Marshmallow Topped Mexican Hot Chocolate

Marshmallow Topped Mexican Hot Chocolate

2.7(15)

This hot chocolate will warm you up in more ways than one! It’s packed with smooth and slightly spicy flavor from chiles de arbol and cinnamon and finished with a decadent toasted marshmallow topping and cajeta rim.

Cook Time
15 minutes
Total Time
22 minutes
Yield
1 serving

Ingredients

  • 1 cup whole milk (240 mL), or milk of choice
  • 3 ½ oz dark chocolate (105 g), plus more for topping
  • 2 tablespoons brown sugar
  • 2 dried chiles de arbol
  • 1 cinnamon stick, toasted
  • ½ teaspoon vanilla extract
  • 1 tablespoon cajeta
  • 3 tablespoons marshmallow fluff

Nutrition Info

  • Calories 748
  • Fat 38g
  • Carbs 103g
  • Fiber 7g
  • Sugar 82g
  • Protein 14g

How to Make It

1. Step
Roughly chop the chocolate.
2. Step
In a small saucepan over low heat, combine the milk, chocolate, brown sugar, chiles, and cinnamon stick. Cook, stirring occasionally, until the chocolate is melted and well combined, 10–12 minutes.
3. Step
Drizzle the cajeta around the rim of an oven-safe mug, letting a little bit drip down the outside.
4. Step
Carefully strain the hot chocolate through a fine-mesh sieve into the mug. Stir in the vanilla. Spoon the marshmallow fluff on top.
5. Step
Using a hard torch, carefully toast the top of the marshmallow fluff until golden brown. Shave more chocolate on top, if desired.
6. Step
Serve immediately.
7. Step
Enjoy!

Tags

Under 1 HourUnder 45 MinutesUnder 30 MinutesWinterDrinksFallDry Measuring CupsCutting BoardLiquid Measuring CupMicroplaneIndulgent SweetsStove TopMeasuring SpoonsSauce Pan

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