Warm up With a Cup of Hot Cocoa With Marshmallows (2024)

• To decrease the calorie and grams of fat in the recipe, use reduced-fat or skim milk in place of whole milk.
• For a richer hot chocolate, replace the cocoa powder with 2 ounces of grated and melted bittersweet chocolate. If you use chocolate with a higher sugar content, such as milk chocolate, decrease the amount of sugar in the recipe.
• Experiment with using brown sugar in place of white granulated sugar for a different, complex flavor.
• Bring the milk to about 180 F, which is around when bubbles start to form on the sides of the saucepan. Don't let the milk boil.
• If there's leftover hot chocolate, cool it to room temperature and store it in the refrigerator for up to three days. It can be reheated by heating it up in a saucepan on the stove. Like when first making the hot chocolate, don't bring the liquid to a boil.

• Non-dairy variation: Replace the milk with the same amount of coconut or almond milk.
• Mexican hot cocoa: Add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 heaping tablespoon instant espresso or coffee, plus a pinch of salt, to the saucepan when heating the milk. Dust the top of the hot chocolate with chili powder.
• Minty hot cocoa: Add 1/4 cup creme de menthe (or to taste) or 2 tablespoons peppermint extract to the milk mixture.
• Cinnamon white hot chocolate: Replace the cocoa powder with 2 ounces of chopped and melted white chocolate. Add 4 cinnamon sticks to the milk while it's heating; discard before mixing with the white chocolate.
• Chai hot chocolate: In a coffee grinder, combine 1 teaspoon cardamom seeds, 1 teaspoon cinnamon, eight whole cloves, six peppercorns, 1/2 teaspoon grated nutmeg, 10 fennel seeds, and 1 tablespoon ground ginger. Process the spices to make a powder. Add the chai mixture to the milk with the cocoa, tasting as you add to find your desired spice level.

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