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Coconut hot chocolate with cinnamon and spiced rum recipe

Coconut hot chocolate with cinnamon and spiced rum recipe

8 ratings

Curl up on the sofa with a cup of boozy coconut hot chocolate with this easy recipe. Using coconut milk, whipped coconut cream, warming cinnamon and spiced rum, it's the perfect autumnal drink. See method

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 247 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 400g tin coconut milk, chilled for at least 24 hours (optional)
  • 100g dark chocolate
  • 4 tsp cocoa powder
  • 800ml unsweetened coconut milk drink
  • 100ml spiced rum
  • ½ tbsp desiccated coconut
  • 1 tsp ground cinnamon

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    8g 39%
  • Sugars

    17g 19%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 19.5g Protein 2.3g Fibre 1.3g


  1. If using, scoop the set cream off the top of your chilled coconut milk and place in a bowl. Whisk on high for 2-4 mins until stiff. Set aside in the fridge.
  2. Place the chocolate and cocoa powder in a heatproof bowl. Pour the coconut milk drink into a saucepan and place over a medium heat until boiling point. Remove from the heat and pour over the chocolate, whisking until combined. Stir in the rum.
  3. Divide the hot chocolate mixture between 4 cups and top with a dollop of whipped coconut cream (if using) and a sprinkling of desiccated coconut and cinnamon.

Tip: If you have any leftover coconut milk in the tin, pour into ice cube trays and freeze for adding to curries and soups.

See more Drinks recipes


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