Andean Rose Geranium Hot Chocolate with Whipped Coconut Cream #FreshTastyValentines #sponsor #giveaway

For my first event post, I published Love is Dizzying, But Romance Is All About Balance, with a little help from by one of the event sponsors - UncommonGoods. To go along with my Gluten-Free Chocolate Cake with Rose Peppercorn Salted Cream, that I published in the UncommonGoods post, I served tiny mugs of hot chocolate made with Pacari Chocolate.*

Andean Rose Geranium Hot Chocolate 
with Whipped Coconut Cream

Ingredients serves 4

Hot Chocolate

• 4 C milk (I made mine dairy-free with my homemade hazelnut milk)
• 1-1/2 C dark chocolate, chopped into pieces
• 1/2 C Andean Rose Geranium chocolate, chopped into pieces
• 2-3 T honey, depending on your taste
• 1 vanilla bean
• pinch salt (I used a rose peppercorn salt from UncommonGoods)
• Optional to make it 21+: 1 ounce brandy or tequila

Whipped Coconut Cream

• 1 can coconut milk (must be a full fat version)
• 1/2 C organic powdered sugar

Procedure

Whipped Coconut Cream

Chill your coconut milk in the refrigerator overnight. When removing from the fridge, being careful not to shake or tip the can; you want the fat to remain separated from the liquid. Before whipping, place a large mixing bowl in the freezer to chill.

Remove the coconut milk from the fridge. Without tipping or shaking, remove the lid. Scrape out the top, thickened cream and leave the liquid behind. You can use that for something else, so set it aside.

Place cream in your chilled mixing bowl. Beat for with a mixer until creamy. Add powdered sugar. Continue to mix until creamy and smooth. Use immediately or refrigerate.

Hot Chocolate
Place the vanilla bean and salt in a large pot. Pour in the milk and bring to a vigorous simmer. Turn off the heat and let the flavor infuse for 15 minutes. Bring to a simmer again and add in the chocolate pieces so that they're totally submerged. Let stand for 3 minutes. Whisk until the chocolate is melted. Strain into serving mugs.

For adults, add brandy or tequila, if desired. To serve, top the spiced hot chocolate with a dollop of whipped coconut cream.

Giveaway

Don't forget to check out the prizes and enter our #FreshTastyValentines Giveaway

HERE. You can win a prize from Pacari Chocolate!

*Disclosure: I received complimentary product from Pacari Chocolate for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

Find Pacari Chocolate

on the web: here

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on Instagram: here

Today's #FreshTastyValentines Recipes