Toppings

• 1cup shredded coconut
• 2cups heavy cream
• 4teaspoon powdered sugar
• 1/2lemon, zested
• 1/4teaspoon vanilla extract

Hot Chocolate

• 4cups half-and-half
• 4cups unsweetened coconut milk
• 1tablespoon vanilla extract
• 8-10cardamom pods
• 2-3star anise pods
• 1/2teaspoon kosher salt
• 3cups small white chocolate chips or chopped block of white chocolate

FOR THE TOPPINGS:

1. Preheat oven to 350 F.

2. Spread shredded coconut on a small baking pan and toast in the oven for 4 to 6 minutes, until medium brown. Reserve and hold for garnish.

3. Place the heavy cream, powdered sugar, lemon zest and vanilla into a large mixing bowl and hand-mix or use a kitchen mixer until the cream forms stiff peaks, about 2 to 3 minutes. Hold in the refrigerator until ready to use for garnish.

FOR THE HOT CHOCOLATE:

Place half-and-half, coconut milk, vanilla, cardamom pods, star anise and salt in a thick saucepan. Set to medium heat and bring to a simmer (about 200 F); do not boil.

Place white chocolate chips in a 6-quart bowl. Strain hot milk mixture over the white chocolate through a strainer or cheesecloth.

TO SERVE:

Pour/ladle hot chocolate into warmed mugs and garnish with a dollop of whipped cream and a good sprinkle of toasted coconut.