BOOZIE COCONUT HOT CHOCOLATE
It’s that time of year Galley Peeps,
as least for those of us above the frost line,
when winds blow,
and snow arrives
and wintery evenings drive us indoors
to share a comforting grog or two with friends.
I tried this next recipe several ways –
with evaporated milk…
both were very nice by the way,
but my taste tester’s fave was made with full fat coconut milk
especially when a wee dram of rum was added,
It’s very rich and creamy with a very subtle coconut flavour,
just a hint of spice,
and that Miso Caramel with a sprinkling of fleur de sel
was the ‘pièce de résistance’!
BOOZIE SPICY COCONUT HOT CHOCOLATE
(‘boozie’ part is optional)
makes 2 generous servings
1 can coconut milk
6 tbsp DIY Cocoa Mix (recipe follows)
a pinch or two of cayenne
whiskey, rum or bourbon (optional)
miso caramel (recipe follows)
fleur de sel (finishing salt flakes)
Gently heat coconut milk, cocoa mix and cayenne
to your preferred steamy temperature.
To each serving mug add 1 to 2 ounces of preferred liquor or not.
Amount will depend on the size of mug and the thirst of your pirate.
Ladle in the steamy cocoa.
Top with whipped cream.
Drizzle on the Miso Caramel
and finish with a sprinkling of fleur de sel.
Now grab your mug,
and put your feet up.
MISO CARAMEL SAUCE
3/4 cup white sugar
1/4 cup water
1/2 cup heavy cream
2 tbsp miso
In heavy saucepan bring sugar and water to a boil.
Make sure the size of the pan is at least 2/3 bigger than the amount of water/sugar.
When adding the cream it will really bubble up.
Let the sugar and water mixture boil without stirring
until it becomes a rich amber colour, about 5-10 minutes.
Remove from heat and whisk in cream.
When thoroughly mixed whisk in miso.
When cooled, decant to a container
and refrigerate until ready to use.
This is amazing drizzled on just about anything,
Captain drizzled it over a couple of slices of Boston Brown Bread
(recipe for bread here)
…and I double dare you not to eat it straight out of the container.
thanks Food 52 for the inspiration
what you will need
1/3 cup cocoa powder
1/3 cup sugar
3 tbsp powdered milk
a pinch of sea salt
Mix all together and store in an airtight container.
About 3 tbsp of mix in 1 cup milk per serving.
Make a bunch.
It’s great to have ready for an ‘après anything’ occasion.
That’s it for now.
Be back very soon…