Coconut and Caramel Hot Cocoa

Coconut and Caramel Hot Cocoa

Prep time: 10 minutes


2 segments Cortés Chocolate

4 cups coconut milk (low-sugar)

1 tsp vanilla

3 tbsp caramel syrup for coffee

Shredded coconut

Whipped cream


  1. In a small saucepan over medium heat, melt the Cortés Chocolate segments in ½ cup of coconut milk.
  2. Add the rest of the milk until hot.
  3. Add the vanilla and the caramel syrup for coffee.
  4. Remove the saucepan from the heat.
  5. Garnish with whipped cream and shredded coconut.
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