Ingredients

• 3/4 cup very cold heavy cream
• 1/2 cup Marshmallow Fluff
• 2 tablespoons almond-flavored liqueur (such as amaretto), or 1/4 teaspoon pure almond extract
• 1/4 teaspoon pure vanilla extract
• 1 cup whole milk
• 1 14-ounce can unsweetened coconut milk
• 2 tablespoons good-quality unsweetened cocoa powder (such as Valrhona or Ghirardelli), plus more for garnish
• 3 tablespoons packed light brown sugar
• 1/2 cup good-quality bittersweet chocolate chips (such as Callebaut or Ghirardelli)
• 1/4 teaspoon pure vanilla extract
• Pinch of fine sea salt
• 1/2 cup sweetened shredded coconut, lightly toasted

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Instructions

1. 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.
2. 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.
3. 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.
4. Photograph by Kang Kim