This was too rich for us to drink it all right away, so I refrigerated the rest and warmed it up the next day, and it was just as good. Oh, also, some cocoa powder lumps never really incorporated fully (even with severe whisking!), so I set a small strainer over the mugs as I was pouring it out. This caught all of the lumps.
Coconut Tres Leches Hot Chocolate
adapted from Mel's Kitchen Cafe
Makes 4, 1-cup servings
2 cups milk (anything from fat-free to whole milk)
1 (14-ounce) can unsweetened coconut milk, light or regular
2/3 cup sweetened condensed milk (about 1/2 of a 14-ounce can)
3 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
1. In a medium saucepan, combine the regular milk, coconut milk and sweetened condensed milk, whisking well to combine. Bring the mixture to a low simmer over medium-low heat, stirring constantly so the mixture doesn’t scorch on the bottom of the pan. Once simmering, whisk in the cocoa powder until the mixture is smooth.
2. Remove the pan from the heat and stir in the vanilla. Serve.
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