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Coconut Ginger Hot Chocolate

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Makes 4 Servings

Ingredients

Scale

    • 2 Tbsp. cocoa powder – I prefer extra brute or another high quality cocoa powder

    • ⅓ c. boiling water

    • 1 oz. 70% Chocolove XOXO Chocolate or other high quality bittersweet chocolate – chopped roughly into ¼ c.

    • 1 15 oz. coconut milk

    • 3 Tbsp. brown sugar

    • 1 tsp. molasses *See note

    • 1 inch knob of fresh ginger – peeled and thinly sliced

    • ⅛ tsp. cinnamon

    • Pinch of freshly ground black pepper

    • Pinch of salt

    • 1 tsp vanilla extract

*Note: You can add 4 Tbsp. of dark brown sugar if you prefer to not use molasses.

Instructions

  1. Chop chocolate into small pieces. This will allow the chocolate to easily melt into the hot chocolate when incorporated.
  2. Pour ⅓ c. of boiling water into a glass measuring cup. Add 2 Tbsp of cocoa powder into boiling water and whisk until smooth.
  3. Add chopped chocolate to hot water and cocoa powder. Whisk until smooth.
  4. Pour coconut milk, sliced ginger, brown sugar, molasses, cinnamon, and a pinch of salt and freshly ground black pepper into a medium saucepan. Heat over medium, stirring gently until it reaches a simmer and becomes smooth.
  5. Add hot water, cocoa, and chocolate to the coconut milk mixture. Turn heat to low and continue to whisk for a minute or two. Add vanilla at the end. 
  6. Ladle into serving mugs. Strain as you pour to ensure ginger slivers do not get into the mug if preferred. 

Find it online: https://www.weaversorchard.com/coconut-ginger-hot-chocolate/