Lifestyle
Toasted coconut and rum white hot chocolate
This winter cocktail brings together the creamy richness of coconut milk, the sweet decadence of white chocolate, and the bold warmth of rum.
There’s nothing quite as comforting as a rich, creamy hot chocolate. But what if you could take this winter favourite and give it an adult twist? The toasted coconut and rum white hot chocolate combines the decadence of white hot chocolate made with coconut milk, the aromatic crunch of toasted coconut, and a splash of rum for an extra warming touch.
Ingredients
- 200g high-quality white chocolate (chopped into small pieces)
- 500ml coconut milk
- 50g shredded coconut, toasted
- 60ml rum, preferably a spiced or coconut-flavoured variety
- 1 tsp pure vanilla extract
- 2 tbsp condensed milk
- Coconut flakes (for garnish)
- Pinch of salt
Method
- Preheat your oven to 180°C. Spread the shredded coconut evenly on a baking sheet. Toast in the oven for about 5-7 minutes, stirring occasionally, until the coconut is golden brown. Be careful not to let it burn. Once toasted, set it aside to cool.
- In a medium saucepan, heat the coconut milk over medium heat until it begins to simmer. Stir occasionally to prevent it from sticking to the bottom of the pan.
- Reduce the heat to low and add the chopped white chocolate to the saucepan. Stir continuously until the chocolate is fully melted and the mixture is smooth.
- Stir in the sweetened condensed milk and vanilla extract.
- Remove the saucepan from the heat and stir in the rum.
- Stir in a pinch of salt to balance the sweetness.
- Pour the hot chocolate into mugs. Top with toasted coconut flakes.
Top tip: Substitute white chocolate with dark chocolate for a richer, less sweet version of this drink.
