Boozy Hawaiian Mocha Coconut Hot Chocolate

Boozy Hawaiian Mocha Coconut Hot Chocolate
  • 4 oz
    Good Quality Chocolate Bar (dark 65-75%, or milk), Roughly Chopped
  • 4 Tbsp
    Brown Sugar (can add more if a sweeter drink is desired)
  • 12 oz
    Coconut Milk Beverage (carton, not can)
  • 6 oz
    Freshly Brewed Hot Coffee
  • 3 oz
    Kōloa Coffee Rum
  • 1 oz
    Kōloa 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.

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