Coconut hot chocolate with cinnamon and spiced rum recipe
Curl up on the sofa with a cup of boozy coconut hot chocolate with this easy recipe. Using coconut milk, whipped coconut cream, warming cinnamon and spiced rum, it's the perfect autumnal drink.
See method- Serves 4
- 10 mins to prepare and 5 mins to cook
- 247 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 400g tin coconut milk, chilled for at least 24 hours (optional)
- 100g dark chocolate
- 4 tsp cocoa powder
- 800ml unsweetened coconut milk drink
- 100ml spiced rum
- ½ tbsp desiccated coconut
- 1 tsp ground cinnamon
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Shop ingredientsEach serving contains
- Energy
- 415kJ 247.0kcal
- Fat
- 11g
- Saturates
- 8g
- Salt
- 0.2g
- Sugars
- 17g
of the Reference intake
Carbohydrate 19.5gProtein 2.3gFibre 1.3g
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- If using, scoop the set cream off the top of your chilled coconut milk and place in a bowl. Whisk on high for 2-4 mins until stiff. Set aside in the fridge.
- Place the chocolate and cocoa powder in a heatproof bowl. Pour the coconut milk drink into a saucepan and place over a medium heat until boiling point. Remove from the heat and pour over the chocolate, whisking until combined. Stir in the rum.
- Divide the hot chocolate mixture between 4 cups and top with a dollop of whipped coconut cream (if using) and a sprinkling of desiccated coconut and cinnamon.
- Tip: If you have any leftover coconut milk in the tin, pour into ice cube trays and freeze for adding to curries and soups.
- See more Drinks recipes
