MARSHMALLOW TOPPED MEXICAN HOT CHOCOLATE RECIPE BY TASTY
This hot chocolate will warm you up in more ways than one! It's packed with smooth and slightly spicy flavor from chiles de arbol and cinnamon and finished with a decadent toasted marshmallow topping and cajeta rim.
Provided by Breana Jackson
Categories Drinks
Time 22m
Yield 1 serving
Number Of Ingredients 8
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!
Nutrition Facts : Calories 748 calories, Carbohydrate 103 grams, Fat 38 grams, Fiber 7 grams, Protein 14 grams, Sugar 82 grams
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