I know what you’re thinking, It’s March, hot cocoa season is over. Well, it was 22 degrees a couple days ago here in Chicago, so I’d beg to differ. With the crazy temperature changes happening lately, I’ve been trapped in a confusing fog of what to eat. A few days in February had me craving watermelon salad and a cold shandy, while others had me yearning for hearty lentil soup and a hot toddy. So, I decided I might as well share this recipe because who knows, we might still need it!
I’ve been experimenting a ton with curry and other spice blends from the Middle East Bakery & Grocery down the street from my apartment. If you’re as lucky as me and have something like this near you, I’d highly suggest taking advantage and utilizing the quality of ingredients and knowledge a small business like this has to offer. I always find something new to incorporate into my recipes, and I end up spending way less than I would at a conventional grocery store.
For this recipe, I used full fat coconut milk, but if you want something a little less rich, you can always substitute light coconut milk or even almond milk. By using cocoa powder and a little coconut sugar you get a great depth of flavor that isn’t overly sweet, and it allows the curry flavor to be the star.
Coconut Curry Hot Cocoa
Prep time - 0 min.
Cook time - 10 min.
- 1 13.5 oz can coconut milk
- 2 tbsp cocoa powder
- 1 tsp curry powder
- 2 tbsp coconut sugar or other sweetener
- Candied ginger and whipped cream for garnish
- Combine coconut milk, cocoa powder, curry powder, coconut sugar and sea salt in a small saucepan and whisk on low heat until simmering
- Serve immediately in your favorite mug and top with candied ginger and whipped cream