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Coconut-Caramel Hot Cocoa Recipe
Coconut-Caramel Hot Cocoa Recipe photo by Taste of Home

Coconut-Caramel Hot Cocoa Recipe

Publisher Photo
You'll think you're drinking your dessert when you indulge in this homemade hot cocoa. The decadent beverage features rich chocolate, peanut butter, caramel and coconut. —Roxanne Chan, Albany, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 1 can (13.66 ounces) coconut milk
  • 1-1/2 cups 2% milk
  • 1/2 cup semisweet chocolate chips, melted
  • 1/4 cup creamy peanut butter
  • 1/4 cup hot caramel ice cream topping
  • Coconut rum, optional
  • Whipped cream and toasted flaked coconut, optional

Nutritional Facts

3/4 cup (calculated without rum and garnishes) equals 322 calories, 25 g fat (16 g saturated fat), 5 mg cholesterol, 138 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. Place the first five ingredients in a blender; cover and process until smooth. Transfer to a large saucepan. Cook and stir over medium heat until heated through. Remove from the heat; stir in rum if desired. Pour into mugs. Garnish with whipped cream and coconut if desired. Yield: 6 servings.
Originally published as Coconut-Caramel Hot Cocoa in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p93

Nutritional Facts

3/4 cup (calculated without rum and garnishes) equals 322 calories, 25 g fat (16 g saturated fat), 5 mg cholesterol, 138 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein.

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MY REVIEW
Reviewed Jan. 13, 2013

The coconut milk makes this a very rich and creamy drink. Being allergic to peanuts, I left it out. I thought about adding almond butter or the like, but I didn't and it wasn't missed. I just put all the ingredients into a saucepan - minus the peanut butter and coconut rum - and whisked it.

I topped it off with whipped cream, toasted coconut and sprinkled it with a little cinnamon. Everyone enjoyed it!

Since I didn't follow the recipe, I didn't want to rate it, but with my adjustments I would rate it about a 4.

(I used Sprouts' brand coconut milk. I'm not sure that Thai Kitchen's would work as well in this recipe since it has a significant amount of solidified coconut oil on top, but I could be wrong.)

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