In the lead up to the southern winter, we’ve been feeling cosy and craving hot chocolate. But the typical milk-plus-powder version wasn’t going to suffice, so we thought we’d create a handful of recipes using our favourite Aussie chocolates. Quite a few variations have been tested (yes, sugar overload) and the “coconut rough” is one of the best.
It’s a great campfire treat – so good, in fact, we thought you’d like it, too. The “coconut rough” hot chocolate is inspired by the iconic but hard-to-find Golden Rough, produced by Nestlé. If you’re in Australia, you’ll most likely nab one from a newsagent, but you can also order them online.
For a stronger coconut flavour, we base this winter warmer on coconut milk. You can use tinned or fresh, as there’s little flavour difference, but a tin will be easier if you’re out bush or don’t have a fridge or Esky.
Serves 1 (large mug)
(Interesting fact: By 1906, Australia had become the second largest export market for Nestlé, founded in Switzerland.)