Coconut Hot Chocolate Recipe

Inspired by a recent trip to Sri Lanka, our coffee guru Jessica has created a coconut hot chocolate, infused with cinnamon. Perfect for chilly mornings at home.

 

To make two small mugs:

  • 3 tbsp 100% cocoa powder (we used Zuma, a natural-process Peruvian cocoa)
  • 1 tbsp organic coconut syrup, or agave also works well
  • 500ml unsweetened coconut milk (we used Plenish, which has a dash of salt)
  • 1 Ceylon cinnamon stick
  • A pinch of ground cinnamon, to serve
  • 1 tbsp hot water

 

Method:

  1. Pour the coconut milk into a saucepan and heat on a low flame, adding the cinnamon stick.
  2. Spoon 3 tbsp of cocoa powder into a cup, then add a splash of boiling hot water to make it into a smooth paste, working out any lumps with the back of a spoon. Add a splash more water until it’s a creamy consistency.
  3. Add the coconut syrup to the cocoa powder mixture, starting with 1 tbsp. (You can add more at the end, to taste)
  4. Once the coconut milk is hot, take the saucepan off the heat and remove the cinnamon stick.
  5. Stir in the cocoa mixture until it’s thoroughly combined. Taste for sweetness, adding more coconut syrup if necessary.
  6. Pour into mugs and sprinkle with ground cinnamon. Curling up on the sofa highly recommended.

 

 

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