Hey folks! I’ve been busy with new clientele these past few weeks which have me cooking just about m-f, which explains my absence around here. In an effort to keep my muse flowing on the blog, I’ve decided to post whenever the mood strikes, and most especially when I discover something wonderful in the kitchen– and elsewhere in my life. Today, I made a quick hot white chocolate with coconut milk– something that’s been on my mind for a few days now. I had a carton of the unsweetened coconut milk you can get at the store and thought it would be so interesting to pair with white chocolate. Indeed, the combination is superb and not too sweet. It seriously turns my stomach when drinks are overly cloying. This one though is just right and really deserves a fluff of homemade whipped cream but alas, I only had a smidge of half and half and when I tried to whip it, only a lame film of foam developed, despite the machine going at 300 mph. I know true whipped cream needs all the fat but I was being stubborn. Oh well, lesson learned.
Also, the new blog design! Do you like it? I like it.
Hot white chocolate with coconut milk
Makes enough for 2 people
1 1/2 cups coconut milk (I used the unsweetened kind you buy in a carton but the canned stuff would be ideal)
1 cup evaporated milk
Splash vanilla extract
6 ounces excellent quality white chocolate, broken into rough squares
In a small sauce pot, warm the coconut milk and evaporated milk together until slightly simmered. Add in the splosh of vanilla extract and dump in the white chocolate, stirring until melted, with the heat on the very lowest temp. Serve at once, but drink cautiously. I didn’t and lost my taste buds for the entire day.