Coconut Hot Chocolate

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Alright, I have to admit, it is very possible that I am having too much fun with this hot chocolate series. The recipes are all so simple, and the result is I am required to drink a cup of hot chocolate every day. What’s not to love?!

As I started researching hot chocolate recipes last night, I was overwhelmed by the immense flavor options possible.  I had a moment of weakness where I thought I may never end this series, but decided that you all may not appreciate the lack of variety.  Thus, I will stop with a total of five hot chocolate posts for this series, but I promise- you’re going to want to see all of them!

I decided to pick this recipe, because I find the combination of coconut and hot chocolate to be extremely refreshing. Hopefully you enjoy it as much as I did, and as always, have fun tweaking it to your preference!

Love, A Rented Kitchen

‘Tis the Season’- Hot Chocolate Series Review:

Day One: Pumpkin Hot Chocolate

Day Two: Ginger Hot Chocolate

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Ingredients:

  • 2 Tablespoons unsweetened cocoa powder
  • 1 15-ounce can coconut milk
  • ¼ cup dark brown sugar
  • Pinch kosher salt
  • 1 ounce bittersweet chocolate, chopped
  • 1 teaspoon vanilla extract

Directions:

  1. Bring 1/3 cup of water to a boil (I suggest using a tea pot).
  2. Whisk the cocoa into the water and set aside.
  3. In a medium saucepan, combine the coconut milk, brown sugar and salt. Heat on medium-low, allowing for the milk to simmer, stirring until the sugar is dissolved.
  4. Whisk in the cocoa and vanilla until smooth.
  5. Top with whipped cream, toasted coconut, or marshmallows!

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Notes and Tips!:

Caramel Delight Chocolate Covered Pretzels

Chocolate covered pretzels and Girl Scout cookies.  I’m pretty sure these are the world’s Achilles’ heel.  I mean seriously, have you ever heard someone say, “no, I don’t really want a thin mint,” or “actually, I’m just not a chocolate-covered pretzel person?”

I’ll answer for you- you haven’t. Ever.

For that reason, and because I’m a chocolate addict, when I stumbled upon this recipe I knew I had to make it immediately.  These long crispy pretzels are dipped in a layer of caramel, covered with a layer of milk chocolate, and sprinkled with toasted coconut. Aka they taste like Caramel Delight Girl Scout cookies! What more could you ever want?! Give these a try. Make them for the holidays, for your friends, for yourself….

You’re going to love them.

Ingredients

  • 1 10oz. package Pretzel Rods
  • 14 oz. package Caramel Candies (suck as Kraft Caramels), unwrapped
  • 2 tablespoons Water
  • 1 package semi-sweet chocolate chips
  • 2 cups shredded coconut, toasted

Directions:

  1. Line 2 large baking sheets with a layer of aluminum foil
  2. Preheat the oven to 350 degrees.
  3. Spread a thin layer of coconut on a baking sheet and toast for no more than 5 minutes. The coconut can burn quickly, so pay close attention to it.
  4. Place the caramels in a medium size, microwave safe bowl, with the 2 Tablespoons of water.
  5. Microwave the caramels until smooth and melted in thirty-second intervals, stir slightly in between each.
  6. Melt the chocolate chips as desired. Candy chocolate can be melted in the microwave at 30-second intervals. However, I often prefer to melt the chocolate chips with a tablespoon or two of milk in a small sauce pot over medium low heat, stirring constantly. Remove to chocolate from the heat once the chips are melted, but continue stirring frequently.
  7. Assemble the pretzels one at a time.  Start by dunking the pretzel in the melted caramel, using a spoon to move the caramel up the sides until there is 1 inch- 1.5 inches of pretzel uncovered.
  8. Let excess caramel drip off, then immediately dunk the pretzel in the melted chocolate.
  9. Twist the pretzel some to allow excess chocolate to fall off.
  10. Sprinkle the pretzel rod with toasted coconut and place on the foil-lined baking sheet.
  11. Refrigerate the pretzels for 10 minutes to allow them to set.
  12. Enjoy!

Notes

  • Yield: 20-25 Pretzel Rods.
  • The original source for this recipe suggests putting the caramel and chocolate in tall glasses to dip them in instead of bowls. Use whatever you have! I found that a bowl and a spoon worked just as well for coating the pretzels.
  • Source: Leslie Green from The Hungry Housewife
  • If you like this recipe, try these delicious No-Bake Energy Bites or my favorite Double Chocolate Chip Brownie!