For the hot chocolate, bring the Coca-Cola, evaporated milk, cocoa powder, brown sugar and corn flour up to a gentle simmer over medium heat. Whisk until smooth and simmer it 10-15 minutes until smooth and slightly thickened. Remove the mixture from the heat and whisk in the chopped chocolate until smooth. Sweeten with more sugar if desired. Top each portion of hot chocolate with a dollop of whipped cream and garnish with a Maraschino cherry.
For the waffle churros, pre-heat the oven to 190°C. Bake the waffles for 5 minutes, turn them over and bake for a further 2-3 minutes until golden and crisp. Cool the waffles for 5 minutes. Combine the finely chopped pistachios and brown sugar. Brush each waffle, on both sides, with the melted butter and dip it into the pistachio sugar to crust. Slice into thick batons and serve it with the hot chocolate.
Store any leftover hot chocolate in the fridge and re-heat over very low heat as the chocolate bits will solidify on standing.
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