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