Hot Choc-Colada
Dec 8, 2013 16:24:30 GMT -5
Post by PrisonerOfHope on Dec 8, 2013 16:24:30 GMT -5
I'm not a drinker, but 2 or 3 times a year I'll have a pina colada for a special occasion. I think I might have this for my birthday this year instead....
Spice Up The Holidays with a Hot Choc-Colada
Yield: 8 servings
Serving Size: 6-8oz each
Hot chocolate paired with pina colada! Serve this drink with some rum spiked whipped cream and toasted coconut!
Ingredients
For the Hot Chocolate:
1 can (13.5oz) coconut milk
1 can (14oz) sweetened condensed milk
1/2 cup dark chocolate unsweetened cocoa powder
1 pinch of kosher salt
3/4 cup pineapple juice
3/4 cup Captain Morgan Spiced Rum
4 cup water
For the Spiked Whipped Cream:
1 cup heavy cream (cold)
3 Tbsp granulated sugar
3 Tbsp Captain Morgan Spiced Rum
For the Garnish:
1/4 cup honey
1/2 cup toasted coconut
Instructions
For the Toasted Coconut:
Preheat oven to 225 degrees. Pour bag of sweetened coconut flakes onto large baking sheet. Bake for 60-90 minutes, turning every 15 minutes until brown and toasted! Store in ziploc bag with all the air pressed out.
For the Spiked Whipped Cream:
In a cold mixing bowl, whip heavy cream on medium-high until soft peaks form. Beat in sugar and rum until fully incorporated. Refrigerate until ready to serve.
For the Hot Chocolate:
In a large pot over medium heat, whisk together the coconut milk, condensed milk, cocoa powder, salt and pineapple juice. Do not boil. Reduce heat to simmer and add rum and water. Continue heating until desired temperature.
To serve:
Place honey in small saucer. Put toasted coconut in a small bowl. Dip rims of glass into honey, letting the excess drip off. Immediately press rim into toasted coconut, coating rim completely. Pour hot chocolate into glass, about 1 inch from rim, depending on style of glassware. Pipe whipped cream onto each glass and sprinkle with excess toasted coconut. Serve hot! ENJOY!
Spice Up The Holidays with a Hot Choc-Colada
Yield: 8 servings
Serving Size: 6-8oz each
Hot chocolate paired with pina colada! Serve this drink with some rum spiked whipped cream and toasted coconut!
Ingredients
For the Hot Chocolate:
1 can (13.5oz) coconut milk
1 can (14oz) sweetened condensed milk
1/2 cup dark chocolate unsweetened cocoa powder
1 pinch of kosher salt
3/4 cup pineapple juice
3/4 cup Captain Morgan Spiced Rum
4 cup water
For the Spiked Whipped Cream:
1 cup heavy cream (cold)
3 Tbsp granulated sugar
3 Tbsp Captain Morgan Spiced Rum
For the Garnish:
1/4 cup honey
1/2 cup toasted coconut
Instructions
For the Toasted Coconut:
Preheat oven to 225 degrees. Pour bag of sweetened coconut flakes onto large baking sheet. Bake for 60-90 minutes, turning every 15 minutes until brown and toasted! Store in ziploc bag with all the air pressed out.
For the Spiked Whipped Cream:
In a cold mixing bowl, whip heavy cream on medium-high until soft peaks form. Beat in sugar and rum until fully incorporated. Refrigerate until ready to serve.
For the Hot Chocolate:
In a large pot over medium heat, whisk together the coconut milk, condensed milk, cocoa powder, salt and pineapple juice. Do not boil. Reduce heat to simmer and add rum and water. Continue heating until desired temperature.
To serve:
Place honey in small saucer. Put toasted coconut in a small bowl. Dip rims of glass into honey, letting the excess drip off. Immediately press rim into toasted coconut, coating rim completely. Pour hot chocolate into glass, about 1 inch from rim, depending on style of glassware. Pipe whipped cream onto each glass and sprinkle with excess toasted coconut. Serve hot! ENJOY!
