Lachlan created this ultrarich hot chocolate topped with coconut cream for his partner Bobby Stuckey’s wife, Danette, who has a sweet tooth. "At Frasca, we make a lot of desserts with chocolate or coconut, so we just kept going and came up with this drink," says Lachlan. Ingredients 1 (13.5-oz) can unsweetened coconut milk 1/4 cup sugar 1 3/4 cups heavy cream 1 2/3 cups whole milk 3 cups bittersweet chocolate chips (18 ounces) Marshmallows for serving (optional)

Instructions
In a small saucepan, combine the coconut milk and sugar and heat, stirring to dissolve the sugar; keep warm. In a medium saucepan, combine the cream and whole milk and bring to a simmer. Add the chocolate chips and remove from the heat. Let stand, stirring occasionally, until the chocolate is melted; whisk until smooth. Pour the chocolate into 8 mugs and spoon some of the coconut milk on top. Garnish with the marshmallows and serve.

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Yields: 8 Servings
     Food & Wine magazine, February 2007, page 134

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