S'mores Hot Cocoa Recipe

Make the crumble

Place graham crackers in a zip-top bag or food processor and pulse until coarse crumbs form (about 1/2 to 3/4 cup crumbs). Transfer to a small bowl and stir in the melted butter and a pinch of kosher salt until evenly moistened. Set aside.

Reserve a tablespoon of the crumble for rim garnish and use the rest for sprinkling on finished drinks.

Prep marshmallows

If using large marshmallows for toasting, skewer them on long forks or metal skewers. Toast them over a gas flame, kitchen torch, or under a broiler until evenly browned and slightly charred; rotate to toast all sides. Set toasted marshmallows aside on parchment.

If you don't have store-bought marshmallow syrup, make a quick syrup: combine 1/4 cup water, 1/2 cup granulated sugar, and 1/2 cup mini marshmallows in a small saucepan over medium heat. Stir until sugar dissolves and marshmallows melt, simmer 2 minutes, then remove from heat and stir in 1/2 tsp vanilla. Strain if desired and cool slightly. Use 3 tablespoons per 4-cup recipe.

Warm milk and combine cocoa

In a medium saucepan, whisk together cocoa powder, granulated sugar, and a pinch of salt. Add about 1/4 cup of the milk to the cocoa mixture to form a smooth paste, whisking to remove lumps.

Add the remaining milk to the saucepan and place over medium heat. Warm gently, whisking frequently, until steam rises and small bubbles form around the edge (do not boil) — about 5 to 7 minutes.

Remove from heat, add chopped semisweet chocolate and vanilla extract. Whisk until the chocolate is fully melted and the mixture is silky and smooth. Taste and adjust sweetness if desired.

Stir in 3 tablespoons of marshmallow syrup (or to taste) into the hot cocoa base to incorporate the marshmallow flavor thoroughly.

Steam or froth (optional)

If you prefer a steamed-milk texture, steam an additional 1 cup of milk until hot and micro-foamed (or froth 1 cup milk with a handheld frother). Gently fold the steamed/frothed milk into the hot cocoa base to create a creamier texture. If not steaming, simply ladle the hot cocoa into mugs.

Rim each serving mug with a little marshmallow syrup (or simple syrup), then dip the rim into the reserved graham cracker crumble to coat.

Divide the hot cocoa between 4 mugs (about 1 cup each). Top each with a spoonful of mini marshmallows and a toasted large marshmallow. Sprinkle graham cracker crumble over the top and add chocolate shavings or extra chocolate chips if using.

Finish with an optional dollop of whipped cream and a light drizzle of additional marshmallow syrup if you like. Serve immediately while marshmallows are warm and gooey.