Creamy Coconut Hot Chocolate
Serves 4
10 mins prep
5 mins cook
15 mins total
Creamy Coconut Hot Chocolate complete with snowman marshmallows, because...'tis the season!
Snowman Marshmallows
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Stove-Top
1. Add the coconut milk, chocolate chips, cocoa powder, maple syrup, vanilla, and a pinch of salt to a large pot. Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.
2. Once the hot cocoa is steaming, ladle into mugs, dollop with whipped cream, and top with marshmallows, if desired. Drink and enjoy!
Slow Cooker
1. Add the coconut milk, chocolate chips, cocoa powder, maple syrup, vanilla, and a pinch of salt to the bowl of your crockpot. Cover and cook on low for 2 hours, stirring occasionally. Switch to warm until ready to serve, up to 2 more hours.
Snowman Marshmallows
1. Slide 1 marshmallow onto the middle of a pretzel stick. Press another marshmallow onto the bottom end of the pretzel stick. Tie the rosemary sprig around the top portion to the pretzel, then slide another marshmallow onto the pretzel to secure the rosemary. You should have 3 pretzels lined up with a "rosemary scarf". Lay the snowman down flat on a parchment lined baking sheet (see above photos).
2. Spoon the melted chocolate into a small ziplock bag and snip a very small portion of the corner off. Using the chocolate, draw the snowman, eyes, a nose, a smile, and buttons. Dollop a small amount of melted chocolate on top of the snowman's head. Press a meringue cookie into the chocolate. Chill in the fridge until the chocolate is firm, 10 minutes.
3. Use the marshmallows however you please! They keep well in a sealed container for up to a month. If storing longer than a day, skip the rosemary.
