I originally intended to post this recipe around Valentine’s Day, but obviously that didn’t happen. Then I thought of saving it until next year, but I’m too impatient. Luckily the temperature has still been dipping into the low 40s in the evenings, therefore I deem hot chocolate still “in season.” I found this recipe in an article in the Food & Wine section of our local newspaper, in which a woman shared the story of her husband’s request for hot chocolate on Valentine’s Day. Since he couldn’t have dairy, soy milk, rice milk or even nut-milk, this proved to be a challenge for her! After several attempts at various recipes, this hot chocolate was born: rich and creamy with a nice bitterness from the cocoa. Served with some raspberries on the side, you have a decadent dessert for both you and the lactose-free friend/relative/sweetie/person in your life.
Coconut Hot Chocolate for Two:
2 TBS. unsweetened cocoa powder
1 15-ounce can coconut milk
1/4 cup dark brown sugar
Pinch of kosher salt
1 ounce bittersweet chocolate, chopped (about 1/4 cup)
1 tsp. vanilla extract
- Bring 1/3 cup of water to a boil in a small saucepan. Whisk in the cocoa. Set aside.
- In a saucepan, combine the coconut milk, brown sugar, and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes.
- Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.
- Pour into two mugs.
- For an (optional) dairy-free topping: Beat 1 egg white with an electric mixer on medium speed until foamy, about 1 minute. Add 3 TBS. of sugar (one tablespoon at a time) while the mixer is running. Continue to beat until egg white forms soft peaks and is shiny, about 5 minutes. Dollop onto mugs of hot chocolate.