My mother loves coconut. Coconut anything. There is no way I could do Twelve Days of Cocoa and not include coconut in some form. There is a large coffee chain that had a mocha coconut frozen beverage during the summer and she quickly became addicted. I mean, um, she rather enjoyed them. In moderation.
So this one is for you, Mom. (Yes, I will make this on Christmas Day at your house.)
This cocoa recipe does sort of cheat in that it requires coconut extract instead of fresh coconut. I have found that adding the coconut extract into the ganache while cooling infuses the flavor without overpowering the beverage.
Kitchen Tip: When toasting the shredding coconut keep an eye on it. Unless, of course, you prefer burnt coconut hot cocoa.
Toasted Coconut Hot Cocoa
1 1/2 Tablespoons Coconut Ganache
1 Cup Milk
1 Tablespoon Shredded Coconut (can be found in the baking aisle of your supermarket)
-Mix together ganache and milk until well combined
-Place coconut on baking sheet and toast in 350 degree oven until lightly browned (keep an eye on this as it only takes a few minutes)
-Serve hot in your favorite mug
-Top with toasted coconut
1/2 Cup Heavy Cream, hot
3 Ounces Chocolate, chopped
1/8 Teaspoon Coconut Extract
-Pour hot cream over chocolate
-Gently stir to melt chocolate and mix well
-Add coconut extract just before chocolate is completely melted
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