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

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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

322 calories: 3/4 cup (calculated without rum and garnishes), 25g fat (16g saturated fat), 5mg cholesterol, 138mg sodium, 25g carbohydrate (11g sugars, 2g fiber), 7g 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


Reviews for Coconut-Caramel Hot Cocoa

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MY REVIEW
randcbruns
Reviewed Jan. 29, 2016

"This sure hits the spot on a cold day! I love the addition of coconut rum. The coconut milk does make this super rich and creamy. I will be trying coconut milk with my other hot chocolate recipes from now on. YUM!"

MY REVIEW
Amy the Midwife
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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