By Kelsey Banfield
There have been loads of great new cookbooks on the market this year and one of my favorites is the well known New York Times food columnist Melissa Clark’s In the Kitchen with A Good Appetite. In this book Melissa preceeds each delectable recipe with an essay about how and why she developed it. Her Coconut Hot Chocolate was developed for her lactose intolerant husband. When faced with the challenge of recreating a dairy-free version of her favorite winter drink she substituted coconut milk for regular milk and, voila, a new recipe was born! Although everyone in my house drinks dairy we completely adored this coconut-chocolate beverage. In fact, my daughter pointed out it tasted a lot like the cookie she had the other day, a chocolate dipped coconut macaroon. If you need to serving dairy-free beverages this holiday season look no further, this will be the hit of your household for the entire season.
Some more interesting posts:
White Hot Chocolate with Toasted Marshmallows
Mexican Hot Chocolate Truffles
Chocolate Peanut Butter Bliss Shake
Dairy-Free Coconut Hot Chocolate
adapted from In the Kitchen with A Good Appetite by Melissa Clark
Ingredients
- 2 tablespoons unsweetened cocoa powder
- 15 ounces (1 can) coconut milk
- 1/4 cup dark brown sugar
- 1 ounce bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
Directions
1. Bring 1/3 cup of water to a boil and pour it into a mug or small bowl. Whisk in the cocoa powder until totally dissolved and set aside.
2. In a small saucepan bring the coconut milk, brown sugar and salt to a low simmer until completely dissolved. Then whisk in the cocoa and chopped chocolate until completely dissolved. Stir in the vanilla and serve hot.
Food , Recipes
