Boozy Hawaiian Mocha Coconut Hot Chocolate

Ingredients

  • 4 ounces good quality chocolate bar ( dark 65-75%, or milk) roughly chopped
  • 4 Tbsp brown sugar ( can add more if a sweeter drink is desired)
  • 12 ounces coconut milk beverage ( carton not can)
  • 6 ounces freshly brewed hot coffee
  • 3 ounces Koloa Coffee Rum
  • Optional : 1 ounce of Koloa Coconut Rum (1/2 ounce per drink)

Toppings

  • Whipped cream
  • Lightly toasted coconut shavings
  • Finely chopped macadamia nuts
  • Chocolate shavings

Instructions

  • Combine the chopped chocolate, brown sugar and coconut milk in a small saucepan over medium heat, whisking constantly until the chocolate is completely melted and the mixture is smooth.
  • Pour one and a half ounces ( shot glass/jigger size) of the Koloa Coffee Rum into a large ceramic or glass cup or mug then top with 3 ounces of hot coffee. Stir then top with half of the coconut milk mixture stirring well to combine. Repeat with other mug/cup.
  • Quickly top with a generous amount of whipped cream, a sprinkle of toasted coconut, chopped mac nuts and chocolate shavings. Sip and enjoy!

Instructions

by

Recipe Notes

To make the drink with more of a coconut kick add in the optional Koloa Coconut Rum.

You can make this recipe with chocolate chips it will have a slightly different flavor and the chocolate chips take a little longer to melt than the chopped chocolate. I also find that melted chocolate chips aren’t as smooth as chopped

To make this non-alcoholic just omit the rums.

You can use any milk you like for this, I prefer using coconut milk from a carton. I use unsweetened but if you would like your drink to be a little sweeter use sweetened.

I like my hot chocolate to be a little on the less sweet side so I go with a darker chocolate around 65-75%, if you prefer sweeter go with a milk chocolate.

You can use either store-bought whipped cream or homemade. I find that store bought whipped cream tends to melt a lot faster than homemade.

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