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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

Ingredients

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
415kj
247kcal 12%
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

Method

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.
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.
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