Skip to main content

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

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

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an