We’re bringing a night in front of the campfire indoors for this one. The simplicity of roasting s’mores over a fire is one of my favorite things about summer time. I also love hot chocolate (who doesn’t?), so I came up with something that I think captures the essence of that classic treat but in a breakfast-y drink form.
It turned out pretty gooey and messy, and so I ended up with “The Messiest, Most Delicious S’mores Hot Chocolate.” Prepare your sweet tooth for this heaping cup of marshmallowy chocolate. Of course, simply putting marshmallows over hot chocolate and letting them melt isn’t enough to elicit that campfire feeling, so I used a marshmallow “roasting” method in the kitchen that I think worked out well.
This decadent drink has all the fix-ins of a traditional s’more. The graham cracker crumbs, roasted marshies and chocolate mix together for a sweet, rich drink that’ll feel reminiscent of those good times roughing it out in the woods (except you’ll be at home under a blanket).
This recipe makes two cups of hot chocolate. The amount of marshmallows used are meant to be split between two cups, or you know, you can make one giant mug for yourself. 😉
The Messiest, Most Delicious S’mores Hot Chocolate
2 cups whole milk
60 g Symphony Bar milk chocolate (or 1/2 a standard-sized candy bar)
1 heaping tsp cocoa powder (unsweetened)
1 tsp Nutella or other chocolate hazelnut spread
About 10 large marshmallows (more or less depending on your preference)
About 4 graham cracker squares
Crush the graham crackers into fine crumbs using a rolling pin and bunch them up in a nice, large pile. Prepare your mugs by pouring a bit of chocolate syrup on a plate and dipping the rim of each mug into the chocolate. Then, dip the rim of the mugs again into the crushed graham crackers.
In a medium-sized pot, pour the milk over medium-low heat and add the Symphony Bar, cocoa powder and Nutella. Whisk until everything has melted. Be sure the milk does not get too hot.
Let the hot chocolate sit at low heat while you prepare the “roasted marshmallows.” Set your oven to broil-high, and place the marshmallows on a foil-lined baking sheet. Put them in the oven and watch very closely. The marshmallows will start to roast quickly. Take them out when they’ve reached your preferred level of toastiness. I took mine out after about 1 1/2 to 2 min.
Carefully pour the hot chocolate into each mug, followed with the roasted marshmallows. Sprinkle some of the extra graham cracker crumbs over the top and generously drizzle with caramel and chocolate sauce. Happy sipping!