Can’t make up your mind about whether you want hot chocolate with milk chocolate or white chocolate? Try it with both! It’s like getting the best of both worlds. It’s topped with gluten free marshmallows, caramel and toasted coconut.
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As I was writing the post for Eggnog Hot Chocolate, I suddenly remembered another really yummy hot chocolate that I made last winter but never got up on the blog.
It is perfect for you, for the kids, for a holiday celebration (think trimming the Christmas tree) or sitting down with a good book and this yumminess in a cup.
Black and White Hot Chocolate
Yields: 4 servings
4 cups milk (I used Hemp milk)
3 ounces bittersweet chocolate, chopped fine
3 ounces white chocolate chips
1/4 cup brown sugar
Gluten Free Marshmallows, for topping
Caramel sauce, melted for topping
Toasted unsweetened coconut, for topping (See notes)
In a large saucepan, add the milk and half of the dark and white chocolates. Turn onto medium heat and stir constantly. When the chocolate begins to melt, add the remaining chocolate and sugar. Continue stirring with a wire whisk until the chocolate is completely melted.
Place desired amount of caramel sauce (I usually use 1 teaspoon per cup) in microwave safe bowl and microwave for 10 seconds.
Pour the hot chocolate into coffee cup and top with marshmallows. Top with melted caramel and toasted coconut.
Notes: To toast coconut.
Stove Top Method
Place desired amount of coconut flakes in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. If the coconut is sweetened it tends to brown faster so, it will take less time.
Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color. Remember, sweetened flakes will take less time because sugar speeds the toasting process.
Put leftover coconut in an air-tight container. Should keep 2-3 weeks.