Once the temperature gets anywhere near the 60’s the good people of Atlanta break out the Parka’s, put on their Ugg’s, and I brainstorm my way through a bunch of fall/winter inspired drink recipes. Okay the latter is true, but those first two may be a bit exaggerated. I received a sample of Godiva Liqueur and Zacapa Rum last week and I knew I just had to create a hot drink using the two liquors. I experimented a bit over the weekend, but couldn’t quite find the perfect combination of the three main ingredients until today. Below are the ingredients I used for my Lushworthy Creation.
I had planned on using shredded coconut as a garnish, but I was a little concerned with the fact that the white coconut wouldn’t stand out at all against the white whipped cream. That’s when I came up with the brilliant idea to toast the shredded coconut. And I’m so glad I did because the golden-brown color really pops and I feel like toasting the coconut brought out the flavor of the shredded coconut even more. Also, I have to add that this drink smells ahhh-mazing! I wish I could bottle the scent up and sell it to Bath & Body Works. It’s just that fragrant! Check out directions on how to create the “Toasted Choco’nut” below.
2 oz Godiva Liqueur
1 oz Zacapa Rum
2 oz Milk
Whipped Cream Or Cool Whip
Simmer Godiva Liqueur, Zacapa Rum, and milk in a small pot. Make sure you heat the ingredients on low or medium-low. Stir occasionally. While those three ingredients are heating place a layer of shredded coconut on a baking sheet and place in an oven heated to 375 degrees. Heat shredded coconut for about five to seven minutes or until they’re a gold brown color. Add heated ingredients (Godiva Liqueur, rum, and milk) to a glass mug. Let cool for about two minutes and then add whipped cream and top with toasted coconut.