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.
Martha Stewart Living, February 2011
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Makes 3 1/2 cups
- 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.
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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