Hawaiian Hot Chocolate

Hawaiian Hot Chocolate

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"I created this drink from the memories of a trip to Hawaii, where I met my (now) husband. Surprisingly, it does get chilly in Hawaii, especially at night and in cold, rainy regions. This is a different take on the usual cold and frozen Hawaiian libations."

Ingredients 15 m {{adjustedServings}} servings 445 cals

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Nutrition

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  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Whisk half-and-half, milk, sugar, and cocoa powder in a saucepan over medium-high heat until cocoa and sugar dissolve. Remove from heat when mixture begins to steam, 5 to 10 minutes.
  2. Whisk vanilla extract, coconut extract, and salt into cocoa mixture. Pour into glasses and top each with whipped cream and toasted coconut.
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Footnotes

  • Cook's Notes:
  • Can substitute coconut emulsion for coconut extract. Coconut emulsion pairs well with cocoa better than coconut extracts that I have tried. Likely due to less alcohol in the emulsion. The emulsion I use has a strong flavor, and recipes may need to be adjusted based on flavor and your preference.
  • Add 1 to 2 tablespoons coconut rum to each mug before serving to make an adult version of this hot chocolate.
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Reviews 1

  1. 2 Ratings

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lutzflcat
1/6/2014

This is tasty, but wickedly rich and sweet, as well. For my taste, I will probably replace some of the half-and-half a bit with the milk, as well as reducing the sugar a little. There is a bit of an aftertaste that I can't quite put my finger on. The coconut extract is a quite nice addition to this drink and sets it apart from other hot chocolates.