This idea came to me while watching The Polar Express last week and thus getting the hot hot hot HOT CHOCOLATE song trapped in my noggen.
Happy Friday, all! I envy folks in the northeast for their kiss of autumntime weather. This morning on my run the mercury read 84, with a 78 dew point, and even averaging a 12:xx mile I was slick with sweat and sadness.
Though, the breeze was decent, and even boasted a coolish tint. I’ll take whatever delusional sign I can get.
Since I’m sitting here dreaming about far-off weather improvements, let’s dive into a Campfire S’mores Hot Chocolate. Lordy, this is a good one, maybe my favorite cocoa recipe yet. Toasty marshmallow syrup, lots of chocolate, and scorched mallows atop finished with a chocolate drizzle.
And that rim? Extra adorable. One of my proudest food styling moments and a fun finish to a decadent sip.
Fire In The Hole!
I’ve used this toasted marshmallow syrup twice, the other instance in a cocktail I’ll be sharing soon. It’s a fabulous addition to cocoa as a sweetener and a means of adding a marshmallow kiss to the bev.
To make, throw some big fluffy mallows into a saucepan. You can also line them up on a baking sheet if the close quarters of the pan intimidates you. Use a kitchen torch to blast some flames onto the mallows, giving them a deeply golden hue.
Tip: If you don’t have a butane torch, you can also place the marshmallows on a baking sheet under the broiler for 30-60 seconds. Watch them very closely!
Combine the marshmallows in a saucepan with sugar, cocoa powder, and water. Simmer gently, stirring often, for 8-10 minutes. The mixture will likely bubble up if the boil is too aggressive, so keep the heat low and controlled. Once the granules and the puffballs are dissolved, pull the pan off the heat and stir in some vanilla. Cooled, leftover syrup will keep for up to a week in the fridge.
Use some of that syrup in your cocoa mix! Add to another pan (or clean the one you just used) with whole milk, heavy cream, cocoa powder, and chopped dark chocolate. Heat until the liquid is steaming, whisking often to agitate the chocolate bits, then shut off the heat, add some vanilla, and continue stirring for another 5 minutes or so.
Tip: I like whole milk and heavy cream for an extra rich experience. You can tone down the intensity with 2% or a similar nondairy alternative like oat or soy, and swap out the heavy cream for more milk, half and half, or canned full-fat coconut milk for a dairy-free version.
Before you pour your cocoa into your cutest mugs, line said mugs with chocolate and graham bits. This part is optional but so fun and will surely delight both you and whomever you may be sharing your mug with.
Melt some chocolate in the microwave until totally smooth. In the meantime, slice up a couple sheets of graham crackers carefully into tiny squares. The easiest way I found to do this was to half the sheet of crackers, then half each half along the perforations. Slice each quarter in half lengthwise, then cut out the squares. I hope that made sense.
Use the back of a spoon to coat the rim of your mug with chocolate. Press on the graham squares. They stick really well to the chocolate and I had no issues with them sliding down!
NOW, pour in your cocoa. Garnish with extra toasted marshmallows and a drizzle of that leftover chocolate you used for the rim. A sprinkle of graham cracker dust and a couple squares are the perfect finish to a perfect cozy sip.
Happy weekend, all!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Some like it hot:
Peanut Butter Cup Hot Chocolate
Strawberry White Hot Chocolate
campfire s’mores hot chocolate
Ingredients
- 2 1/2 cups whole milk, or milk of choice
- 1/4 cup heavy whipping cream
- 2 tbsp toasted marshmallow syrup (recipe below)
- 2 tbsp cocoa powder
- 2 oz chopped dark chocolate
- 1 tsp vanilla extract
- toasted marshmallows and chocolate drizzle to top
toasted marshmallow syrup
- 1 1/2 cup jumbo marshmallows
- 3/4 cup sugar
- 1 tbsp cocoa powder
- 1/2 tsp vanilla extract
Instructions
- Toasted marshmallow syrup: Add the marshmallows to a small saucepan. Use a kitchen torch to set those fuckers ablaze (jk, just toast them enough to achieve a deep golden/brown hue). Stir in the sugar, 3/4 cup of water, and the cocoa powder. Bring to a gentle simmer and heat, stirring occasionally, for 8-10 minutes until the granules and marshmallows dissolve. Remove from heat and sir in the vanilla. Leftover syrup keeps up to a week, sealed, in the fridge.
- In a saucepan, combine the milk, heavy cream, toasted marshmallow syrup, cocoa powder, and chopped chocolate. Heat until steaming, whisking frequently, then shut off the heat and continue stirring another 5 minutes until the chopped chocolate melts and everything is well combined. Stir in the vanilla extract.
- Divide the cocoa into two large mugs, or four smaller ones. Top with toasted marshmallows and a drizzle of melted chocolate, and serve with graham squares!
