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Coconut hot chocolate with cinnamon and spiced rum recipe
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8 ratings
Curl up on the sofa with a cup of boozy coconut hot chocolate with this easy recipe. Using coconut milk, whipped coconut cream, warming cinnamon and spiced rum, it's the perfect autumnal drink. See method
Ingredients
- 400g tin coconut milk, chilled for at least 24 hours (optional)
- 100g dark chocolate
- 4 tsp cocoa powder
- 800ml unsweetened coconut milk drink
- 100ml spiced rum
- ½ tbsp desiccated coconut
- 1 tsp ground cinnamon
Each serving contains
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Energy
415kj
247kcal
12%
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Fat
11g
16%
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Saturates
8g
39%
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Sugars
17g
19%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 19.5g
Protein 2.3g
Fibre 1.3g
Method
- If using, scoop the set cream off the top of your chilled coconut milk and place in a bowl. Whisk on high for 2-4 mins until stiff. Set aside in the fridge.
- Place the chocolate and cocoa powder in a heatproof bowl. Pour the coconut milk drink into a saucepan and place over a medium heat until boiling point. Remove from the heat and pour over the chocolate, whisking until combined. Stir in the rum.
- Divide the hot chocolate mixture between 4 cups and top with a dollop of whipped coconut cream (if using) and a sprinkling of desiccated coconut and cinnamon.
Tip: If you have any leftover coconut milk in the tin, pour into ice cube trays and freeze for adding to curries and soups.
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