Grandpa’s Toasted Marshmallow Hot Cocoa
This had my name stamped all over it when I found the hot cocoa recipe for it. Grandpa’s Toasted Marshmallow Hot Cocoa was #3 on my to do list of cocoas. This seems like a basic recipe until the second to last ingredient is read, which is whiskey. Toasted marshmallows, whiskey and chocolate are a combination of flavors that can’t go wrong. Jack Daniels was the original whiskey brand used in the recipe, but I wanted something with a more full body to enhance the two types of chocolate used in the recipe. I prefer Elijah Craig Whiskey because it has finishing notes of toasty oak and creamy sweetness unlike Jack Daniels, that enhance the blend of bittersweet and milk chocolate. What makes it even better is the giant toasted marshmallow that slowly melts adding that wonderful traditional gooey taste that never gets old. This is the perfect drink with an extra zing to have while sitting around the campfire with friends or curled up on the sofa on a snow filled night.
(Recipe originally found on Food and Wine http://www.foodandwine.com/
Ingredients:
Yields 2 servings/ cups
- 5 ounces bittersweet chocolate, coarsely chopped
- 2 ounces milk chocolate, coarsely chopped
- ½ c. boiling water
- ¾ c. whole milk
- ¼ c. heavy cream
- 2 tbsp. Elijah Craig, whiskey (optional)
- 2 Large Toasted Marshmallows, for serving
Directions:
- In a medium bowl, combine the bittersweet chocolate with the milk chocolate. Add the boiling water and let stand for 1 minute. Whisk the chocolate mixture until it is smooth.
- In a small saucepan, bring the milk and heavy cream just to a simmer. Add the chocolate mixture and whisk over moderate heat until hot.
- Remove the saucepan from the heat and add the whiskey. Pour the hot chocolate into demitasse cups or small mugs, garnish with marshmallows and serve.