There are so many holiday gatherings for kids that center around hot chocolate…something that my kiddos can never take part in. But this is scrumptious…and super easy. Guaranteed to turn that frown upside down.
2 T Unsweetened Pure Cocoa Powder – Hershey’s is just fine
2 T Cane Sugar
3 Marshmallows – I use these because they are the only ones who I’ve found to guarantee to be free of all of my allergens.
See Allergy Statement.
1 cup So Delicious Coconut Milk (get the one from refrigerated section of store… it tastes better.)
I first want to say that hot cocoa is a treat. Something we don’t have often. I therefore have no intention of abandoning the sugar in this recipe. I’ve tried. It’s disappointing. And on the rare occasion I am out in the cold for a tasty cup of cocoa, I want perfection.
Microwave milk for about 2.5 minutes until bubbling. Add Cocoa and Sugar. Stir until all lumps are gone. Place 3 marshmallows on top and put back in microwave for another 30-40 seconds…to the point just before marshmallow explosion inside your microwave.
Remove and swirl marshmallows around on top to create a cream topping. Serve immediately.
One little variation that is worth your while is to place the cup of milk in a small pot and add a couple of fresh peppermint and mint sprigs. Bring to boil and puncture leaves to release oils. Turn off heat and allow to steep for 15 minutes. Then strain to remove leaves. Next, pour milk into the mug and follow directions above. You can measure out multiple servings in a larger pot and steep all at once to save time.