Warm Savannah peach cocktail

  • 750ml milk
  • 3 tbsp caster sugar
  • 2 tbsp cocoa powder
  • 60ml coconut rum
  • 60ml peach schnapps
  • Toasted coconut, for garnish
  • For the whipped cream
  • 250ml double cream
  • 30g powdered granulated sugar
1) Heat milk to a simmer in a medium saucepan over medium-low heat. Whisk in caster sugar and cocoa powder and turn heat to low.

2) In a large bowl combine double cream and icing sugar. Using a whisk or hand mixer whip cream until soft peaks form.

3) Add 30ml of each type of liqueur to 2 large, heat resistant glasses or mugs. Fill glasses with the hot chocolate and garnish with whipped cream and toasted coconut.

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