In the true spirit of the winter holidays, hot chocolate kicked off last year's festive season, and, as if by magic, it also closed it. This Christmas, besides all the delicious treats that filled the air with their delightful aromas, the undisputed star was my hot chocolate with marshmallows, which I made again and again throughout all three days of Christmas for the entire family.
It is definitely a special drink, one I’ll save for special occasions, and it’s very likely to become an annual tradition, momentarily replacing our everyday coffee with a sweet indulgence. Admittedly, those who prefer bitter coffee, untainted by milk, might not appreciate this hot chocolate, as it is quite sweet. But for people like me, who love coffee with lots of milk foam and sugar cubes ( 😀 ), this hot chocolate—enriched with the finest flavors—is something they’ll absolutely adore.
I didn’t use exact measurements, so I can only suggest that you follow your heart when preparing it. Here’s a list of ingredients:
milk (you can use cow's milk, soy milk, almond milk, or rice milk, depending on your preference);
dark chocolate chips with a high cocoa percentage (I used 100g);
2-3 teaspoons of dark cocoa powder;
seeds from one vanilla pod;
other flavors, as you like: cinnamon, nutmeg, brown sugar, coconut milk;
and a few marshmallows (depending on how sweet you want the final product to be), which you’ll melt into the flavored mixture while it’s boiling.
You’ll end up with a rich, decadent, sweet hot chocolate—a perfect treat for a special brunch. I served it, in the festive spirit, alongside slices of soft, aromatic cozonac, and they paired perfectly. It captured the essence of the happiest Christmas I’ve ever had.
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