On a cold winter day when you need a pick-me-up, this is just the ticket – the hot chocolate is flavoured with Sugar and Crumbs Coconut Crush Icing Sugar and spiked with Malibu, so it’s rich and delicious but not too sweet. It’s finished off with whipped cream, toasted coconut, and marshmallows. Serve with a Bounty for dunking, for serious indulgence.
- Prep Time : 10 minutes
- Yield : 1 mug
- Measure out the milk – I’ve given 300ml as a rough guide, but the easiest way is to take your favourite mug, fill it with milk to within about 2cm of the rim, and then pour into a little saucepan. Warm gently on the hob.
- In the microwave, melt the dark chocolate – be careful, as an amount this small is easy to burn. Heat in 15 second bursts until melted, then stir in the Sugar and Crumbs Coconut Crush Icing Sugar and microwave for another 15 seconds, to completely incorporate it.
- In a small saucepan or frying pan, toast the desiccated coconut over a high heat for no more than a couple of minutes. Keep an eye on it and toss regularly until it’s golden brown.
- When steam starts to rise from the surface of the milk, add the melted chocolate mixture and whisk until frothy, before stirring in the Malibu. Pour into your mug and top with squirty cream, the toasted coconut and mini marshmallows.