Melissa Clark's recipe for Coconut Hot Chocolate:2 TB unsweetened cocoa powder, 1 15oz can coconut milk, 1/4 cup dark brown sugar, a pinch of kosher salt, 1 oz bittersweet chocolate chopped (about 1/4 cup), 1 ts vanilla extract, meringue topping optional.
Whisk cocoa in 1/3 cup boiling water. In a saucepan combine coconut milk, brown sugar and salt. Simmer, stirring until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla. Serve with topping if you like. Makes two servings.
Melissa Clark's recipe for Meringue Topping:
1 lg egg white, 3 TB superfine sugar
In a bowl of an electric mixer beat egg white on medium speed until it begins to foam, about 1 minute. Add sugar tablespoon by tablespoon as mixer is running. Continue to beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto hot chocolate.
Pretty well perfect.
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