From Paula Deen
3 cups milk
3 tablespoons sugar
2 tablespoons cocoa
2 ounces coconut rum
2 ounces peach schnapps
Toasted coconut, for garnish
Whipped cream:
1 cup heavy cream
1/4 cup powdered sugar
Heat milk to a simmer in a medium saucepot over medium-low heat. Whisk in sugar and cocoa powder and turn heat to low.
In a large bowl combine heavy cream and powdered sugar. Using a whisk or hand mixer whip cream until soft peaks form.
Add 1-ounce 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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