Coconut Hot Chocolate
- 2 tablespoons unsweetened cocoa powder
- 1 15-ounce can coconut milk
- 1/4 cup dark brown sugar
- Pinch kosher salt
- 1 ounce bittersweet chocolate, chopped about 1/4 cup
- 1 teaspoon vanilla extract
- 1 large egg white
- 3 tablespoons superfine sugar
- Whisk cocoa into 1/3 cup boiling water.
- In a saucepan, combine coconut milk, brown sugar and salt.
- Simmer, stirring, until sugar is dissolved, about 2 minutes.
- Whisk in hot cocoa and chocolate until smooth.
- Stir in vanilla.
- In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute.
- Add superfine sugar tablespoon by tablespoon as mixer is running.
- Beat until egg white stiffens to soft peaks and is shiny, 5 minutes.
- Dollop onto cups of hot chocolate.
cocoa, coconut milk, dark brown sugar, kosher salt, bittersweet chocolate, vanilla, egg white, sugar
Taken from cooking.nytimes.com/recipes/1013995 (may not work)