S'mores Hot Chocolate
This S'mores Hot Chocolate captures all the campfire magic without leaving your kitchen. Rich, velvety chocolate mingles with the honey-sweet flavor of graham crackers, while golden toasted marshmallows add that essential smoky sweetness on top. Ready in just 15 minutes, it's an indulgent, kid-friendly treat that's perfect for cozy nights in.
Equipment
- Medium saucepan 3-quart capacity
- Whisk
- Measuring cups and spoons
- Kitchen torch or broiler for toasting marshmallows
- Serving mugs heat-safe, 12-16 oz capacity
- Fine-mesh strainer optional, for extra smooth texture
Ingredients
- 4 cups whole milk 950ml
- 1/2 cup heavy cream 120ml
- 1/2 cup semi-sweet chocolate chips 90g
- 1/4 cup cocoa powder 25g
- 1/4 cup granulated sugar 50g
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 graham crackers crushed, plus extra for garnish
- 12-16 large marshmallows for topping
- 2 tablespoons chocolate syrup for drizzling, optional
Instructions
- Place 4 graham crackers in a sealed plastic bag and crush with a rolling pin until fine crumbs form, then set aside about 2 tablespoons for garnish.
- Pour milk and heavy cream into a medium saucepan, add the crushed graham crackers, and warm over medium heat until small bubbles form around the edges, about 5 minutes. Do not boil.
- Remove from heat and let the graham crackers steep for 3-4 minutes, then strain the mixture through a fine-mesh strainer and return the liquid to the saucepan.
- Place the saucepan back over medium-low heat, add the semi-sweet chocolate chips, and whisk continuously until completely melted and smooth, about 2-3 minutes.
- Add the cocoa powder, granulated sugar, and salt, whisking vigorously for 1-2 minutes until completely smooth and velvety.
- Remove the saucepan from heat and stir in the vanilla extract, then taste and adjust sweetness if needed.
- Thread marshmallows onto a skewer and use a kitchen torch to toast them until golden brown all over, or broil on a parchment-lined baking sheet for 1-2 minutes.
- Pour the hot chocolate into mugs, top each with 3-4 toasted marshmallows, drizzle with chocolate syrup if desired, and sprinkle with reserved graham cracker crumbs. Serve immediately.
Notes
- Use whole milk rather than low-fat versions for the richest, creamiest texture that coats your mouth.
- Don't skip the heavy cream since it adds luxurious body and prevents the hot chocolate from tasting thin.
- Keep the heat at medium-low once you add chocolate to prevent it from seizing or developing a grainy texture.
- Steep the graham crackers long enough to extract their honey-cinnamon flavor but not so long that they make the mixture gritty.
- Toast marshmallows just before serving because they deflate and lose their appealing texture as they cool.
- Warm your mugs with hot water before pouring to keep the hot chocolate at the ideal temperature longer.
- Add a pinch of espresso powder to intensify the chocolate flavor without making it taste like coffee.
- Store leftover hot chocolate in an airtight container in the refrigerator for up to 3 days; keep marshmallow toppings separate.
- Freeze the hot chocolate base (without marshmallows) in freezer-safe containers for up to 2 months.
- Reheat on the stovetop over medium-low heat, whisking frequently, or in the microwave for 60-90 seconds, stirring halfway through.
Nutrition
Serving: 1cupCalories: 385kcalCarbohydrates: 54gProtein: 9gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 195mgPotassium: 400mgFiber: 3gSugar: 45gVitamin A: 8IUVitamin C: 2mgCalcium: 22mgIron: 11mg
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