If you're looking for a fun and festive cozy winter drink to celebrate the holidays with the whole family, this Creamy Hot Cocoa w/ Torched Marshmallow is IT. After testing a bunch of hot chocolate recipes, I can confidently say this is the BEST and EASIEST one I've tasted. EVER. Inspired by Polar Express using REAL chocolate and no powders (that's right - no gelatin, cornstarch, or even cocoa powder), enjoy a hot cup with homemade marshmallow piped around the rim and TORCHED for that ultimate campfire vibe.
Simmer slowly with milk, good quality chocolate, condensed milk, cinnamon stick, vanilla, salt, and the optional-but-clutch ingredient - coffee! Add a fresh brewed cup, a couple shots of espresso, or even espresso powder and let me tell you - it changes the game. It balances out the sweetness and enhances even more of the chocolate flavor. Combine and stir until it slightly thickens and it's ready - it's THAT EASY.
Can we take one quick moment to admire these adorable festive Hot Cocoa Mug Set I found? They are just too cute! The moment I realized I wanted to share this recipe, I knew I had to get it.
Who else grew up most of their life thinking hot chocolate was combining hot water with a single serving packet of Swiss Miss powder you buy at the grocery store? Yes, same. It took me a moment to realize making it from scratch would be THAT much better!
Glace Ice Cream Shop in New York first inspired to make this Creamy Hot Cocoa w/ Torched Marshmallow recipe after seeing their irresistible fluffy rimmed marshmallows drinks. I also saw Moribyan's series of winter drinks she shared - they looked delicious! And of course we heard so much about the famous hot chocolate they serve on Polar Express. I also follow Sad_papi on Tiktok and his viral hot chocolate recipe looked ridiculously good. After taking many notes and testing, I can confidently say I love this recipe. I hope you do, too.
If you enjoy torched marshmallow desserts as I do, you will love my Easy Reese's S'mores Dip. Last minute holiday ideas? How about No-Bake Gingerbread Tiramisu or Cranberry Tiramisu? And for all things chocolate, don't leave before checking out my Dubai-Inspired Pistachio Ice Cream Bars or the Viral Dubai Pistachio Chocolate Bar recipes!
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Why You Will Love This Creamy Hot Cocoa Recipe
- Easy to make: Combine hot cocoa ingredients into a pot and let it thicken, that's it.
- Rich and creamy: Contrary to other recipes, you do not need cornstarch to thicken your hot chocolate. We're even staying away from all powders in general - using silky condensed milk as our sweetener and melting real chocolate versus cocoa powder. How can this NOT be delicious?
- Flavor is balanced: You may assume this hot chocolate will be overwhelmingly sweet. However you'll soon see the coffee, the salt, and especially if you decide to use dark chocolate - all this will work in harmony with the sweetness and leave you with just good hot chocolate.
- Find out what REAL marshmallow taste like: If this is your first time making marshmallow from scratch, you will soon understand why store-bought marshmallow/fluff is simply convenient to use but nowhere close to being as delicious. Do we even really need them for Rice Krispies treats at this point? I'm actually considering if we really do!
- You have options: You're down to make hot chocolate, but not the marshmallow? Go for it. You'd love to make it all, but don't want to bother with piping bags? Simply dollop the marshmallow on top with a spoon! Don't have a blowtorch? Simply crush up some candy canes and sprinkle some on.
Why Homemade Marshmallow Fluff?
If you simply want to enjoy hot chocolate and not bother with homemade marshmallow fluff, I get it. So many of us grew up on store-bought marshmallow fluff - it's easy and nostalgic! But if no one has ever said it, let me be the first - marshmallow is COMPLETELY DIFFERENT homemade. They're unbelievably soft, sweet but not that sickening rot-your-teeth sweet, and overall an amazing texture. Plus you can flavor it any way you want! There is some timing involved to whipping them to perfect peaks, the process is similar to making Italian meringue. But once you see how easy it is to master it, you will wonder just how many more delicious desserts you can make with homemade marshmallow.
Ingredients
- Milk: I used whole milk, you can also use 2%.
- Sweetened condensed milk: Creates a creamier texture than granulated or brown sugar. Adjust to your sweetness preference.
- Cinnamon stick: Steeped to extract flavor. You can also opt to use ground cinnamon.
- Chocolate: I enjoy using a blend of both quality milk and dark chocolate bars, chopped. You can use one or the other, or bittersweet 60% also works great.
- Coffee or espresso: Brings out the flavor of your chocolate and balances with the sweetness. You can also use espresso powder.
- Vanilla: Use vanilla extract or vanilla seeds from the bean.
- Salt: Essential ingredient to enhance flavor of the chocolate.
- Egg whites: Beating them to soft peak as the base of the marshmallow.
- Granulated sugar: Sweetness.
- Corn syrup: Standard ingredient for marshmallow base. You can also substitute with honey.
How To Make Creamy Hot Cocoa w/ Torched Marshmallow
Combine milk, condensed milk, chopped chocolate, and cinnamon stick in a large pot on med heat. Add coffee or espresso - optional but highly recommended.
Once it thickens to your liking, turn stove to lowest setting. Add the vanilla and a good pinch of salt.
Just allowing real chocolate to simmer will thicken your hot cocoa smoother and creamier than using cornstarch.
Pro tip: before whipping egg whites in any recipe, wipe down clean bowl, whisks, and spatulas with vinegar to ensure there is no fat residue. Any small amount of fats lingering will inhibit egg whites from whipping fluffy.
Whip until soft peaks form. You can use a stand mixer, however the amount in this recipe may be too small for standard-size stand mixing bowls.
Combine water, sugar, and corn syrup in a saucepan on med heat. Stir once gently, then leave mixture alone.
Heat mixture until it reaches 240ºF (115ºC). Use a reliable candy thermometer. Syrup will go from clear to faintly discolored.
Slowly and carefully stream hot syrup into your soft-peaked egg whites tilting it at the end of your bowl. Be sure hand mixer is at slow speed and avoid pouring hot mixture into your whisks. This will prevent it getting splashed.
Continue mixing as marshmallow thickens. Add in vanilla.
Marshmallow fluff is ready when it's extremely thick with lots of rippled texure and stiff peaks, You can transfer to a piping bag, or simply dollop a spoonful on top your hot chocolate.
Pour hot cocoa into your favorite holiday mug.
Pipe or dollop marshmallow. Use a blowtorch to toast it, or enjoy it with crushed candy canes and graham crackers!
Suzy's Tips For Success
- Heat hot chocolate to your preference: The longer you simmer it, the thicker it gets. So you choose! If you enjoy that rich French or Italian style hot chocolate, keep stirring. If you prefer it thinner, keep it on medium heat for about 30 minutes.
- Stir hot syrup mixture once, then leave it alone as it starts to boil: Agitating it too much can cause sugar crystals to form, which can result it becoming grainy and not allowing it to reach its desired soft fluffy texture. So stir it minimally once sugar starts to dissolve and avoid stirring completely once syrup comes to a boil.
- Use a candy thermometer: We need to reach 240ºF (115ºC). Here are the two digital thermometers I use regularly - the infrared and probe cooking thermometer. Both works great for me and I prefer these to the classic analog paddle thermometer. Use what works best for you. If you can't get a hold of one, you can periodically test it by dropping a small amount of syrup into a bowl of icy cold water. You'll know it's ready when the candy can form into a ball by squeezing it. If it still only forms a thin thread, then the syrup is approx 230-235ºF and has to heat longer.
- Time your syrup and soft-peak egg whites to be ready together: Heat your syrup and monitor the temperature. Once it reaches around 225ºF (107ºC), start beating your eggs whites to soft peaks. Then when the syrup reaches 240º F (115ºC), your egg whites will ready. If you feel overwhelmed and rather do one task at a time, beat your egg whites to soft peaks first and set aside. Then heat your syrup and stream slowly once it reaches the temperature.
- Use a stand mixer for bigger batches: I found that my stand mixer was too big to whip the 2 eggs whites this small recipe required - my whisk attachment didn't successfully whip that small amount so I used a hand mixer. The only con: it's much easier to stream the syrup slowly using a stand mixer, since you only have to hold the saucepan. Hopefully you have a kitchen helper if you feel you need one to hold either the hand mixer or saucepan for you!
- Dollop marshmallow with a spoon if you'd rather skip the piping bag: It's just as delicious, and you can still torch it!
Best Way To Store & Reheat Creamy Hot Cocoa w/ Torched Marshmallow
Store leftover hot cocoa in an airtight glass jar in the fridge for 2-3 days. To reheat, pour into a sauce pot and microwave for approx 1 minutes until just hot. You can store homemade marshmallow fluff in an airtight container at room temperature for up to 6 weeks.
FAQ
Yes!
Of course! Feel free to use your favorite alternative milk options, dairy-free condensed milk, and dark chocolate.
I found that my stand mixer was slightly too big to mix the 2 eggs whites this small recipe required - my whisk attachment didn't successfully whip that small amount. So I would use a hand mixer or if your KitchenAid included a smaller bowl and whisk. The only con: it's much easier to stream the syrup slowly using a stand mixer, since you only have to hold the saucepan.
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Equipment
- blow torch optional
Ingredients
Hot Cocoa
- 4 cups any milk
- 10-12 oz sweetened condensed milk adjust to your preference
- 1 cup coffee or double shot of espresso or 1 tablespoon espresso powder
- 1 cinnamon stick
- 7-8 oz chocolate (milk, dark, or bittersweet) chopped
- 2 teaspoon vanilla
- pinch salt
Marshmallow Fluff
- 2 egg whites
- pinch salt
- ¼ cup water
- ½ cup granulated sugar
- ½ cup light corn syrup
- ½ teaspoon vanilla
Optional
- graham crackers
- crushed candy canes
Instructions
- In a large pot, combine milk, sweetened condensed milk, coffee, cinnamon stick. and chocolate over medium heat. Stir for approx 30 minutes until it thickens to your preference. Turn heat to lowest setting, add in vanilla, salt, and mix.4 cups any milk, 10-12 oz sweetened condensed milk, 1 cup coffee or double shot of espresso , 1 cinnamon stick, 7-8 oz chocolate (milk, dark, or bittersweet), 2 teaspoon vanilla , pinch salt
- Wipe down mixing bowl, whisks, and spatula with vinegar or lemon juice. This ensures no fat residue remains that will prevent egg whites from whipping.
- Separate egg whites and store yolks for later. Combine egg whites in large mixing bowl with salt. Whip with hand mixer until it transforms from bubbles to almost foamy. It will lose its translucent appearance and turn white. If you remove the whisk, you can see soft peaks forming but will droop over almost immediately.2 egg whites, pinch salt
- In a small saucepan, combine water, sugar, and corn syrup over medium heat. Gently mix once with a spatula, then leave it alone as it starts to boil. Too much stirring may cause sugar crystals to form.¼ cup water, ½ cup granulated sugar, ½ cup light corn syrup
- Heat syrup until it reaches 240ºF (115ºC) on a thermometer. If you can't get a hold of one, you can periodically test it by dropping a small amount of syrup into a bowl of icy cold water. You'll know it's ready when the candy can form into a ball by squeezing it. If it still only forms a thin thread, then the syrup is approx 230-235ºF and has to heat longer.
- Carefully stream syrup into your egg whites as you whip simultaneously slowly. Be cautious as to not pour syrup over your whisks as that can cause it to splash. Once all the syrup has been combined, continue whipping on med-high until marshmallow starts to thicken to stiff peaks. Add in the vanilla and whisk in. You know it's ready when you see ripples in the texture, is difficult to mix, and marshmallow remains in bowl when turned upside down. Transfer to a piping bag.½ teaspoon vanilla
- Pour hot cocoa into mug. Pipe marshmallow fluff around the rim and serve. Enjoy with graham crackers or crushed candy canes.graham crackers, crushed candy canes
Notes
Nutrition
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