A few weeks ago we were enjoying unseasonably warm temperatures here in Virginia, but this week we've been suffering through unseasonably cold temperatures.  The perfect kind of weather to enjoy a steamy cup of creamy hot chocolate, but not just any hot chocolate, a thick, rich, completely indulgent mug made with creamy coconut milk. 

Coconut Hot Chocolate

Makes 2 servings

Printable Recipe

Ingredients

• 14 ounce can coconut milk

• 2 1/2 ounces chopped semisweet chocolate (in the 60-70% range)

Directions

1. Pour entire contents of canned coconut milk into a 2-cup glass measure (don't be alarmed if your can contains clear liquid as well as a creamy white solidified layer).

2. Microwave for several 30-second bursts, stirring between each, until hot and completely liquified.

3. Add chopped chocolate and allow to soften for several minutes to soften before whisking to combine completely (if any chocolate chunks remain unmelted, gently heat a bit more and whisk again).

4. Pour into mugs and enjoy

I served my hot chocolate with these, my favorite imported Amaretti cookies.  They're so addictive - I can't stay away!

Coconut macaroons would have been lovely as well.  You can find my recipe here.