Coconut hot chocolate

This frothy, coconut-laced brew is perfect for when you cosy and decadent drink, but something a bit different to your regular hot chocolate.

Coconut hot chocolate Credit: The Chocolate Queen

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 250 ml full cream milk
• 250 ml coconut milk
• 50 ml fresh cream
• 50 g desiccated coconut
• 200 g good-quality milk chocolate, roughly chopped

Infusion time: 30 minutes

Instructions

1. Bring the milk, coconut milk and cream to a boil in a saucepan. Add in the desiccated coconut and mix together. Remove from the heat and cover for 30 minutes to allow the mixture to infuse.

2. Place the chopped chocolate in a bowl. Reheat the chocolate-coconut mixture and strain over the milk chocolate. Emulsify with a stick blender and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.