There’s a chill in the air this boozy coconut hot chocolate is a decadently delicious way to warm up those cold winter nights!
On those brutally cold wintery days in Chicago, we like to snuggle up on the couch watching a movie with a warm cup of hot chocolate! I’m partnering with Blue Chair Bay Rum to make this boozy beverage!
The recipe for this cocktail is so simple, and so much better than any store-bought, powdered mix. It’s made with creamy coconut milk, semi-sweet chocolate creating a rich, creamy texture. You can use cow’s milk if you’d like, but if you want that super creamy flavor, be sure to use whole milk. Additionally, if you prefer dark chocolate or milk chocolate chips, if you prefer those flavors to semi-sweet chocolate.
Who is Blue Chair Bay Rum?
This award-winning premium brand of rum is made with sugarcane molasses and all-natural ingredients! Owned by multi-platinum singer-songwriter Kenny Chesney, this rum was created in collaboration with one of the world’s great master blenders, Mike Booth. It comes in the following bold Caribbean flavors: coconut spiced rum, banana rum, pineapple rum, white rum, spiced rum, coconut rum, vanilla rum, coconut spiced rum cream and key lime rum! Find your local carrier of Blue Chair Bay Rum here! Their coconut rum is a classic and is the perfect boozy touch for these boozy coconut hot chocolate drinks!
How do you make boozy coconut hot chocolate?
To give these coconut hot chocolates an extra toasty touch, I toasted some shredded sweetened coconut to top the cocktails. You can toast coconut a couple different ways. One way is on the stove top, which is my preferred method. This method is easiest for me because you’re able to keep an eye on it to ensure it doesn’t burn. I simply put it in a non-stick pan and stir constantly on medium heat until they’re toasted to your preference. The second method is in the oven on a sheet pan.
I love toasting coconut because it brings out a beautiful nuttiness in the coconut and adds great flavor and texture to the cocktail! Sprinkle a little on top of the whipped cream before serving! If you’re feeling extra festive, rim your glasses in melted white chocolate and dip in the toasted coconut for a fun touch to the drink.
Need a snack to go with these decadent cocktails? Try the best chewy chocolate chip cookies!Print
Boozy Coconut Hot Chocolate
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
4 cups coconut milk
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/2 cup semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Warm milk, cocoa powder and sugar over medium heat in a small saucepan.
Whisk constantly until simmering (but not boiling).
Add chocolate chips and whisk until the chocolate chips melt and fully incorporate. Whisk in vanilla extract and pour into mugs. Add Coconut Blue Chair Bay Rum.
Top with whipped cream and toasted coconut and chocolate syrup, if desired. Serve immediately.
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