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Nothing takes the chill out of a snowy day like a steaming glass of this Coconut Hot Chocolate. Creamy, rich GOYA® Coconut Milk is sweetened with brown sugar and gently heated with two doses of chocolate: cocoa powder, which builds a chocolaty foundation, and then chopped bittersweet chocolate, which imparts a decadent, silky texture.
Ingredients
2 cans (13.5 oz. each)
GOYA® Coconut Milk
¾ cup
finely chopped Brown Sugar Cane from 1 package (8 oz.) GOYA® Brown Sugar Cane (Panela/Piloncilo) or ¾ cup packed brown sugar
⅛ tsp.
salt
2 tbsp.
unsweetened cocoa powder
1 oz.
bittersweet chocolate, finely chopped (about ¼ cup)
½ tsp.
vanilla extract
Whipped cream (optional)
Sweetened flaked coconut (optional)
Directions
Step 1
Add coconut milk, brown sugar cane and salt to medium saucepan over medium heat. Whisk until sugar dissolves and milk comes to simmer, about 5 minutes.
Step 2
Reduce heat to medium low. Whisk in cocoa powder and bittersweet chocolate. Cook, whisking constantly, until cocoa powder and chocolate dissolve and mixture is smooth and thick, about 5 minutes more. Whisk in vanilla extract.
Step 3
Divide hot chocolate evenly among serving mugs. Top with whipped cream and shredded coconut, if desired.
New from Goya
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