I was supposed to have lemon cookies here for you guys today, but the excitement over the only winter Mumbai ever sees demanded hot chocolate instead. If like me, you’re celebrating the reduced fan speeds and miraculously cold water gushing out of the tap, grab a mug and raise a toast.
This dark, rich, steaming hot beauty is basically melted Lindt cooking chocolate, a wee bit of sugar, a wee bit of water aaaaand coconut milk. Your basic hot chocolate is suddenly lifted up to a whole new, very unique flavour level. By all means, use regular milk if coconut isn’t your thing, but the dominant flavour here is still chocolate.
It takes all of 5 mins to make and can be refrigerated and reheated as needed though I would try and get through the lot on the same day its made. That’s not a very difficult thing to do, I assume. The recipe makes two small, but decadent servings and you should definitely top each mug with coconut whipped cream if you’re making a larger serving. I just used the slightly thicker part of my chilled coconut milk packet for a garnish, but for a crowd, it’s worth the effort to sit and whip an entire pack into creamy, dairy-free, whipped cream.
This is not a vegan recipe because the chocolate I used isn’t completely dairy-free, but if you want to, and can use a certified vegan chocolate, win win! Spice it up with cinnamon or chili or nutmeg or whatever it is that floats your winter boat. It’s hot chocolate weather!
- 100 gms dark cooking chocolate, chopped small and at room temperature (I used 70%)
- ½ cup coconut milk
- ⅓ cup water
- 2 tsps caster sugar
- In a small but deep saucepan, combine the chocolate and coconut milk on low heat. Stir until the chocolate has melted.
- Add the water and bring to a boil, then stir in the sugar till combined.
- Serve hot with a thick dollop of chilled coconut milk, or coconut whipped cream linked in the post above. Happy winters!
*The sugar I felt was needed to cut through the bitterness of the dark chocolate but again, this is up to you.