I pretty much adore anything coconut, so when a lactose-intolerant friend introduced me to her version of hot cocoa, made with powdered coconut milk, I became obsessed.
Believe it or not, I'm usually lukewarm on hot chocolate, but I've fallen in love with this "cocoa-nut" recipe. The basic makeup comes from Alton Brown, just swapping powdered coconut milk for powdered milk and subtracting the cayenne, since I think it would clash with the coconut.
Even if you only fill your mug a quarter of the way with the mix and just add water instead of hot milk, this cocoa is creamy, rich, and irresistible. Serve up a couple of cups for a Valentine's night in, and even add a nip of liquor if that's your thing.
Here's how to make it.
2 cups powdered sugar Makes 5 1/2 cups dry mix.
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered coconut milk
1 teaspoon salt
2 teaspoons cornstarch
2 cups powdered sugar
Makes 5 1/2 cups dry mix.