Hot chocolate

Hot chocolate with marshmallows is the kind of drink I make most often when I need to warm up quickly or if unexpected visits are announced at odd hours. Even when I don't feel like baking anything, I can still whip up a cup of chocolate quickly, especially if I already have some dark chocolate on hand. Marshmallows are almost always in my pantry, they are perfect for occasions like this. You can't really go wrong with this recipe, you just need to follow the steps and not rush when mixing.

Quick info

Total time: about 10-15 minutes
Servings: 3-4 large cups (depending on how much you put in a cup)
Difficulty: easy
Recipe type: hot drink, suitable for the cold season or as a quick dessert

Ingredients

1 liter of milk
4 tablespoons of sugar
1 dark chocolate (a standard bar, about 80-100 g)
2 tablespoons of cocoa powder
10 marshmallows

Preparation

1. Heat the milk in a saucepan over medium heat. Do not let it boil, it just needs to be heated well.

2. While the milk is heating, in a bowl mix the cocoa powder with the sugar and add a little cold or warm milk (a few tablespoons, just enough to make a paste). This helps prevent cocoa lumps.

3. When the milk is hot but not boiling, add the broken pieces of dark chocolate. Stir until it starts to melt.

4. Add the cocoa and sugar mixture to the milk. Stir continuously to dissolve everything.

5. Add the 10 marshmallows to the saucepan and stir until they partially melt and the chocolate is completely homogenized. The drink will become denser and shinier.

6. Pour the hot chocolate into cups. If you like, you can top it with another 2-3 marshmallows or a little cocoa powder, to taste.

Why I make this recipe often

It's a quick drink, doesn't require special ingredients, and I've never had leftovers. I can easily adjust the sweetness or intensity of the chocolate. It can be made for one person or for several without any problems.

Tips and variations

Tips

The cocoa and sugar mixture with milk helps prevent lumps.
Do not let the milk boil, otherwise the chocolate may acquire a bitter taste.
If the chocolate doesn't melt completely, you can use a small whisk or a wooden spoon and insist on mixing.

Substitutions

You can use milk chocolate instead of dark if you want something sweeter.
If you don't have marshmallows, the hot chocolate turns out fine without them, it will just be more classic.
Plant-based milk (almond or oat) works, but the texture and taste won't be identical.

Variations

You can add a small dash of cinnamon or chili for a different taste.
For a subtle aroma, you can add a little grated orange peel right at the end.
Instead of marshmallows in the saucepan, sometimes I just put them on top, to soften on the surface.

Serving ideas

The simplest: with marshmallows on top. It also works with whipped cream if you have it.
For kids, I sometimes put simple cookies next to it.
You can sprinkle a bit of cocoa or grated chocolate on top for decoration.

Frequently asked questions

Can I make hot chocolate without marshmallows?

Yes, the recipe turns out well even without marshmallows. You can skip that step, the drink will just be more classic.

What kind of dark chocolate is suitable?

Any dark chocolate with 50-70% cocoa is suitable. It shouldn't be too bitter, so it can melt easily in milk.

Can I use instant cocoa?

I do not recommend it. Regular cocoa is denser and gives a stronger taste. Instant cocoa usually has sugar and powdered milk and does not behave the same in the recipe.

Can hot chocolate be stored?

Ideally, it should be consumed immediately. However, if it remains, it can be stored in the refrigerator for a day and reheated over low heat, stirring often.

Nutritional values

The values are estimates, for one cup (about 250 ml), with the ingredients from the recipe.

Calories: approximately 220-250 kcal
Protein: 7-8 g
Fat: 7-8 g
Carbohydrates: 33-35 g

Most of the calories come from milk, chocolate, and marshmallows. For a lighter version, you can reduce the sugar or use chocolate with a lower cocoa content.

Storage and reheating

Hot chocolate is best right after preparation. If you need to store it, put it in a covered container in the fridge. It can be reheated over low heat or in the microwave, stirring to prevent separation. I do not recommend storing it for more than a day. If reheated, the texture may be slightly different, but the taste remains okay.