Hot Cocoa Season, My Favorite Time
So, here's a confession: I make Homemade Hot Cocoa With Marshmallows even when it's 80 degrees out. No shame. It's my comfort drink, and my kids basically think I'm a kitchen magician for it. One time, the power went out during a blizzard (proper Northeast story, right?), and I still managed to whisk up a pot of this stuff over the stovetop with a flashlight between my knees. Not saying it was my finest moment, but we survived, powered by chocolate and probably way too many marshmallows. Oh, and if you ever want to impress anyone in your house (or, you know, just yourself), a warm mug of this will do the trick.
Why I Keep Making This Hot Cocoa
I make this when we've had a rough day (or even a great one—hot cocoa doesn't judge). My family goes wild for this because it’s rich, creamy, and nothing like those little sachets you stir into hot water (you know the ones, right? Blah). My spouse actually admits to sneaking extra marshmallows from the jar. Once, I tried to get all fancy and use imported chocolate, but honestly, any decent chocolate gets you that cozy vibe. I used to scorch the milk—don’t do that, unless you like cleaning burnt pans. Anyway, homemade just tastes like a hug in a mug (wait, that’s kind of cheesy, but you get me).
My Not-So-Strict Ingredients List
- 2 cups whole milk (I sometimes use oat when I’ve run out, works fine)
- 2 tablespoons unsweetened cocoa powder (Dutch-process if you’re feeling extra, or just basic Hershey's—my grandma swore by it)
- 2 ounces bittersweet chocolate, chopped up (but even a chocolate bar you’d snack on will do in a pinch)
- 2 tablespoons sugar (more if you like it sweet, I add a bit extra for the kids)
- Pinch of sea salt (optional but recommended lightly—trust me, it brings out the flavor)
- ½ teaspoon vanilla extract (if I forget it, nobody's noticed yet, so... up to you)
- 1 cup mini marshmallows (or the giant ones, torn up—there are no cocoa police)
How I Really Make Homemade Cocoa
- Pour the milk into a saucepan (heavy-bottomed is nice, but I’ve used a junky one with zero issues) and heat it over medium-low heat. Don’t rush it or crank it up, or you’ll get the scorched bits, which… yeah, nah.
- Whisk in the cocoa powder and sugar. (This is where I sneak a taste—it’s half the fun.) Whisk like you’re getting paid for it, until there are no sad little lumps hiding.
- Toss in the chopped chocolate and pinch of salt. Stir until melted and glossy. If it looks a bit separated or odd at first, just keep whisking. It sorts itself out. Promise.
- Remove from heat, add the vanilla, and give it one last mix.
- Pour into mugs, do the dramatic marshmallow avalanche. Sometimes I toast them under the broiler for like thirty seconds first if I’m feeling extra (or if the kids are watching—woah effect guaranteed).
Stuff I Figured Out (Mostly The Hard Way)
- Don’t use boiling milk. Ever. It gets weird and develops this skin that nobody wants.
- Cocoa powder likes to dust everything, not just your drink. Whisk gently or prepare for a light chocolate snowfall.
- If you forget the salt, it’s not a disaster. But with it, the chocolate really wakes up. I didn't believe this until I messed up once.
Things I've Messed Around With (Spoiler: Some Work, Some Don't)
- I’ve swapped in almond milk—good, a bit less creamy though. Coconut milk made it kind of tropical, but the kids weren’t sold.
- I tried adding a pinch of cinnamon one time. That was lovely. Chili powder? Not my thing, but my neighbor swears by it.
- Once, I blended the marshmallows right in (like, trying to be clever). All I got was weirdly stringy goo. Just, no.
Gear Talk (AKA, You Don’t Really Need Fancy Stuff)
So, yes, a decent saucepan is ideal, but honestly, I've MacGyvered this in a microwave before (not recommended, but hey—needs must). If you have a tiny whisk, great. A fork also works; just a little more elbow grease involved. Got a milk frother? Go wild, but only if you’ve got time. Or patience.
Where to Keep Leftovers (Does Anyone Actually Have Leftovers?)
Technically, you can let it cool, pour into a jar, and store in the fridge for up to two days. But in my house, it rarely survives the evening. If it somehow does, I swear it tastes even chocolatier the next day (maybe just my imagination). Just stir and rewarm gently.
How We Serve It (A Story for Every Mug)
I always do extra marshmallows (why hold back?). Sometimes, we do a peppermint stick stirrer at Christmastime. My dad puts a dash of whiskey in his, but that’s his own tradition. Once, we topped it with crushed-up cookies and called it dinner. Not sure that's recommended, but memorable for sure.
Stuff I Wish I’d Known (Pro Tips… Sometimes From Fails)
- Don’t try to rush melting the chocolate; once, I cranked the heat and ended up with gritty cocoa. Wasn’t my best work.
- Clean up as you go. Sticky marshmallows turn into cement if left alone. Ask me how I know.
- Actually, I find it works better if you pour the hot cocoa over the marshmallows, not the other way 'round. They melt perfectly that way.
Hot Cocoa Q&A (Some Real, Some Possibly Imagined)
- Can I use water instead of milk?
You can, but honestly, what’s the point? It’ll be thinner, less creamy, kind of sad-looking. (But hey, desperate times?) - How do you keep the cocoa smooth?
I whisk the dry stuff into a splash of milk first, then add the rest. Or just accept a few lumps—you’re drinking chocolate, not entering a contest. - Do I have to use marshmallows?
Nope! Use whipped cream, skip the topping, or go wild with chocolate shavings. But, c’mon…marshmallows are fun. - Not sweet enough for my kids; what should I do?
Add an extra spoon of sugar (or drizzle with a bit of honey). Or, distract them with sprinkles. Works for me. - What if I burn the milk?
Start over. Or tell everyone it’s “smoky hot cocoa”—once I tried, nobody bought it. Best just to go again.
And that’s the long and winding road to my favorite cup of Homemade Hot Cocoa With Marshmallows. Sometimes I go off the rails and snack on marshmallows while it simmers. You might get distracted too. Enjoy however you like—no two mugs are ever the same, and that’s part of the fun, innit?
Ingredients
- 3 cups whole milk
- ½ cup heavy cream
- ⅓ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup mini marshmallows, for topping
Instructions
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1In a medium saucepan, combine whole milk and heavy cream over medium heat. Warm until steaming but not boiling.
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2Whisk in unsweetened cocoa powder, granulated sugar, and salt until fully dissolved.
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3Add the semi-sweet chocolate chips and stir constantly until they melt and the mixture is smooth.
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4Remove from heat and stir in the vanilla extract.
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5Pour the hot cocoa into mugs and top each with mini marshmallows before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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