
Hot Cocoa
January 31st is National Hot Chocolate Day. To celebrate, I'm sharing with you this recipe that was a success when we were in La Vega Encendida in December. This hot chocolate is full of flavor and has a creamy texture for a unique experience.
Servings: 2 – 12 oz mugs
Time: 15 minutes
Ingredients
- 125 g whole milk
- 93 g evaporated milk
- 114 g mini marshmallows
- 56 g semi-sweet chocolate chips
- 58 g heavy cream
- 1 pinch of salt
Directions
- In a medium saucepan over medium heat, add whole milk and evaporated milk.
- When you see bubbles in the corners, add the marshmallows and chocolate chips.
- Stir constantly until they melt.
- Add the heavy cream so that it thickens a little.
- Serve with mini marshmallows or marshmallow fluff.
- If you have a kitchen torch, toast the marshmallow to bring out its flavor.
Let me know in the comments what you think of this recipe. Happy National Hot Chocolate Day!