Friday, January 10, 2014

Coconut Milk Hot Chocolate

It's a blustery day here in Colorado with lots of blue sky and fluffy white clouds, and I'm hoping for some pretty weather this weekend since I have a few errands to get done tomorrow, including stocking up on baking ingredients at Costco, looking for inexpensive fabric at the fabric store for linens for the wedding, and hopefully, finding this month's book club book at the library so I don't have to buy it.  Not to mention all the other wedding projects that I need to give some attention to.

I love that we are now in the year of our wedding.  It's hard to wait for September, but I've always wanted a fall wedding.

Last weekend, I discovered a can of unsweetened coconut milk that had been opened and then put in the refrigerator, and it was really the perfect discovery, because I'd been thinking about making hot chocolate with coconut milk.

I thought of just stirring some of my homemade hot chocolate mix into the warmed coconut milk and calling it a day, and while that would have tasted good, I wanted to make something a little richer.

So for a cup of hot chocolate that can be served as a satisfying dessert, I added a few ounces of cream to the coconut milk, unsweetened dark chocolate as well as cocoa powder, brown sugar, nutmeg, vanilla and salt, and whisked it together in a saucepan until smooth, creamy and hot.  Then to make it light and frothy, I blended it for 30 seconds with the blender before pouring it into cups.

The servings are a little small, barely a cup of hot chocolate, but it's so rich and chocolatey, almost like a warm pudding, that you wouldn't want a mugful.

One Year Ago:   Oatmeal Raisin Muffins
Two Years AgoDouble Chocolate Orange Cookies and Caramelized Banana Chocolate Chunk Frozen Yogurt

Coconut Milk Hot Chocolate

  • 12 ounces (1 1/2 cups) unsweetened coconut milk
  • 2 ounces cream or half 'n' half
  • 1 ounce unsweetened chocolate, finely chopped
  • 2 tablespoons light brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon vanilla
  • pinch nutmeg
  • pinch salt
Baker's Note:  If using bittersweet or semisweet chocolate instead of unsweetened chocolate, slightly reduce the amount of brown sugar used.  This is a rich hot chocolate, meant to be served as a dessert.

Combine all ingredients in a small saucepan; warm over medium low heat, whisking until smooth, until hot but not boiling.  Pour the hot chocolate into a blender and blend for 30 seconds to make it very light and foamy.  Pour into cups and enjoy!

Yields 2 servings

Recipe from Curly Girl Kitchen


  1. this would be a perfect use for the extra reduced coconut milk I have in my fridge, excited to try this flavor combination!

  2. I've always been a fan of chocolate and coconut together. :)


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