This dessert cocktail triples down on chocolate. Rich hot cocoa made with brown sugar is zapped with a shot of chocolate liqueur, kicked up a notch with a bit of vodka and with more chocolate for garnish and graham cracker dipping. Melted marshmallows add s’more lusciousness on top.
Ingredients
- 4 tablespoons cocoa mix*
- 4–6 ounces whole milk, half-and-half, or nondairy milk
- 1½ ounces (3 tablespoons) chocolate liqueur
- 1½ ounces (3 tablespoons) vodka
- 20 mini marshmallows
- ½ to 1 ounce melted chocolate and a few graham crackers for garnish and for dipping
Preparation
Warm glasses in hot water and invert over a towel for one minute before filling (optional).
Prepare chocolate for garnish by melting over a double broiler or in the microwave and set aside.
Make individual piles of marshmallows on a pan and broil for 20–30 seconds (watch carefully). Freeze the pan of cooked marshmallows for about 5–10 minutes to make them easy to handle.
Warm the milk and cocoa mix in a saucepan over medium heat, stirring often. (Optional: first pulse milk and cocoa mix in a blender to combine.)
Add liqueurs to the warm glasses, then add hot cocoa.
Top with marshmallow piles and serve with chocolate and graham crackers for dipping.
* Cocoa Mix
Cocoa mix makes a fun gift, especially with marshmallows along for the ride. I use Dutch-process cocoa in my mix (Hershey’s Special Dark or King Arthur Bensdorp Dutch-process Cocoa, for examples). Dutch processing results in a nuttier, less bitter flavor.
Unlike many cocoa mixes, this does not contain powdered milk and is handy for people who prefer to make their hot cocoa with nondairy milk. Brown sugar is used for its caramel undertones. Blitzing it in the food processor with the cocoa allows it to dissolve better in the milk. For added flavor, add a pinch of cayenne, a bit of cinnamon, or even apple pie spice mix.
How-to:
Blitz ½ cup of cocoa and 1 cup of brown sugar in a food processor and store in a jar until ready. Use 4 tablespoons per cup of hot cocoa.
