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–+ servings

Creamy Hot Cocoa with Torched Marshmallow

A rich and indulgent cream hot cocoa topped with a torched marshmallow that adds a delightful smoky sweetness, perfect for sharing on a cozy evening.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Beverage, Dessert
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Hot Cocoa

  • 4 cups any milk Whole milk gives a luxuriously thick mouthfeel.
  • 10-12 oz sweetened condensed milk Adjust to your preference.
  • 1 cup coffee or double shot of espresso Alternatively, use 1 tbsp espresso powder.
  • 1 stick cinnamon
  • 7-8 oz chocolate (milk, dark, or bittersweet, chopped) Choose based on your preferred chocolate richness.
  • 2 tsp vanilla
  • 1 pinch salt Brightens the chocolate flavor.

For the Marshmallow Topping

  • 1 pinch salt
  • ¼ cup water
  • ½ cup granulated sugar
  • ½ cup light corn syrup
  • ½ tsp vanilla

To Serve

  • graham crackers For garnish.
  • crushed candy canes Optional garnish for a minty touch.

Instructions
 

Prepare the Hot Cocoa

  • In a large pot, combine milk, sweetened condensed milk, coffee, cinnamon stick, and chocolate over medium heat.
  • Stir gently and continuously for about 30 minutes until the chocolate fully melts and the liquid thickens slightly to your preference.
  • Watch for a glossy surface and a scent of warm chocolate and coffee.
  • Turn the heat to the lowest setting.
  • Add in 2 tsp vanilla and a pinch of salt. Stir to combine and keep the mixture warm while you prepare the marshmallow topping.

Make the Marshmallow Topping

  • Wipe down mixing bowl, whisks, and spatula with vinegar or lemon juice.
  • Separate egg whites and store yolks for later. Combine egg whites in a large mixing bowl with a pinch of salt.
  • Whip with a hand mixer until the mixture transforms from bubbles to almost foamy.
  • Continue whipping the whites until soft peaks begin to form.
  • In a small saucepan, combine water, sugar, and corn syrup over medium heat. Gently mix once, then leave it alone as it starts to boil.
  • Heat syrup until it reaches 240ºF on a thermometer.
  • Carefully and slowly stream the hot syrup into your egg whites while continuing to whip.
  • Once all syrup is added, continue whipping on medium-high until the marshmallow thickens to stiff peaks.
  • Transfer the marshmallow to a piping bag fitted with a wide round or star tip.

Assemble and Serve

  • Pour hot cocoa into mugs while it is steaming and aromatic.
  • Pipe the marshmallow around the rim in generous swirls.
  • Use a small kitchen torch to carefully toast the marshmallow until edges are golden.
  • Garnish with a graham cracker or a sprinkle of crushed candy canes.
  • Serve immediately and enjoy while the cocoa is warm and the marshmallow is still pillowy.

Notes

This drink is best enjoyed fresh, but components can be stored separately. Use real butter and quality chocolate for the best flavor.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 48gProtein: 7gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 38g
Keyword Chocolate, Comfort Drink, Hot Cocoa, Marshmallow, Winter Beverage
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