Cocolatte

• 4 ounces white chocolate, broken into small pieces
• 2/3 cup unsweetened coconut milk
• 3/4 teaspoon grated orange zest
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 cup double-strength espresso, very hot (or your favourite strong coffee)
• brown sugar
• 3 tablespoons Grand Marnier (1 1/2 tblsps of liqueur per mug, or to taste) or 3 tablespoons Cointreau liqueur (1 1/2 tblsps of liqueur per mug, or to taste)

1. In a small saucepan over medium heat, whisk together white chocolate, coconut milk, orange zest, cinnamon and vanilla extract.
2. Keep whisking until white chocolate has melted completely, and mixture is steaming-hot (not boiling) and frothy.
3. Distribute double-strength espresso between two mugs and sweeten with brown sugar (remember - the white chocolate provides sweetness, too).
4. Top each mug with 1 1/2 tablespoonfuls of Grand Marnier or Cointreau and then fill mug up with white chocolate/coconut mixture.
5. Spoon some of the froth over top.
6. Dust the top of each mug with more cinnamon.
7. A cinnamon stick added to the mug as a 'swizzle stick' is a nice touch.

white chocolate, unsweetened coconut milk, grated orange zest, cinnamon, vanilla extract, espresso, brown sugar, grand marnier

Taken from www.food.com/recipe/cocolatte-211513 (may not work)