It turns out you really should use a candy thermometer or at least not multi-task when making marshmallows. I hard-core burned the marshmallows. I thought maybe I could salvage them and pass it off as toasted marshmallow flavor. However, there's a big difference between toasted and burnt. These were burnt. And by these, I mean the white fluffy mixture that was meant to become marshmallows was actually a burnt caramel, and not in a good way.
So my hot chocolate recipe had to succeed and it had to go out there naked. In all honesty, this recipe never would have crossed my mind but I saw it on a Facebook status (it's that simple) and decided to give it a go!
If you don't have Dutch cocoa powder, you can use chocolate chips and melt them in the milk just the same. Traditionally, that's how my mom makes hot cocoa, just milk and chocolate chips. It's tradition, welcome to the family.
Serve this stuff nice and hot and top with marshmallows (if you didn't kill them) or whipped cream. There's just the subtlest hint of coconut that makes this beverage unique.
- 1 can of coconut milk
- 1/4 cup of unsweetened Dutch cocoa powder (or 1/4 cup of chocolate chips)
- 1 Tablespoon sugar (or other sweetener, optional)
- In a small saucepan, pour the coconut milk and heat until thinned.
- Sprinkle in the cocoa powder or chocolate and whisk to incorporate.
- Sample your brew. If it's sweet enough for your pallette, you're done! Otherwise, add a Tablespoon of sugar.
- Mix together until everything is incorporated and hot.
- Serve warm, this will make 2 mugs of hot cocoa.