Monday, 9 December 2013

Creamy Coconut Hot Chocolate and Salted Caramel Drizzle

If you can't indulge over the festive season, just when the hell can you do it?

If I had my way, every day of advent would be celebrated with a mug (preferably vat-sized) of this Creamy Coconut Hot Chocolate, which I've been serving with a Salted Caramel Drizzle. Chocolatey, sweet and creamy, this is sheer indulgence and delight.

coconut milk hot chocolate

It's pretty much a chocolate hug in a mug.

Although I hate powdered hot chocolate, I'm a HUGE fan of this. You see, it's easy (and far more tasty) to make your own version at home. And, really, why should you settle for anything less than the best?

Sam x

P.S I tend to make up a batch of this salted caramel and leave the leftovers in the fridge so I can whip this up at the last minute. It will keep for a week or so.


Salted caramel hot chocolate


For the chocolate:
1 cup full-fat milk
1 can coconut milk
2 tbsps cocoa 
3 tbsps brown sugar
100g dark chocolate, broken into chunks
1 tsp vanilla extract
Pinch sea salt
Toasted marshmallows, to decorate (optional)

For the salted caramel:
(Taken from Nigella Lawson's site)
75 grams best-quality unsalted butter
50 grams soft light brown sugar
50 grams caster sugar
50 grams golden syrup
125 ml double cream
1 teaspoon sea salt


1) Start by preparing your salted caramel by melting the butter, sugars and syrup and simmering for three minutes, stirring occasionally to stop it catching. Add cream and half of the sea salt and stir again, adding more salt to taste. Cook for another minute, then pour into a jug and set aside for the hot chocolate.

2) To make the hot chocolate, pour the milk and coconut milk into a saucepan and bring to a simmer. Stir in the cocoa, sugar, chocolate, vanilla and salt, then cook, whisking until chocolate melts and the mixture is smooth and thick.

3) Pour the chocolate into mugs, then top with toasted marshmallows and drizzle over the salted caramel. Sit back and enjoy!