Hot chocolate with coconut milk
2 servings
10 minutes
Hot chocolate with coconut milk is a refined blend of French elegance and exotic notes. This drink has a rich, velvety flavor where dark and milk chocolate harmoniously combine with the creamy texture of coconut milk. Light hints of cinnamon add warm spice, while coconut and almond extracts provide deep aromatic tones. The origins of hot chocolate trace back to France, where it has been considered a drink of the aristocracy for centuries. In this version, coconut milk replaces traditional cow's milk, making the taste softer and more exotic. Served in a mug with toasted coconut flakes, it becomes the perfect warming treat on cold days or an elegant finish to dinner. This chocolate is a true delight for gourmets!
1
Take the mugs for serving hot chocolate and coat their edges with a little condensed milk. Lightly toast the coconut flakes in the oven at 200 degrees for 5 minutes until golden and use them to rim the mugs.
- Condensed milk: 1 teaspoon
- Coconut flakes: 0.3 glass
2
Combine coconut and condensed milk in a saucepan over medium heat. Add cocoa powder and a cinnamon stick, bring to a boil, and simmer the mixture for a couple more minutes. Remove from heat and add both types of finely chopped chocolate, let sit for a minute or two, remove the cinnamon, return the chocolate to medium heat, and reheat, stirring thoroughly until smooth. Remove from heat, add coconut and almond extracts, mix, and pour into cups rimmed with coconut flakes. Serve immediately.
- Coconut milk: 280 ml
- Condensed milk: 1 teaspoon
- Cocoa powder: 2 teaspoons
- Cinnamon sticks: 1 piece
- Dark chocolate 70%: 30 g
- Milk chocolate: 30 g
- Coconut extract: 0.1 teaspoon
- Almond extract: 0.1 teaspoon