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.
- 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
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.