Super Rich Hot Chocolate with Coconut Cream
Lachlan Mackinnon-Patterson created this ultra-rich 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.
Lachlan Mackinnon-Patterson created this ultra-rich 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.
Ingredients
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One 13.5-ounce can unsweetened coconut milk
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1/4 cup sugar
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1 3/4 cups heavy cream
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1 2/3 cups whole milk
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3 cups bittersweet chocolate chips (18 ounces)
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Marshmallows, for serving (optional)
Method
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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.
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