Boozy Hawaiian Mocha Coconut Hot Chocolate
Rich hot chocolate with Koloa Kaua’i Coffee Rum
Ingredients
- 4 ounces good quality chocolate bar dark 65-75%, or milk roughly chopped
- 4 tablespoon 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 ½ 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!
Video
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.