• 27 Ratings

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.



Ingredient Checklist


Instructions Checklist
  • Warm milk, coconut milk, andcream in a medium saucepanover 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.

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.


27 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 2