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Dark Halloween hot cocoa with ghost marshmallows
Drink

Dark Halloween hot cocoa with ghost marshmallows

Hot cocoa with deep chocolate flavor and a little cream. Marshmallows cut into small ghosts float on top. Dark and simple — more mood than sugar.

ModernHalloweenWeekendAutumnDrinkVegetarian
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Rate:
18 min total
4 servings
Very Easy

Ingredients

servings
Units
  • 3⅓ cup whole milk
  • 3 tbsp cocoa powder
  • 2 tbsp sugar
  • 1 knsp salt
  • ½ tsp vanilla extract
  • about 0.4 cup heavy cream
  • 8 stk large marshmallows

Instructions

  1. 1

    Cut the ghosts

    1. Cut each marshmallow into a small ghost with scissors: a rounded head and narrow base.
    2. Place them on a plate so they do not stick together.
    5 min
    Room temperature
    Knife
  2. 2

    Heat the cocoa

    1. Whisk cocoa, sugar and salt with 1 dl milk in a pot until no dry lumps remain.
    2. Add the rest of the milk and heat gently over low heat, stirring.
    3. Let the cocoa simmer for a couple of minutes without boiling hard.
    4. Stir in the vanilla. Taste and add a little more sugar if you like.
    8 min
    80°C
    PotWhisk
  3. 3

    Serve

    1. Pour the hot cocoa into mugs.
    2. Top with a spoonful of whipped cream.
    3. Set two ghost marshmallows in each mug. They melt slowly on top.
    2 min
    Room temperature
    Mug

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Details

Nutrition

Calories

185kcal

Protein

6g

Fat

7g

Carbs

24g

Serving Size

250ml

Dietary

Allergens

Milk

Serving

Suggestions

  • • Serve right away while the cocoa is hot and the marshmallows still hold their shape.

Side Pairings

  • • Soft cookies.

Storage

Fresh

  • • Duration: PT4H
  • • Temperature: Room temperature
  • • Method: Cocoa tastes best fresh. Reheat leftovers gently in a pot.

Frozen

  • • Duration: 0 days
  • • Temperature: Room temperature
  • • Method: Not suitable for freezing.

Reheating

  • • Stovetop: Heat over low heat, stirring. Add a little milk if it has thickened. (80°C)

Tips

Preparation

  • • Wet scissors make it easier to cut marshmallows without sticking.

Cooking

  • • Do not boil the cocoa hard. It turns bitter and can separate.

Serving

  • • If the ghosts collapse, it is still good cocoa.

Variations

Flavor

  • A pinch of cinnamon in the pot adds depth without taking over the cocoa.

Method

  • If the cocoa separates, whisk it briefly again over low heat.

Toppings

  • Try a dusting of cocoa over the cream if you want an even darker look.

Author

C

Camilla

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Comments

Author

C

Camilla