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White-Chocolate Hot Cocoa with Coconut and Rum

Creamy white chocolate steps in for the usual chocolate in this variation of hot cocoa. Coconut milk adds a tropical touch, and rum gives the drink an extra shot of warmth.

  • Prep:
  • Total Time:
  • Servings: 2
  • Yield: Makes 3 1/2 cups

Source: Martha Stewart Living, February 2011


  • 1 cup whole milk
  • 1 cup unsweetened coconut milk
  • 1 cup heavy cream
  • 5 ounces white chocolate, chopped (about 1 cup)
  • 1 tablespoon rum


  1. Warm milk, coconut milk, and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 5 minutes. Whisk in rum.

Cook's Notes

Look for good white chocolate made with pure cocoa butter (rather than vegetable fat), milk, sugar, and a touch of vanilla.

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