Superrich Hot Chocolate with Coconut Cream
- TOTAL TIME:
- SERVINGS: 8
Lachlan Mackinnon-Patterson created this ultrarich hot chocolate topped with coconut cream for his partner Bobby Stuckey's wife, Danette, who has a sweet tooth. "At Frasca, we make a lot of desserts with chocolate or coconut, so we just kept going and came up with this drink," says Lachlan.
- One 13.5-ounce can unsweetened coconut milk
- 1/4 cup sugar
- 1 3/4 cups heavy cream
- 1 2/3 cups whole milk
- 3 cups bittersweet chocolate chips (18 ounces)
- Marshmallows, for serving (optional)
- In a small saucepan, combine the coconut milk and sugar and heat, stirring to dissolve the sugar; keep warm. In a medium saucepan, combine the cream and whole milk and bring to a simmer. Add the chocolate chips and remove from the heat. Let stand, stirring occasionally, until the chocolate is melted; whisk until smooth. Pour the chocolate into 8 mugs and spoon some of the coconut milk on top. Garnish with the marshmallows and serve.