The holiday season is in full swing and counting down, and this is the perfect time to take a break and enjoy what we call Christmas in a Cup. This glorious cup of joy is made with a homemade hot chocolate and marshmallows. The hot chocolate we are about to embark on is not the store bought stuff that can hardly be called chocolate anything. We are making a creamy mix with real chocolate that has some espresso in it and is topped with homemade marshmallows. Plus you can double the recipe and give some as a gift. The marshmallow recipe takes some pre-planning because you need to let them dry out some before you cut them, but they are well worth the wait. They can be left plain or flavored with peppermint as we love to do here at Crumb Scene. I’ll post that recipe next. Let’s get to it.
Mocha Hot Chocolate
1 ½ cup Dutch cocoa powder or Hershey’s special dark
(2) 4 oz semi-sweet chocolate baking bar = 8 oz, chopped
3 tablespoons instant espresso powder
1 cup granulated sugar
1 cup powdered sugar
2 ½ cups powdered milk
1 cup dry creamer
1 tsp salt
3 tsp cornstarch
2 tsp ground cinnamon, optional
Splash of your favorite spirit in your cup (bailey’s, rum or cognac), optional
In a food processor, ninja or magic bullet, add all of the ingredients and mix to combine until chocolate is pretty fine and well mixed, but do not over mix or the chocolate will melt. (If using a ninja or magic bullet you have to do this in stages because the ingredient will not all fit at once. So make sure to put some of the granulated sugar in each time with the chopped chocolate to prevent it from melting during the mixing process). Once combined place in an airtight container. To make hot cocoa, add 3-4 tablespoons of mix to a mug and at least 8 ounces of hot water or hot milk and stir to combine. If using more water or milk, add more mix to your taste. Top with marshmallows and enjoy.
About Chef Mariea Cobb
I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef, I am still passionate about the art of good food and the magic of a great dessert.
Mariea Cobb – email@example.com