In honour of sitting by a cozy fire, Katie Lee Biegel combines two great fireside treats—hot chocolate and s’mores! This recipe uses the cereal-milk technique to infuse graham-cracker flavour into the milk, adding a subtle background flavour that rounds out the taste of the hot chocolate. Topped with toasted marshmallows, this luxury hot chocolate is the perfect treat for sipping on a cold night.
Ingredients
For the Hot Chocolate:
For the Mug Rims:
For the Garnish:
Method
- For the hot chocolate: In a large bowl, combine the crumbled graham crackers and milk. Let sit for at least 10 minutes or up to 20 minutes.
- Strain the milk through a fine-mesh sieve into a medium pot, pressing the graham crackers with a rubber spatula to release all the milk. Bring to a simmer over low heat. Remove from heat. Add the chocolate and let sit for 1 minute. Add the vanilla and salt and whisk until the chocolate is completely incorporated into the milk.
- For the mug rims: While the milk is heating, place the ground graham crackers onto a small plate. Do the same with the marshmallow creme on a separate plate. Dip each mug into the marshmallow creme to coat the rim, then dip into the ground graham crackers.
- For the garnish: Pour the hot chocolate into the 4 mugs and top each with 2 toasted marshmallows
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