Hot Chocolate with Marshmallows
This Hot Chocolate with Marshmallows is a rich, creamy, and comforting drink that transforms simple ingredients into a luxurious café-quality treat. Real dark and milk chocolate are melted into warm milk, sweetened with a touch of sugar, and finished with fluffy mini marshmallows that melt into swirls of sweetness. Ready in just 15 minutes, it's perfect for cozy nights, holiday gatherings, or anytime you need a warm hug in a mug.
Equipment
- Medium saucepan 3-4 quart capacity
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Mugs for serving
- Fine-mesh strainer (optional) for extra smoothness
- Microplane grater for chocolate shavings
Ingredients
- 4 cups whole milk 960ml; or your preferred milk alternative
- 6 ounces dark chocolate 170g; finely chopped
- 2 ounces milk chocolate 57g; finely chopped
- 3 tablespoons sugar adjust to taste
- 1 teaspoon vanilla extract
- salt pinch
- 2 cups mini marshmallows plus extra for topping
- whipped cream optional, for serving
- chocolate shavings optional, for garnish
Instructions
- Finely chop both the dark chocolate and milk chocolate using a sharp knife. Keep the chocolates separate since they'll be added at different times.
- Pour the milk into a medium saucepan over medium-low heat. Warm gently, stirring occasionally, until small bubbles form around the edges but not a full boil, about 3-4 minutes.
- Remove the pan from heat. Add the chopped dark chocolate first and whisk constantly until completely melted and glossy. Add the milk chocolate and continue whisking until fully incorporated.
- Add the sugar and whisk until dissolved. Taste and adjust sweetness. Stir in the vanilla extract and a pinch of salt until completely smooth.
- Add 1 cup of mini marshmallows directly into the hot chocolate. Stir gently over low heat until they begin to melt into the drink, creating an extra creamy texture.
- Continue warming over low heat for 2-3 more minutes, stirring frequently to prevent settling. Do not let it boil. If a skin forms on top, simply whisk it back in.
- For an ultra-smooth texture, pour the mixture through a fine mesh strainer into a clean pot or pitcher. This removes any unmelted chocolate bits or marshmallow remnants.
- Pour into mugs, filling about three-quarters full. Top generously with remaining mini marshmallows, add whipped cream if desired, and garnish with chocolate shavings. Serve immediately.
Notes
- Use quality chocolate because it's the star ingredient; cheap chocolate will taste cheap in your drink.
- Don't rush the melting; high heat can cause the chocolate to seize and become grainy.
- Whisk constantly when adding chocolate to prevent lumps from forming.
- Warm your mugs by rinsing them with hot water before serving so your hot chocolate stays hot longer.
- Chop chocolate finely for faster, more even melting without overheating the milk.
- Keep the heat low throughout the process to maintain that smooth, creamy texture.
- Use whole milk for the richest result, though any milk will work in this recipe.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, whisking frequently.
- Don't freeze as the texture will separate and become grainy when thawed.
- Store marshmallows separately and add fresh ones when serving reheated hot chocolate.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 48gProtein: 9gFat: 18gSaturated Fat: 11gCholesterol: 25mgSodium: 125mgFiber: 3gSugar: 42gCalcium: 285mgIron: 2mg
Tried this recipe?Let us know how it was!