Description
This creamy hot cocoa recipe features rich dark chocolate blended with whole milk and heavy cream, topped with perfectly torched marshmallows for a delightfully indulgent treat. Ideal for cozy evenings, the toasted marshmallows add a golden, bubbly layer that enhances every warm sip.
Ingredients
Scale
Hot Cocoa Base
- 2 cups whole milk
- 1/4 cup heavy cream
- 4 ounces dark chocolate, chopped
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Toppings
- 8 large marshmallows
Instructions
- Preheat torch or broiler: Prepare your kitchen torch by turning it on or set your oven broiler to high. If you like, warm your mugs to keep the hot cocoa hot longer.
- Combine dairy and dry ingredients: In a medium saucepan over medium heat, combine the whole milk, heavy cream, cocoa powder, granulated sugar, and a pinch of salt. Whisk continuously until the mixture is smooth and warmed through, but not boiling.
- Melt in the chocolate: Add the chopped dark chocolate to the warm mixture. Whisk gently until the chocolate is fully melted and incorporated, creating a smooth and glossy hot cocoa. Stir in the vanilla extract for added depth of flavor.
- Pour hot cocoa into mugs: Carefully ladle or pour the hot cocoa into prepared mugs, leaving space at the top to accommodate the marshmallows.
- Add marshmallows and toast: Place one or two large marshmallows atop each mug. Use your kitchen torch to toast the marshmallows until they become golden brown and bubbly. Alternatively, place the mugs under the oven broiler briefly, watching closely to prevent burning.
- Optional garnish: For an extra special touch, sprinkle a light dusting of cinnamon or chocolate shavings over the toasted marshmallows.
- Serve immediately: Enjoy the hot cocoa right away while it’s warm, and the marshmallow topping is perfectly melty and toasted.
Notes
- Use a gentle heat on the stove; avoid boiling the milk to prevent scalding.
- If you don’t have a kitchen torch, broiling works well but requires close supervision.
- For a dairy-free or vegan alternative, substitute plant-based milk and cream:
- Adjust sweetness by varying the amount of sugar to taste.
- Stir well to prevent chocolate from sticking and burning on the pan bottom.
