Hot chocolate is one of the things that I look forward to during winter in Connecticut. I have great memories of sledding or ice skating and coming inside to get warmed up and our Mom would always have it ready for us. She made it from a mix and added water and mini marshmallows and my childhood taste buds were perfectly happy. Fast forward ten years to a Christmas visit to Santa Fe where we had authentic Mexican Hot Chocolate and I was forever spoiled. My desire for more sophisticated hot chocolate combinations has taken me on a chocoholic journey and some of my favorite variations include salted caramel, peppermint and Nutella. It is another cold day, with lots of snow on the ground and if you are in the mood for hot chocolate, here is a recipe for S’mores Hot Chocolate via the Minimalist Baker. It’s absolutely delicious and the crushed graham cracker around the rim adds an unexpected element. I modify the recipe only slightly, by using whole milk and real sugar. The result is a rich, decadent, gooey, chocolate bit of heaven to sip by the fire. If a food can be sexy, its got to be chocolate.
- 2 cups milk, any kind
- 1 cup water (or use 3 c milk)
- ¼ cup cocoa powder
- 2 Tbsp light chocolate syrup
- 2 Tbsp sugar
- 1/4 tsp non-bitter stevia (or add 1-2 Tbsp more sugar to taste)
- pinch salt
- graham crackers, crushed (for lining rim)
- ½ cup marshmallows
- Preheat oven to low broil and move oven rack to the second from the top (high enough up to broil your marshmallows). Place baking sheet on rack.
- Heat milk and water in a saucepan over medium heat until warmed through – about 5 minutes. Be careful not to overheat or scald.
- Add cocoa powder, chocolate syrup, sugar, stevia and salt and whisk vigorously until thoroughly combined.
- Meanwhile, take a few marshmallows and rub them around the top of your mugs so the graham crackers will stick. Then, dip mug in graham cracker crumbs until well lined. You could also add some graham cracker crumbs to the bottom of your mug for extra graham flavor.
- Pour in hot chocolate and top with ¼ cup marshmallows each. Carefully set mugs on the baking sheet in the oven and broil marshmallows until browned, watching carefully as to not let them burn.
- Carefully remove from the oven with a towel and serve with holders or a small towel to protect hand from heat (they should cool quickly for handling). Top with a drizzle of chocolate syrup and extra graham cracker crumbs for serving (optional).
Recipe courtesy of Minimalist Baker