I originally wasn’t going to post this recipe, because I feel like hot cocoa is something that nearly everyone already has a favorite way of making. But after I posted a photo of it to Instagram yesterday, and got about 20 different messages asking for the recipe, I figured maybe I should go ahead and share it! Plus, it uses hazelnut milk, which is one of my favorites!
I’m not the biggest fan of sweet beverages in general, but my husband LOVES sweet drinks. Seriously, he will add sugar to an already sugary sweet drink from Starbucks 🤮. But if I’m being honest, this hot cocoa might be worth making an exception for and developing a little sweet tooth!
This also might be the shortest, fastest recipe I’ve ever posted, but, hey, that just means you’ll be drinking it even faster, right?!
Preheat your oven to 400° F. Now, I’ll stop right here and say that if you are fancy enough to have a culinary torch, you can skip all of the steps related to the marshmallows and just torch them in the mug at the end. But I’m not that fancy, so this is my makeshift way to get delicious toasted marshmallows in my cocoa.
So if you’re like me and doing a little budget-toasting, go ahead and line a baking pan or cookie sheet with greased parchment paper. Spread 1.5 cups of marshmallows out on the parchment paper and set aside.
In a saucepan, combine 2 cups hazelnut milk, 4 T dark cocoa powder (I prefer Hershey’s!), 6 T sugar (as my husband rejoices), 1/2 tsp vanilla, and 1/4 tsp salt.
Whisk everything together and bring to a boil, and then immediately reduce heat to low.
Simmer for about 3 minutes, then remove from heat altogether.
While the cocoa is simmering, put the marshmallows in the oven for 5 minutes, or until the tops are a toasted golden brown. Then, take marshmallows out of the oven and let cool for about 5 minutes or so.
Split the hot cocoa between two mugs and remove the marshmallows from the parchment paper with a spatula. Set the marshmallows on top of the cocoa in each mug as much as you can.
Hot, gooey marshmallow doesn’t want to keep it’s beautiful puffy shape when you try to transfer it from the parchment paper to the mug…So while it may not look like the most Pinterest-y cocoa you’ve ever seen, trust me that when you taste it, you’re not going to care what it looks like!
- 2 cups hazelnut milk
- 4 T dark cocoa powder
- 6 T sugar
- ½ tsp vanilla
- ¼ tsp salt
- 1.5 cups marshmallows
- Preheat oven to 400° F
- Line a baking pan or cookie sheet with greased parchment paper
- Spread marshmallows out on parchment paper and set aside
- In a saucepan, combine hazelnut milk, dark cocoa powder, sugar, vanilla, and salt
- Bring to a boil and reduce heat
- Simmer for 3 minutes, then remove from heat
- While simmering, put marshmallows in the oven for 5 minutes, or until the tops are a toasted golden brown
- Take marshmallows out of the oven and let cool for 5 minutes
- Split hot cocoa between two mugs
- Remove the marshmallows from the parchment paper with a spatula and set on top of cocoa in each cup