• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy
Watch VideoRead CommentsLeave a Review

Coconut Curry Hot Chocolate

January 29, 2016 by Joy the Baker 22 Comments

Jump to Recipe

Coconut Curry Hot Chocolate

There was a period in the late 1990’s when we wanted everything (just like now), but we wanted it in 30 minutes or less.  This was just before the artisanal, farm-to-table, take-your-time-and-grow-me-a-heritage-tomato-for-my-sandwich period that I think we’re still surfing through.  The quick and easy food trend was more deeply rooted in the Rachel Ray 30 minute meal, the 30 minute pizza delivery or it’s free (I would sooo have out my stopwatch), and the faster faster make dinner faster movement.  That seemed stressful.  Now we have Uber and Postmates and we’ve calmed down on the 30 minute timeframes.    

This cup of hot chocolate is an exercise in delayed satisfaction.  It’s also an exercise in drinkable curry, melted chocolate, and homemade coconut milk.  It takes well over 30 minutes to make, and considering it’s a cup of hot chocolate, I understand the skepticism.  Turns out,  to the chagrin on the few lazy bones in my body, the extra effort to make curry marshmallows and homemade coconut milk makes for an incredible (really… so very good) hot chocolate experience.  I do realize I just use the word ‘experience’ after the words ‘hot chocolate’…. I know… it’s that good though.    It’s freezing outside.  Let’s do this for us. 

 

Coconut Curry Hot Chocolate

I made the marshmallows and coconut milk at 11pm on a Friday night when the sun was gone and the will to artificially light my kitchen was also long gone.  Marshmallows are deceptively easy to make, though they do require boiling sugar to 240 degrees F (definitely using a candy thermometer), and beating the sugar and gelatin to fluff status using a stand mixer.  They also require that you dust your entire kitchen in powdered sugar and allow to marshmallows to rest overnight (hence the late night making).  

Coconut milk, unsweetened and unbelievably creamy, is also deceptively easy to make, requiring only shredded coconut, boiling water, a blender, and strainer.  Milk!

Dig out the good dark chocolate, and trust that curry will make this cup exactly right.  

This cup of hot chocolate is decadent and creamy, like sipping chocolate meets melted truffle.  It sweet and dessert, no doubt about it, but the curry adds an incredible aroma and the faintest savory quality.  Cheers and happy winter!   

Recipe inspired by Quench, a very nice book about drinkables.  

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Curry Hot Chocolate

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Joy the Baker
Pin Recipe
Print Recipe

Ingredients

Scale

For the Marshmallows

  • 1 cup cold water, divided
  • 2 1/4-ounce packages unflavored gelatin
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon curry powder, plus 1/4 teaspoon for the pan and topping
  • 1 cup powdered sugar, for coating the pan and topping the marshmallows

For the Coconut Milk

  • 4 cups boiled water
  • 2 cups unsweetened shredded or flaked coconut

For the Hot Chocolate

  • 2 cups coconut milk
  • 2 1/2 tablespoons granulated sugar
  • 4 ounces dark chocolate (65% or higher cocoa content), chopped
  • 1/2 teaspoon curry powder

Instructions

  1. To make the marshmallows, spray an 8×8-inch baking pan with non-stick cooking spray and coat with the powdered sugar and a sprinkling of curry. Set aside.
  2. Pour 1/2 cup cold water into the bowl of a stand mixer fit with a whisk attachment. Pour the two gelatin packs over the cold water and let sit for about 10 minutes.
  3. In a medium saucepan over medium heat, bring sugar, corn syrup, salt and the remaining 1/2 cup cold water to a boil. Stir to dissolve the sugar. Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F. There’s no need to stir the mixture, just let it get hot hot hot!
  4. When the sugar is heated to 240 degrees F, turn the mixer with the gelatin and water on low speed. Carefully stream the hot sugar mixture into the bowl as the whisk moves. Be careful not to pour into the whisk and spatter the hot sugar all over the sides of the bowl. Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture. Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed… about 8 minutes. Pour in the vanilla extract and 1/2 teaspoon curry and beat for another 2 minutes.
  5. Spread the marshmallow mixture into prepared pan and smooth with a clean, wet spatula to prevent sticking. Top marshmallow with powdered sugar and a sprinkling of curry powder, let set and rest for at least 4 hours, or overnight.
  6. When set, remove marshmallow from the pan and place on a large cutting board coated with powdered sugar, Use a pizza cutter, coated with non-stick cooking spray to slice marshmallows. Coat the knife blade in a bit of powdered sugar if it begins to stick to the marshmallows during slicing.
  7. To make the coconut milk, combine boiled water and coconut flakes in a food processor or blender. Puree until creamy, about 1 full minute. Strain the liquid through a fine-mesh strainer, pressing the shredded coconut to extract as much liquid as possible. Transfer coconut milk to a lidded container and refrigerate for up to 1 week. Toast the shredded coconut leftovers in a sheet pan in the oven and make macaroons or use it to top oatmeal.
  8. To make the hot chocolate, place coconut milk in a medium saucepan over medium-low heat. Warm to steaming and add the sugar and chopped chocolate. Whisk until sugar is dissolved and chocolate is completely melted. Stir in curry powder. Serve warm with a marshmallow.


Nutrition

  • Serving Size: 4

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Categories: Chocolate, Drinks, Recipes

Previous Post: « Small Batch Granola
Next Post: »

Reader Interactions

All Comments
I Made This
Questions
  1. Codi

    December 21, 2018 at 5:23 pm

    Hi Joy! I very much enjoy your blog and came across this post via a recent Let It Be Sunday (my favorite segment!). The recipe seems to have disappeared, though?

    Reply
  2. Hannah

    January 13, 2017 at 2:21 pm

    I live in Wellington NZ, and a cute beach cafe here has a turmeric chai, which I thought was so strange but now it’s sounding pretty yummy! Super interesting to do curry hot chocolate with coconut!!! Sounds incredible… one of these nights maybe I’ll get to making it!

    Reply
  3. Edenpassante

    February 10, 2016 at 2:36 pm

    What fun flavor combinations! Looks great!

    Reply
  4. Marsya

    February 2, 2016 at 10:19 pm

    I never tried any drink with curry in it and it looks like delicious! Thanks for the ingredients <3

    https://www.kinikunormal.blogspot.com/

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Chocolate

This is the Chocolate Pudding Recipe I Make Nearly Every Month

Sure, store-bought chocolate pudding is fine and good but this right here?  This double-chocolate pudding recipe made with raw cacao powder and coconut milk is elite. It’s also super easy to whip together and a delight to have tucked away in the refrigerator. The thing that I’ve come to love about TikTok is that our…

Read More

ice cream cones on a wooden board surrounded by coffee beans
My Favorite Coffee Ice Cream Without An Ice Cream Maker

Let’s make the easiest coffee ice cream! It’s creamy and scoopable, made with roasty-toasy coffee and a mega amount of crumbled chocolate cookies.  This is the dessert of summer that also sometimes doubles as dinner. Just here to introduce you to your newest kitchen superpower: ice cream without an ice cream maker. Really, this should…

Read More

close up shot of birthday cake recipes with a lit candle on top
The Distinguished Guest Birthday Cake

I flipped through an old vintage cookbook to find one of my favorite birthday cake recipes. A light and tender white cake filled with an easy almond-studded butterscotch caramel, topped with smooth mocha buttercream.  A cake made for a “Distinguished Guest” as Martha Meade suggests is indeed also perfect for a Distinguished Birthday. Forgotten in…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
We’re About to Be Friends featuring @grossypelos We’re About to Be Friends featuring @grossypelosi and his gigantic meatballs! ♥️🤝🤯
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
⁣
This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
⁣
Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up