almost completely on Christmasy things. I haven’t solidified this plan in my head yet but most things should be what you’d make for a party or get-together. I guess that could really mean anything because I’ve heard of family’s serving Mexican food as their Christmas dinner. One of my very best friends ever has Lasagna every year with her family so I’m not really boxing myself in I don’t guess. But I’m going to try and make it all festive and things you’d want to serve if you were having a crowd or a small intimate gathering of your closest friends or family. Thoughts?
The first thing I wanted to start with is something I’ve had on my list for quite some time to share with you and I think it’s the perfect time. I was at the store back when I was made my White Chocolate Bread Pudding and found this Coconut White Chocolate and the idea to make Coconut White Hot Chocolate instead of regular hot chocolate was born. It turned out it was a great idea.
I used several things in it but most of them weren’t necessary. If you don’t have them then definitely don’t sweat it. Beside fat free cream (you don’t have to choose that but there is absolutely no difference in taste) and the coconut white chocolate, I used some vanilla sugar (although I photographed lemon sugar but just pretend I didn’t mess up, k?) and some Madagascar Bourbon Pure Vanilla Powder because I thought it sounded so neat. I also used some coconut extract and a little fresh nutmeg. Be careful though with the nutmeg. A little goes a long, long way. I think I only made two scrapes across a microplane and put it away.
I don’t have a double boiler and that’s ok. I just put a small pot of water on to simmer and top it with a glass bowl and it works exactly the same.
I melted the chocolate, added the cream and other ingredients and then I strained it out. The Coconut White Chocolate has bits of coconut in it that I didn’t want in the finished product. Look at what was left!
I made some whipped cream for the top by just beating heavy cream and a tiny bit of powdered sugar until stiff. It didn’t need much because the Coconut White Hot Chocolate was fairly sweet but you can adjust the sweetness really easily. I also drizzled the top with a small amount of the Best Caramel Ever. I just thinned it down with a little of the white chocolate liquid. It was delicious.
You could use regular white chocolate and just add coconut flavoring or just make regular without the coconut. If you don’t have the caramel, leave it off or make it even better by salting it a little? Here’s the printable.
- 2 bars Coconut White Chocolate 3.5 ounces each
- 1/2 quart fat free cream
- 1 teaspoon real coconut flavoring
- 1 tablespoon Madagascar Bourbon Pure Vanilla Powder (optional)
- 1 tablespoon vanilla sugar (optional)
- Freshly grated nutmeg to taste
- Whipped cream for topping
- Caramel drizzle for topping
- In the top of a double boiler or glass bowl set atop simmering water, melt the coconut white chocolate.
- Add fat free cream.
- Add vanilla powder and vanilla sugar.
- Once heated to desired temperature, turn off the heat.
- Stir coconut flavoring and grate a small amount of fresh nutmeg.
- Divide into two mugs and top with whipped cream and caramel drizzle.
- Serve hot.
You could even add some mint flavoring instead of the coconut and have a peppermint white chocolate? What will you make?