Toasted Marshmallow Hot Cocoa is the perfect cozy drink to warm you up on chilly days. It’s rich, chocolatey hot cocoa topped with marshmallows that have been toasted to golden perfection, giving them a slightly caramelized flavor that makes every sip extra special. The combination of creamy cocoa and those soft, toasty marshmallows creates a comforting and delicious treat.
I love making this hot cocoa when I want to feel like I’m sitting by a campfire, even if I’m just curled up on the couch at home. Toasting the marshmallows adds a fun twist that really brings the drink to life, and it’s always a crowd-pleaser, especially with kids. A little tip I’ve learned is to toast the marshmallows just right—not too burnt, but nice and golden—because that’s when they get that perfect gooey texture and rich flavor.
This hot cocoa is great for chilly evenings, winter holidays, or any time you want a sweet pick-me-up. I often pair it with a cozy blanket and a good movie for the ultimate relaxing night in. It’s one of those simple pleasures that just makes everything feel a little warmer and happier.
Key Ingredients & Substitutions
Milk: Whole milk works best for creamy hot cocoa, but you can use almond, oat, or soy milk for a dairy-free option. Just keep in mind some plant milks are thinner, so the cocoa may be less rich.
Cocoa Powder: Unsweetened cocoa powder gives a deep chocolate flavor. If you can only find Dutch-processed cocoa, that’s fine—it’s milder but still delicious.
Sugar: Granulated sugar sweetens nicely here. You can swap it for honey, maple syrup, or a sugar substitute, but adjust amounts to taste, as sweetness levels vary.
Vanilla Extract: Adds warmth and rounds out the chocolate flavor. If unavailable, you can skip it or add a pinch of cinnamon instead for a little twist.
Marshmallows: Mini marshmallows work perfectly for toasting and melting on top. If you can’t toast them, regular marshmallows work too, but chopped into smaller pieces.
How Do I Perfectly Toast Marshmallows Without Burning Them?
Toasting marshmallows can be tricky—too quick and they burn, too slow and they melt away. Using a kitchen torch is the easiest way to control the heat.
- Hold the flame a few inches above the marshmallows.
- Move the torch slowly in a circular motion for even toasting.
- Look for a golden brown color with some darker spots—this means caramelization without burning.
- If you don’t have a torch, use your oven’s broiler on low; watch closely and toast briefly.
Patience is key here—taking your time brings out that perfect gooey, rich flavor that makes this hot cocoa extra special.
Equipment You’ll Need
- Small saucepan – heats the cocoa evenly without taking up much space.
- Whisk – helps you mix cocoa powder smoothly with milk and avoids lumps.
- Kitchen torch – perfect for toasting marshmallows safely and evenly right on your hot cocoa.
- Heatproof mug – holds your hot cocoa nicely and can handle the heat from the torch.
Flavor Variations & Add-Ins
- Add a pinch of cinnamon or nutmeg to the cocoa for a warm, spicy note that brightens the flavor.
- Stir in a splash of peppermint extract instead of vanilla for a refreshing holiday twist.
- Top with a mix of toasted marshmallows and a drizzle of salted caramel sauce for extra sweetness.
- Try stirring in a spoonful of peanut butter or hazelnut spread for a nutty, rich variation.
How to Make Toasted Marshmallow Hot Cocoa?
Ingredients You’ll Need:
- 2 cups whole milk (or milk of choice)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- ¼ teaspoon pure vanilla extract
- Pinch of salt
- ½ cup mini marshmallows (plus extra for toasting)
- Optional: whipped cream for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, including heating the cocoa and toasting the marshmallows. It’s quick and easy, perfect for a cozy treat anytime!
Step-by-Step Instructions:
1. Make the Cocoa Base:
In a small saucepan, whisk together the cocoa powder, sugar, and salt. Add about ¼ cup of the milk to create a smooth chocolate paste. Then, slowly pour in the remaining milk while stirring constantly. Heat over medium heat until the hot cocoa is warm and steaming but not boiling. Stir occasionally to prevent it from sticking or burning.
2. Add Flavor and Pour:
Take the saucepan off the heat and stir in the vanilla extract. Pour your hot cocoa into a heatproof mug, ready for the delicious topping.
3. Toast the Marshmallows:
Generously pile mini marshmallows on top of your hot cocoa. Using a kitchen torch, carefully toast the marshmallows until they turn golden brown with some slightly charred spots. If you don’t have a torch, you can place your mug under the broiler for a few seconds—watch closely to avoid burning.
4. Optional Toppings and Serve:
For extra indulgence, add a dollop of whipped cream under or around the toasted marshmallows. Serve immediately and savor the warm, rich flavors with that perfect toasted marshmallow finish!
Can I Use Frozen Marshmallows for Toasting?
Frozen marshmallows aren’t ideal because they may not toast evenly and can become too gooey. It’s best to use fresh mini marshmallows at room temperature for perfect toasting.
What If I Don’t Have a Kitchen Torch?
No worries! You can toast the marshmallows under your oven’s broiler on low. Place the mug on a baking sheet and watch carefully—just a few seconds are needed to get that golden brown finish.
How Should I Store Leftover Hot Cocoa?
Store any leftover hot cocoa in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, stirring well before serving. Add fresh marshmallows when ready to enjoy.
Can I Make This Dairy-Free?
Absolutely! Use your favorite plant-based milk like almond, oat, or soy milk instead of whole milk. The hot cocoa will still be creamy and delicious with a slight variation in flavor.
