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Nothing takes the chill out of a snowy day like a steaming glass of this Coconut Hot Chocolate. Creamy, rich GOYA® Coconut Milk is sweetened with brown sugar and gently heated with two doses of chocolate: cocoa powder, which builds a chocolaty foundation, and then chopped bittersweet chocolate, which imparts a decadent, silky texture.
2 cans (13.5 oz. each)
GOYA® Coconut Milk
finely chopped Brown Sugar Cane from 1 package (8 oz.) GOYA® Brown Sugar Cane (Panela/Piloncilo) or ¾ cup packed brown sugar
unsweetened cocoa powder
bittersweet chocolate, finely chopped (about ¼ cup)
Whipped cream (optional)
Sweetened flaked coconut (optional)
Add coconut milk, brown sugar cane and salt to medium saucepan over medium heat. Whisk until sugar dissolves and milk comes to simmer, about 5 minutes.
Reduce heat to medium low. Whisk in cocoa powder and bittersweet chocolate. Cook, whisking constantly, until cocoa powder and chocolate dissolve and mixture is smooth and thick, about 5 minutes more. Whisk in vanilla extract.
Divide hot chocolate evenly among serving mugs. Top with whipped cream and shredded coconut, if desired.
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