Sunday, January 31, 2016

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
on Twitter: here
on Facebook: here
on Instagram: here

Today's #FreshTastyValentines Recipes

14 comments:

  1. ooooh, what a great twist on regular hot chocolate! sounds so fancy!

    ReplyDelete
    Replies
    1. Thanks! That chocolate is amazing. It made the drink so exotic.

      Delete
  2. I love the different flavors of the Pacari chocolate, you hot chocolate sounds wonderful! oxox, T

    ReplyDelete
  3. I didn't know about the coconut cream whipped! I want a cup o' this NOW!

    ReplyDelete
  4. Hazelnut milk and coconut milk put this hot chocolate with Pacari Rose on my make list!

    ReplyDelete
  5. I neeeed this in my life. What a gorgeous way to use that amazing chocolate!!

    ReplyDelete
  6. I love how you used the chocolate from Pacari! Great idea!

    ReplyDelete
  7. This sounds so wonderful and comforting! Perfect for the snow storm we are having today!

    ReplyDelete
  8. My son has got in to having hot cocoa after shoveling snow thanks to Curious George. This version sounds way better than our current one though!

    ReplyDelete
  9. Love love love the idea of coconut whipped cream over hot chocolate!

    ReplyDelete
  10. Love the sound of that hot chocolate!

    ReplyDelete
  11. I could use a mug of this. It's gonna get realy cold this week!!

    ReplyDelete

Share Buttons