hot choc-colada

How To Make hot choc-colada

• 1

  For the Toasted Coconut: Preheat oven to 225 degrees. Pour bag of sweetened coconut flakes onto large baking sheet. Bake for 60-90 minutes, turning every 15 minutes until brown and toasted! Store in ziploc bag with all the air pressed out.
• 2

  For the Spiked Whipped Cream: In a cold mixing bowl, whip heavy cream on medium-high until soft peaks form. Beat in sugar and rum until fully incorporated. Refrigerate until ready to serve.
• 3

  For the Hot Chocolate: In a large pot over medium heat, whisk together the coconut milk, condensed milk, cocoa powder, salt and pineapple juice. Do not boil. Reduce heat to simmer and add rum and water and continue heating until desired temperature.
• 4

  To Serve: Place honey in small saucer. Put toasted coconut in a small bowl. Dip rims of glass into honey, letting the excess drip off. Immediately press rim into toasted coconut, coating rim completely. Pour hot chocolate into glass, about 1 inch from rim, depending on style of glassware. Pipe whipped cream onto each glass and sprinkle with excess toasted coconut. Serve hot! ENJOY!
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