Rating: 3.85 stars
27 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 2
  • 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.

Martha Stewart Living, February 2011

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
2
Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

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Reviews

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