Hot chocolate with almond cream and coconut – A detailed recipe for cooking. Share with friends: 
Photo of the dish: Kang Kim Time: 15 min. Difficulty: Easy Quantity: 4 – 6 drinks. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For almond cream:
- 3/4 Art. very cold cream
- 1/2 tbsp. marshmallows
- 2 tbsp. l almond liqueur “Amaretto” or 1/4 tsp. almond extract
- 1/4 tsp vanilla extract
For hot chocolate:
- 1 tbsp. whole milk
- 400 ml. coconut milk
- 2 tbsp. l cocoa powder and more for sprinkling
- 3 tbsp. l light brown sugar
- 1/2 tbsp. minced dark chocolate
- 1/4 tsp vanilla extract
- A pinch of fine salt
- 1/2 tbsp. coconut flakes, fry a little
Recipes with similar ingredients: cream, marshmallows, almond liquor, vanilla extract, milk, coconut, coconut milk, cocoa, brown sugar, chocolate
Recipe preparation:
- Prepare almond cream: mix cream in a bowl, marshmallows, almond liquor and vanilla extract. Whip cream with using a mixer at high speed, until lush masses.
- Make hot chocolate: bring to a boil when coconut and cow’s milk in an average temperature in a pan. Add, constantly stirring with a whisk, cocoa powder, brown sugar, chocolate, vanilla extract and salt. Cook constantly stirring until sugar and chocolate melt and the mixture will become smooth and thick, about 5 minutes
- Pour hot chocolate into mugs, put almond on top cream. Sprinkle cocoa powder and coconut.
