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–+ servings
homemade hot cocoa with torched marshmallow

Creamy Hot Cocoa w/ Torched Marshmallow

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.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert, Drinks
Cuisine: American
Keyword: chocolate, hot chocolate, hot cocoa, marshmallow
Servings: 4
Author: Suzy

Equipment

Ingredients 
US Customary | Metric
 

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 tsp 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 tsp 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

This recipe will yield leftover marshmallow fluff.  You can decide to make half the recipe, or store to use for other desserts. Just keep in mind that a smaller recipe is difficult to mix in a standard-size stand mixer and a hand-held mixer will work best. 

Nutrition

Serving: 8oz mug
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