- 2
Ingredients
- 3 cups milk
- 3 tbsp good-quality unsweetened cocoa powder
- 3 tbsp granulated sugar (or more to taste)
- 1 1/4 cups miniature marshmallows
- 1 1/2 tsp vanilla extract
- Pinch salt
Preparation
Step 1
Cover a small baking sheet with foil, and spray it with nonstick cooking spray. Spread the marshmallows on the sheet in an even layer.
If you have a kitchen torch, carefully torch the marshmallows until they’re evenly browned, with not much charring along the edges. (Some black spots are okay, but you don’t want them to be completely blackened.) If you don’t have a kitchen torch, turn on your oven broiler and place the tray of marshmallows on a rack about 6 inches beneath the broiler. Broil for 30-90 seconds, watching them carefully as they toast. The exact time needed will depend on your oven, and the marshmallows can go from “perfectly toasted” to “charred cinders” in the space of just a few seconds. Allow the marshmallows to cool briefly on the baking sheet.
Combine the milk, cocoa powder, sugar, toasted marshmallows, vanilla, and salt in a medium saucepan. Place the pan over medium heat, and whisk occasionally as the mixture heats up. Whisk and heat until it is simmering and the marshmallows are completely dissolved.
If you didn’t have many black areas on the toasted marshmallows, your cocoa should be ready to drink. If you did have a lot of charred areas, you may notice a few specks in the cocoa. These taste fine, but if the appearance bothers you, pour the cocoa through a fine sieve before pouring it into mugs to serve.
Serve Toasted Marshmallow Hot Cocoa topped with–what else?–toasted marshmallows! It can be made in advance and kept in the refrigerator for several days. Reheat in the microwave or on the stovetop to serve.