S'mores Hot Chocolate

Ingredients

• 1.5 cups whole milk (or 2% for a lighter version)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1/8 teaspoon kosher salt
• 1/4 teaspoon pure vanilla extract
• 3 tablespoons heavy whipping cream, cold
• 1/2 teaspoon granulated sugar
• 1 full cracker sheet (about 2 tablespoons crushed) graham crackers, coarsely crushed
• 1 tablespoon mini marshmallows

Instructions

1. 1

   In a small, deep bowl (or a liquid measuring cup if using a hand frother), combine 3 tablespoons of cold heavy whipping cream and 1/2 teaspoon of granulated sugar. Whisk vigorously by hand for about 60–90 seconds until the cream thickens into soft, pillowy mounds that hold their shape but still look glossy and cloud-like — you're not going for stiff peaks here, just lightly whipped. Set aside in the refrigerator while you make the hot chocolate.

2. 2

   Pour 1.5 cups of whole milk into a small saucepan and set it over medium-low heat. You want the milk to warm gently — do not let it boil or scorch on the bottom, which would give it a slightly burnt flavor. Watch for small wisps of steam beginning to rise from the surface, which happens around 150–160°F and takes about 3–4 minutes.

3. 3

   Once the milk is steaming, add 2 tablespoons of cocoa powder, 2 tablespoons of granulated sugar, and 1/8 teaspoon of kosher salt directly to the saucepan. Whisk continuously and vigorously for about 60 seconds until the cocoa is fully dissolved and no dark clumps remain — the liquid will turn a deep, rich brown color and will smell intensely chocolatey. Reduce heat to low.

4. 4

   Remove the saucepan from the heat and stir in 1/4 teaspoon of pure vanilla extract. The mixture should be smooth, glossy, and fragrant. Taste it carefully (it will be very hot) — if you'd like it sweeter, whisk in an additional 1/2 teaspoon of sugar. Pour the hot chocolate into your 12-oz mug, leaving about an inch of headspace at the top for the toppings.

5. 5

   Spoon the lightly whipped cream generously over the surface of the hot chocolate, letting it mound up slightly in the center — it will float naturally on top of the warm liquid. Work quickly so the cream stays cold and fluffy.

6. 6

   Scatter 1 tablespoon of mini marshmallows over the whipped cream, then crush one full graham cracker sheet between your fingers or in a small zip-top bag with a rolling pin until you have coarse, irregular crumbles (not fine dust). Sprinkle the graham cracker pieces evenly over the top. Serve immediately while the hot chocolate is still steaming and the cream is cool — the contrast of temperatures is part of the magic.

Tools you’ll need

• small saucepan (1.5- to 2-quart)
• wooden spoon or silicone spatula
• whisk
• liquid measuring cup
• measuring spoons
• 12-oz ceramic mug
• ladle or large spoon for pouring

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