Coconut Hot Chocolate

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.

Vietnamese Iced Coffee

It has been unseasonably warm this week and that makes me long for Spring to arrive.  I'm already thinking about all the warm weather recipes I want to share with you.  For example, this Vietnamese Iced Coffee - it's sweet and full of warm spices like cinnamon and cardamom, but it's served over ice which makes it very refreshing.  

Here's what you'll need:  ground cinnamon, whole cloves, ground cardamom, ground coffee, sweetened condensed milk, and grated whole nutmeg (it's like a gazillion times better than ground).

I love fresh nutmeg - the flavor and aroma is so much better than any brand of pre-ground stuff you can find.... and check out what the inside of the nutmeg looks like after it has been grated on a microplane.  So cool.  

And here are the coffee and spices measured out.  Even before steeping, the room smells amazing!  

I like to mix the coffee and spices together.  You don't really need to, but it's quite satisfying - like playing with an aromatic zen sand garden.  I need a little sand rake!

Heat the water until it boils.

Turn off the heat and add the ground coffee and spices.

Stir it will until no sign of dry ingredients remain.

That looks about right.  Now allow the mixture to steep for 10 minutes.

Using a sieve, strain the large solids from the steeped coffee mixture.  I find that's enough straining, but if you want to remove the ground cinnamon, nutmeg, and cardamom, continue with the next step.

Pour the remaining coffee mixture through a coffee filter (I like to use a pour over system).  Because the ground spices are so finely milled, they will clog the coffee filter quickly so this step will take a long time.   

Oh how I wish you could smell this!

We're almost done - can't wait!!! 

Pour sweetened condensed milk (amount below) into a large glass pitcher.  I start with 10 ounces - you can always add more if you want your iced coffee to be sweeter, but you can't take it away so start with less.  

Add the strained coffee mixture and stir to combine.  

Serve over ice and enjoy! 

Items used to make this recipe:

(affiliate links)

• microplane https://amzn.to/43YdXTO

• pour over coffee strainer https://amzn.to/3gE34zr

• sieve https://amzn.to/3r7wlek

• pitcher https://amzn.to/337bX1z

• sweetened condensed milk https://amzn.to/3B5kGOm

• whole nutmeg https://amzn.to/3GuQFIQ

• whole cloves https://amzn.to/34LGSkx

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Vietnamese Iced Coffee

makes 8 cups

Printable Recipe

Ingredients

• 1 cup ground coffee

• 2 tablespoons ground cinnamon

• 1 teaspoon ground cardamom

• 1/2 teaspoon freshly ground nutmeg

• 5 whole cloves

• 8 cups water

• 10 to 14 ounces sweetened condensed milk (start with 10 and add more if you like)

• ice

Directions

1. Combine coffee, cinnamon, cardamom, nutmeg, and cloves in a bowl; set aside.

2. In a 4-quart saucepan, bring water to a boil; remove from heat.

3. Stir coffee and spice mixture into hot water and steep for 10 minutes; strain and discard the coffee grounds.

4. Stir strained coffee and sweetened condensed milk together and serve over ice (add only 10 ounces of sweetened condensed milk to begin, then add more if you like).