After seeing last week’s Dark and Stormy Hot Chocolate from GK, SLC compadre Steve S. fired this version in, insisting it was even better than the D&S version.
As a native Alaskan his vision of the tropics might be one seen through rose-colored glasses, though we think he’s on to something here.
Testing in three, two, one…
2 ounces semisweet chocolate
3 cups coconut milk (or half whole milk)
1 cup water
1/2 cup cocoa powder
1/4 cup sugar
1 tsp vanilla
1/4 tsp salt
1/2 cup coconut rum
Melt the chocolate in a largish saucepan over medium heat.
Once melted, add everything else except the rum, bump the heat up to medium high and whisk constantly until your concoction is smooth and just beginning to bubble round the edges.
Remove from the heat, stir in the rum and quickly pour into 4 preheated mugs to savor.
Enjoy.
