Coconut Hot Chocolate

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<p>Nothing takes the chill out of a snowy day like a steaming glass of this Coconut Hot Chocolate. Creamy, rich GOYA® <a title="Coconut Milk" href="https://goya.com/en/products/coconut-milk-goya" data-id="7958">Coconut Milk</a> is sweetened with brown sugar and gently heated with two doses of chocolate: cocoa powder, which builds a chocolaty foundation, and then chopped bittersweet chocolate, which imparts a decadent, silky texture.</p>

Total Time

20m

Prep Time:10m

Yields:6 Servings

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Ingredients

2 cans
(13.5 oz. each)

¾ cup

finely chopped Brown Sugar Cane from 1 package (8 oz.) GOYA® Brown Sugar Cane – Piloncillo, or ¾ cup packed brown sugar

⅛ tsp.

<p><span>salt</span></p>

2 tbsp.

<p><span>unsweetened cocoa powder</span></p>

1 oz.

<p><span>bittersweet chocolate, finely chopped (about ¼ cup)</span></p>

½ tsp.

<p><span>vanilla extract</span></p>

<p><span>Whipped cream (optional)</span></p>

<p><span>Sweetened flaked coconut (optional)</span></p>

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Directions

Kitchen View

Step 1

<p>Add coconut milk, brown sugar cane and salt to medium saucepan over medium heat. Whisk until sugar dissolves and milk comes to simmer, about 5 minutes.</p>

Step 2

<p>Reduce heat to medium low. Whisk in cocoa powder and bittersweet chocolate. Cook, whisking constantly, until cocoa powder and chocolate dissolve and mixture is smooth and thick, about 5 minutes more. Whisk in vanilla extract.</p>

Step 3

<p>Divide hot chocolate evenly among serving mugs. Top with whipped cream and shredded coconut, if desired.</p>

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