Boozy Hawaiian Mocha Coconut Hot Chocolate
Ingredients
-
4 ozGood Quality Chocolate Bar (dark 65-75%, or milk), Roughly Chopped
-
4 TbspBrown Sugar (can add more if a sweeter drink is desired)
-
12 ozCoconut Milk Beverage (carton, not can)
-
6 ozFreshly Brewed Hot Coffee
-
3 ozKōloa Coffee Rum
-
1 ozKōloa Coconut Rum (.5 ounce per drink)
Yield: Batch cocktail.
Garnish: Whipped cream, lightly toasted coconut shavings, finely chopped macadamia nuts and chocolate shavings.
Instructions: Combine all ingredients in a saucepan over low heat. Stir until chocolate bar is melted and no solid pieces remain. Pour desired amount of cocktail in a glass or ceramic mug and top with whip cream, toasted coconut flakes and dark chocolate shavings.
Tricks of the Trade: How to Roast Coconut Flakes
Preheat oven to 325°F.
Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5-10 minutes.
After a few minutes, stir the coconut to help ensure even color.
