Spiked Coconut Hot Chocolate

Image: 16 ounce glass mug filled with a brown liquid topped with white cream.

Description: Nothing hits the spot quite like a cup of hot chocolate on a cold day and this alcoholic version is sure to please!

Yield: Recipe makes 1 drink

Ingredients:

• 8 ounces Coconut milk (or preferred non-dairy milk)

• 2 ounces RumChata Coconut Cream liqueur

• 2 ounces Chocolate liqueur

• 2 tablespoons Jumbo Milk Chocolate chips (or preferred chocolate)

• 2 tablespoons unsweetened cocoa powder

• 1 teaspoon non-alcoholic vanilla flavoring

• 1 teaspoon cornstarch + 1 teaspoon milk, for thickening

Toppings:

• 2 tablespoons Coconut whipped cream (or preferred whipped cream)

• marshmallows, for topping (optional)

• 1/2 tsp ground cinnamon

• Pinch of Nutmeg

Directions:

To a pot on low heat, add the milk, chocolate, vanilla, and cook on low for approximately 5 minutes, stirring constantly, until the milk is warmed through, and the chocolate chips are completely melted.

Then, add the spices and quickly whisk together. Next, mix the cornstarch and water together in a separate shallow dish to create a cornstarch slurry, then stir this mixture into the warming chocolate mixture.

Continue simmering and stirring occasionally for 5 minutes. The drink should thicken up enough to just barely coat the back of a spoon, like a really loose gravy.

While the contents of the pot are warming, add the coconut liqueur and chocolate liqueur to your mug and set aside.

In a small plastic ziplock bag, add the whipped cream to one corner of the bag. Twist the bag closed, forcing the cream into the corner. Cut the end of the corner off of the bag. Set aside.

Using a soaked wooden skewer, add several marshmallows to the skewer. Using a lighter, quickly toast the marshmallows, browning on all sides and being careful to blow out the marshmallows if they should start catching fire. For best results, hold the lighter 1-2 inches away from the marshmallow surface and move/rotate as soon as you see the sugar in the marshmallows start to bubble up and brown. You are just looking for a light toast here, not burnt!

Add the contents of the pot into the mug and give a quick stir. Pipe the whipped cream in a dome in the middle of the cup, leaving room for the marshmallows around the whipped cream. Add the marshmallows. ENJOY!!!