This deliciously creamy hot chocolate recipe has a secret! When you chill it in the fridge overnight, it turns into pudding! Just note that temperature control and stirring are the secret to getting this right.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Dessert, Drinks
Author: Tiffany McCauley
215 oz.cans light coconut milk
1cup100% pur cocoa baking chocolate(unsweetened)
½tsp.pure vanilla extract(I used bourbon vanilla)
1dashground cinnamon(sprinkled over the top for serving)
Pour the coconut milk into a pot and turn the heat on medium-low.
Add in the chocolate and begin stirring. It will melt relatively quickly, but you must stir constantly to avoid it burning on the bottom of your pot.
The more the chocolate melts, the more you can raise the heat. But be sure you NEVER turn the heat up all the way. You don't want to cook this on high. Medium high should be the highest you go. This should simmer rather than boil.
When everything is melted and nicely combined, quickly stir in your vanilla extract and remove from heat.
Add honey to taste (the above measurement was what tasted good to me. But you can adjust).
Pour into cups and sprinkle with cinnamon if desired.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.