Description
When plain instant hot chocolate doesn’t cut it, add a few extra ingredients like coconut and almond extract and enjoy a whole new hot chocolate flavor.
Ingredients
- 4 cans (13 1/2 Oz. Size) Coconut Milk
- 1 cup Heavy Whipping Cream
- 2 Tablespoons Sugar
- 2 teaspoons Almond Extract
- 4 packages (1 1/4 Oz. Size) Milk Chocolate Hot Cocoa Mix
- Chocolate Shavings And Coconut Chips, For Garnish
Preparation
Chill cans of coconut milk in the refrigerator for 30 minutes. This helps to separate the cream from the milk. Carefully scoop out the coconut cream tops and set aside in resealable container. In a large bowl, combine heavy whipping cream, sugar and 2 tablespoons of coconut cream. Using a hand mixer, whisk heavy whipping cream until soft peaks form. Place in refrigerator until ready to use.
Pour coconut milk into a large saucepot (it’s ok if some coconut cream remains). Add almond extract. Whisk and bring to a simmer over medium-high heat. Add milk chocolate cocoa mix and whisk until well combined.
Pour hot chocolate into mugs and top with coconut whipped topping, chocolate shavings and coconut chips.
