Recipe: White Hot Chocolate with Coconut Cream and Chambord

A steaming cup of hot cocoa is a welcome sight when cold weather leaves a lingering chill, but record-breaking winter weather calls for something special. This white hot chocolate is easy to prepare and takes less than ten minutes from start to finish.

The secret ingredient is cream of coconut. Available in a can, this rich liquid inspires thoughts of a warm tropical island. Use the leftovers to make more white hot chocolate or try adding it to your morning coffee or tea. It is also delicious in sweet rice and smoothies.

Make an adults-only version by adding a dash of Chambord for the delicious flavor of raspberries and cream. The complex flavor perfectly complements the white chocolate, buy makes a tasty addition to dark or milk chocolate drinks as well.

In addition to making beverages, Chambord is also useful in a variety of dessert recipes. Visit the Chambord website for more serving suggestions.

White Hot Chocolate with Coconut Cream and Chambord
Yield: 2 generous servings

Ingredients
2 cups milk
1 cup coconut milk
2 tablespoons cream of coconut
1 cup white chocolate chips
Optional: 4 tablespoons Chambord

In a medium saucepan over medium-low heat, combine milk, coconut milk and cream of coconut. Monitor the pan, stirring occasionally. Let the milk get warm, approximately five minutes and whisk in white chocolate chips. Continue whisking until the white chocolate chips melt and combine with the milk.

Remove from heat and stir in Chambord, if using. Divide between two mugs and serve immediately.

Recipe Tips
The original version has a thick, creamy texture. For a lighter beverage, use reduced fat milk. Light coconut milk is also available.

Instead of whipped cream or marshmallows, garnish the white hot chocolate with contrasting flavors. Top with dark or milk chocolate shavings. A light sprinkle of cocoa powder also makes a nice flourish.