Happy Camper Recipe

In a medium saucepan, whisk together the cocoa powder, sugar and about 2 tablespoons of the milk to form a smooth paste. This prevents lumps.

Add the remaining milk to the saucepan and place over medium heat.

Cook, stirring frequently, until the mixture is hot and just beginning to steam (do not boil), about 5–7 minutes.

Chop or grate the semi-sweet chocolate and add to the hot milk. Whisk until fully melted and smooth.

Stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness if needed.

Lower heat to the lowest setting to keep warm while you toast the marshmallows.

Pan-toasting (no flame)

Heat a small skillet over medium-low and add the unsalted butter. When the butter is melted and foamy, place 4 large marshmallows in the skillet and press slightly so they make contact with the surface.

Allow marshmallows to brown on the bottom for 30–60 seconds, then using tongs rotate to brown the other sides. Work in batches until all marshmallows are golden and soft, about 4–6 minutes total.

Flame-toasting (optional, indoor-safe)

If you prefer a charred exterior, thread marshmallows on metal skewers or long forks and carefully roast with a culinary torch or over a gas burner, rotating until evenly browned. Take care to avoid flames catching the marshmallow on fire.

If using graham cracker crumbs, quickly press the warm toasted marshmallows into the crumbs to adhere for a s'mores-like finish.

Divide the hot chocolate between 4 mugs (about 3/4 cup per mug).

Top each mug with two toasted large marshmallows. If you prefer smaller pieces, tear toasted marshmallows and scatter over the surface.

Sprinkle a pinch of chocolate shavings or sift a little cocoa powder on top, add a pinch of sea salt if desired, and scatter a few mini marshmallows for extra texture.

Serve immediately while the marshmallows are warm and slightly melty. Stir before drinking to incorporate toasted marshmallow flavor through the cocoa.