Hot Chocolate With Marshmallows Recipe

Prepare cocoa mix

In a small bowl or measuring cup, whisk together the unsweetened cocoa powder and granulated sugar with 2–3 tablespoons of the milk to form a smooth, lump-free paste. This helps the cocoa dissolve when heated.

Heat base liquids

Pour the remaining milk and the heavy cream into a small saucepan over medium-low heat. Warm gently until the edges begin to steam and small bubbles form around the perimeter — do not boil (about 4–5 minutes). Stir occasionally to prevent a skin from forming.

Combine and melt chocolate

Whisk the cocoa-sugar paste into the warmed milk and cream until fully incorporated. Add the semisweet chocolate (finely chopped or in chips) and continue to heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth (1–2 minutes).

Finish and season

Remove the saucepan from the heat. Stir in the vanilla extract and the pinch of salt. Taste and adjust sweetness as desired by adding more sugar 1 teaspoon at a time.

Divide the hot chocolate between two heatproof mugs (about 1 cup each).

Top each mug with about 1/4 cup of mini marshmallows so they float on the surface. If you prefer them toasted, use a kitchen torch to lightly toast the marshmallows for 5–10 seconds or place mugs briefly under a broiler (watch carefully) until marshmallows are golden — mugs must be oven-safe for broiler use.

If desired, add a dollop of whipped cream and dust with a light sprinkling of cocoa powder or grated chocolate. Serve immediately while hot.