Coconut Hot Chocolate

We don’t have a lot of family traditions, but I’m trying to hold on to some that we had when I was a kid as well as creating new ones with my boys. When I was a kid my mom would load me and my brother in to the car around Christmas to drive around the nearby neighborhoods to enjoy all the Christmas light displays. Now with my boys on Christmas Eve each year we wait for Santa & his Elves drop of the boys Christmas pj’s on the front doorstep. They get dressed and we load in to the car with a cup of hot chocolate, and drive through the best lit neighborhoods to oooh & ahhh over our favorite light displays. This year I’m mixing up our plain hot chocolate recipe and doing something extra special, Coconut Hot Chocolate!

Ingredients:

– 2 Cups 2% Milk
– 1 Can Coconut Milk
– 2 Tablespoons Cocoa Powder
– 3 Tablespoons Sugar
– 7 oz. Semi-sweet Chocolate Chips {about 3/4 of the bag}
– 1 Tsp. Mexican Vanilla Extract {use regular vanilla extract if you don’t have Mexican Vanilla}
– Shredded Coconut {optional}
– Whipped Cream {optional}
– Sugar Free Coconut Flavored Syrup {optional if you want more coconut flavor}

1. Begin by toasting your shredded coconut. Sprinkle it evenly on a baking sheet and place in a pre-heated 350* oven. Be careful and watch it and toss occasionally so it doesn’t burn. This should only take a few minutes. Remove from oven and let cool.

2. In a large sauce pan over medium-high heat add the following ingredients: milk, coconut milk, semi-sweet chocolate chips, Mexican vanilla, cocoa powder, & sugar. Using a wire whisk to mix, keep a close eye on it for a few minutes so your chocolate chips don’t burn to the bottom of the pan. Whisk occasionally until thoroughly heated through. {I added 2 pumps from my sugar free coconut flavored syrup to give my hot chocolate a little more coconut flavor, this is up to you and not necessary.}

3. Pour in to your favorite mugs and top with whipped cream & toasted coconut.