George Bailey would be proud to sip this hot chocolate, I’m sure. This delicious mug of hot cocoa is infused with coconut, and is dairy and refined sugar free to boot. It’s perfect for your New Year’s bonfire or cozying up by the fireplace.
A lot has happened since I last posted these crunchy, buttery cookies. Mainly seven or more inches of snow in my neck of the woods earlier this month. Our day was just magical, and I will never forget it. We gathered up the grandboys and headed off to our land on the edge of Wayne County, Mississippi, where we threw snowballs, built snowmen, and tried to slide down hills on our (beach!) boogie boards. That didn’t work so well but we managed something much better–scroll down past the recipe for all my snow photos and video of how we had our perfect Mississippi snow day. These are sweet, sweet memories I will always cherish. Next Mississippi snow? Probably in like twenty years or something.
But first, can we talk about how I still get angry every Christmas season because no one ever found out it was Mr. Potter who stole the $8000 from Bailey Brothers’ Building and Loan? Every year we watch It’s a Wonderful Life, it’s the same thing. We talk about the one flaw of the movie, that Mr. Potter doesn’t get caught. It bugs my husband and me and we’ve had way too many conversations about it.
So this is my little culinary ode to George Bailey. Because if anyone deserves a cup of hot cocoa it would be him after jumping into that icy river to save Clarence, and dealing with that jack wagon, Potter. This hot chocolate would be one that he would be proud to sip on, I just know it, given his fondness for coconuts.
I’m so totally hooked on Califia Farms Toasted Coconut Almond Milk. (FYI: This is not an ad, they do not not I am alive. I just like the stuff.)
I seriously drive about 45 minutes to Laurel to Kroger’s to stock up on that and some other special things I can’t get in my town. I made hot cocoa with it the other day and just had to share.
I used cacao powder and coconut sugar to make it a little healthier, and topped it off with coconut whipped cream. Speaking of that, I used to like it a lot, but my taste buds seem to be a changing, so I am not as big of fan as I was. Next time I would probably just leave it off or chance a slight tummy ache with the real dairy stuff. Or use marshmallows.
And, yeah, I might have topped a mug or two with some crushed homemade Martha Washington balls. I probably don’t have to tell you how wonderful that was, do I?
My recipe Notes:
- If you can’t find the toasted coconut almond milk you could use vanilla almond milk or regular whole milk if you aren’t dairy-free.
- Yes, the Martha Washington balls took this over the top, but I have another idea. What about putting a Mounds bar in the bottom of the mug before you ladle the hot cocoa in? It will get all melty and yummy, you know. You’ll have to use a spoon to dig it out of the bottom. Won’t that be good?
- And you could certainly substitute regular sugar and regular cocoa powder.
- Just think about dipping these cookies in a mug of this.
- 3 tablespoons cacao or cocoa powder
- 4 tablespoons coconut sugar
- 4 tablespoons water
- 2 cups toasted coconut flavored almond milk (I used Califia Farms brand but you can substitute vanilla or plain almond milk)
- 1 teaspoon coconut extract
- Shredded coconut and dark chocolate shavings for garnish
- Coconut whipped cream for garnish, if desired
- Coconut candy for garnish, if desired
- Whisk together the cacao powder and sugar in a small sauce pot. Slowly whisk in the water until smooth. Add the almond milk slowly and whisk until smooth. Heat over low heat until hot but not boiling. Remove from heat and stir in the coconut extract. Ladle into 2 mugs and top with coconut whipped cream, shredded coconut, and dark chocolate shavings, if desired. Or you can top it with the homemade Martha Washington balls you made your husband and swore you wouldn’t eat. Your choice. 😉 2 servings.