Coconut Hot Chocolate With Almond-Fluff Whipped Cream

Ingredients:

3/4 cup very cold heavy cream;

1/4 teaspoon pure vanilla extract;

1/2 cup Marshmallow Fluff;

2 tablespoons almond-flavored liqueur (such as amaretto).

For the chocolate:

1 cup whole milk

1 14 - ounce can unsweetened coconut milk;

2 tablespoons good-quality unsweetened cocoa powder;

3 tablespoons packed light brown sugar;

1/2 cup good-quality bittersweet chocolate chips;

1/4 teaspoon pure vanilla extract;

pinch of fine sea salt;

1/2 cup sweetened shredded coconut; lightly toasted.

Preparation:

Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.

Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.

Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.