Superrich Hot Chocolate With Coconut Cream

Rich, hot, sweet, and yummy-- adapted from Food & Wine magazine. Lachlan Mackinnon-Patterson created this ultrarich hot chocolate topped with coconut cream for his partner Bobby Stuckey's wife, Danette, who has a sweet tooth.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1 (13 1/2ounce) can unsweetened coconut milk
• 1⁄4 cup sugar
• 1 3⁄4 cups heavy cream
• 1 2⁄3 cups  whole milk
• 3  cups bittersweet chocolate chips (18 ounces)
•  marshmallows, for serving (optional)

Directions

1. In a small saucepan, combine the coconut milk and sugar and heat, stirring to dissolve the sugar; keep warm. In a medium saucepan, combine the cream and whole milk and bring to a simmer.
2. Add the chocolate chips and remove from the heat.
3. Let stand, stirring occasionally, until the chocolate is melted; whisk until smooth.
4. Pour the chocolate into 8 mugs and spoon some of the coconut milk on top.
5. Garnish with the marshmallows and serve.