Marshmallow Topped Mexican Hot Chocolate Recipe By Tasty

Steps:

• Over low heat, add milk and cocoa powder to a small saucepan.
• Stir until milk and cocoa powder are combined (approximately 10 minutes).
• Pour the hot chocolate mixture into a mug.
• Add cinnamon, marshmallows, and peppermint stick.
• Enjoy!

Steps:

• Roughly chop the chocolate.
• In a small saucepan over low heat, combine the milk, chocolate, brown sugar, chiles, and cinnamon stick. Cook, stirring occasionally, until the chocolate is melted and well combined, 10-12 minutes.
• Drizzle the cajeta around the rim of an oven-safe mug, letting a little bit drip down the outside.
• Carefully strain the hot chocolate through a fine-mesh sieve into the mug. Stir in the vanilla. Spoon the marshmallow fluff on top.
• Using a hard torch, carefully toast the top of the marshmallow fluff until golden brown. Shave more chocolate on top, if desired.
• Serve immediately.
• Enjoy!

Steps:

• Spray 9x5-inch loaf pan with cooking spray; line pan with cooking parchment paper allowing paper to overhang sides of pan.
• Place chocolate chips in medium heatproof bowl. In very small saucepan, heat cream until bubbles begin to form around edge of saucepan (do not heat to boiling).
• Pour hot cream over chocolate chips in bowl. Cover bowl; let stand about 5 minutes. Beat with whisk until smooth. Spread in loaf pan; dot with as many marshmallows as you like. Refrigerate at least 5 hours or overnight to set enough to cut.
• Cut truffle into rectangles using sharp knife.
• To make hot chocolate, in each mug mix about 3/4 cup hot milk with a few of the truffles-use as many as you want to make your perfect cup.

Steps:

• In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.