S’mores Hot Chocolate
You know what’s strange? The fact that I’ll drink hot coffee all year ’round, even on 100 degree days. It always feels right. Especially with a shot of caramel syrup for coffee, or a scoop of ice cream for affogato coffee.
Maybe it’s best that way. It gives you something to look forward to after being outside on a cold day.
It can be slowly savored knowing that it’s a special treat for just one season of the year.
My family wouldn’t have a holiday get-together without a cheese and crackers plate. And just TRY to make hot chocolate without milk.
I wanted to offer a totally simple classic hot chocolate with a special twist. Simply use honey and graham cracker crumbs to crust the rim of your mugs, then pour in easy homemade hot chocolate.
Pop some marshmallows on skewers, and toast them like you would for a s’more. I (carefully) used my blowtorch (because hello, who doesn’t want an excuse to use a blowtorch, right?), but this can easily be done over a gas flame on your stove, or even under the broiler.
- 6 cups milk
- 1/4 cup granulated sugar
- 4 ounces bittersweet chocolate chips
- 2 tablespoons honey
- 1/3 cup graham cracker crumbs
- 12 marshmallows
- 6 small skewers
- In a medium saucepot, heat milk and sugar to simmering over medium heat, about 10 to 12 minutes. Remove from heat; whisk in chocolate chips until smooth.
- Meanwhile, place honey on small plate. Invert 6 mugs into honey; slide around until rims are lightly coated in honey. Place graham cracker crumbs in small bowl; twist mug rims into crumbs until coated.
- Thread 2 marshmallows onto each skewer. Using kitchen blowtorch, open flame on gas stove, or broiler, lightly toast marshmallows.
- Divide hot chocolate between prepared mugs. Garnish with marshmallow skewers and serve immediately.
Disclosure: As a Milk Means More Ambassador, this post was sponsored by The United Dairy Industry of Michigan. Posts like this help me pay for the costs associated with this blog (groceries … lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.