Slow Cooked Hot Chocolate

I know that hot cocoa probably doesn’t immediately blow your mind but the first time I had it and like really focused on how good it tasted was after a being late for said service. Luckily a girl I worked with stepped up for me and pulled the casket out of the hearse and got everything set up for the visitation, so as far as the family was concerned everything was fine. I however, spent the entire service kicking myself for not realizing how bad the traffic would be, because duh, it’s L.A.

Anyhow, the reception was held immediately after the service and a rich and creamy hot chocolate was served to all us, including the late funeral director. Not to be cliche but it was chilly outside, the cup was warm, and the chocolate was smooth. And, in that moment I had never tasted anything better. The recipe below is inspired by that late night chocolate outside an Apostolic church deep in the heart of L.A.

Side note, this recipe is meant to serve a few guests but if it’s just for you and a pal, you can easily cut this recipe in half if it is just for you and a friend.

Ingredients

• 4 (13 oz) cans full-fat coconut milk

• 2 (14 oz) cans sweetened condensed coconut milk

  • I use "Nature’s Charm”

• 8 ounces high-quality dark chocolate, chopped

  • I like “Enjoy Life” chocolate chips

• 1/4 cup dutch process cocoa powder

• 2 teaspoons vanilla extract

• 2 teaspoons coconut extract

  • omit if you don’t have it that is fine

• 1/4 teaspoon salt

• 1/2 cup unsweetened flaked or shredded coconut

• frosting to rim the mugs

• coconut whipped cream for topping

• vegan marshmallows for topping

  • I like Dandies

Directions

1. Add coconut milk, condensed coconut milk and extracts to your crock pot, whisking to combine. Stir in salt, cocoa powder and chocolate, whisking again. Cover and cook on low for 2 hours. You want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture. Keep an eye on your mixture to make sure your pot isn’t overcooking or burning it on the sides, my Instant Pot and I have been having fights lately over this.

2. Before serving, add coconut flakes to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden. Let cool, then add to a paper or ziplock bag and crush with you hands under small flakes remain.

3. To serve, rim the edges of a mug with some frosting or glaze or something sticky, then dip the rims in the toasted coconut flakes. pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.