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
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Ingredients
Directions
Cook's Notes
Look for good white chocolate made with pure cocoa butter (rather than vegetable fat), milk, sugar, and a touch of vanilla.
Cook's Notes
Hot cocoa can be refrigerated for up to 1 week. Rewarm in a heatproof bowl set over a pan of simmering water.