Drinks

Creamy Hot Cocoa with Torched Marshmallow

This creamy hot cocoa topped with a torched marshmallow is warm, rich, and a little bit playful. The drink feels smooth on the tongue, smells of chocolate and vanilla, and finishes with a toasted crisp from the marshmallow. It comes together fast and makes a comforting treat for cold nights or an easy dessert drink after dinner. For more quick meal ideas to pair with a cozy drink, try this air fryer salmon tacos with slaw.

Recipe Information

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 2
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~510 kcal
Protein: ~10 g
Carbohydrates: ~44 g
Fat: ~31 g
Fiber: ~1.5 g
Sugar: ~43 g
Sodium: ~130 mg

Values are approximate and based on whole milk, full-fat heavy cream, granulated sugar, and a small number of marshmallows. Adjust per your ingredient choices.

Why Make This Creamy Hot Cocoa with Torched Marshmallow

This hot cocoa is rich and silky because it mixes milk with whipped heavy cream. The cocoa gives a deep chocolate flavor and the vanilla adds warmth. Toasting the marshmallow adds a smoky, caramelized note and a crunchy top that melts into the cream. It’s quick to make, feels special, and is perfect for cold evenings, holiday nights, or when you need a small, cozy treat.

How to Make Creamy Hot Cocoa with Torched Marshmallow

This recipe uses simple steps: warm the milk with cocoa and sugar, fold in vanilla, whip the cream, then top and torch marshmallows. It is fast and forgiving. Use a low, steady heat and a whisk to keep the drink smooth. A kitchen torch gives the best toasted marshmallow; a broiler works in a pinch.

Ingredients:

2 cups milk
2 tablespoons cocoa powder
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy cream
Marshmallows

Directions:

Step 1: Preparation

Measure your ingredients and set them near the stove. Place the milk, cocoa powder, and sugar next to a medium saucepan. Chill a metal or glass bowl for whipping the cream if you can — cold tools help the cream whip faster.

Step 2: Mixing

In the saucepan over medium heat, whisk the milk, cocoa powder, and sugar together until smooth. Keep stirring so the cocoa and sugar dissolve and the mixture heats evenly.

Step 3: Cooking

Heat the cocoa mixture until warm and steaming but not boiling, about 4–6 minutes. Remove from heat and stir in the vanilla extract. In a separate chilled bowl, whip the heavy cream until stiff peaks form and the texture is billowy and thick.

Step 4: Finishing

Pour the hot cocoa into mugs. Spoon or pipe the whipped cream on top and place marshmallows over the cream. Use a kitchen torch to lightly toast the marshmallows until golden brown and slightly crisp, or place mugs briefly under a very hot broiler while watching constantly. Serve immediately.

How to Serve Creamy Hot Cocoa with Torched Marshmallow

Serve in heatproof mugs so the torching won’t damage the cup. Offer extra whipped cream, a dusting of cocoa or cinnamon, or a sprinkle of sea salt to lift the chocolate. Pair with cookies, biscotti, or a slice of banana bread for a fuller dessert setup. For a festive touch, garnish with a cinnamon stick or a few chocolate shavings.

How to Store Creamy Hot Cocoa with Torched Marshmallow

Unopened: This drink is best fresh. If you must store, separate the hot cocoa and whipped cream.
Hot cocoa: Cool to room temperature, then refrigerate in a sealed container for up to 2 days. Reheat gently on the stove over low heat, whisking to restore smoothness.
Whipped cream: Keep in an airtight container for up to 24 hours. Re-whip briefly if it loses volume.
Toasted marshmallows: Best used fresh. Stored marshmallows will soften and melt into the cream if left on the drink.

Expert Tips for Perfect Creamy Hot Cocoa with Torched Marshmallow

Use whole milk for the creamiest texture. For a lighter version, use 2% milk and reduce heavy cream.
Whisk constantly while heating to prevent cocoa lumps and a film on top.
If you don’t have a kitchen torch, place mugs under a very hot broiler for 15–30 seconds. Watch closely to avoid burning.
For richer flavor, bloom the cocoa: whisk it with a tablespoon of hot milk first to make a smooth paste, then add the rest of the milk.
Adjust sweetness: taste the warm cocoa before adding whipped cream and add more sugar if you like it sweeter.
To make the whipped cream more stable, add 1 tablespoon powdered sugar or a small splash of cold coffee liqueur while whipping.

Delicious Variations

Peppermint Hot Cocoa: Stir in 1/4 teaspoon peppermint extract and garnish with crushed candy cane.
Spiced Hot Cocoa: Add a pinch of cinnamon and 1/8 teaspoon ground nutmeg to the cocoa mix.
Salted Caramel Hot Cocoa: Swirl in 1–2 tablespoons of caramel sauce and top with a tiny pinch of flaky sea salt.
Vegan Version: Use full-fat coconut milk and coconut cream instead of dairy. Use dairy-free whipped topping.
Boozy Twist: Add 1–1.5 tablespoons of rum, bourbon, or coffee liqueur per serving after heating.

Frequently Asked Questions

Q: Can I use cocoa mix instead of cocoa powder?
A: Yes. If you use a pre-sweetened cocoa mix, reduce or skip the added sugar. Taste and adjust sweetness as you heat.

Q: Can I make this without a kitchen torch?
A: Yes. Use a broiler set high and place mugs on a baking sheet about 4–6 inches from the heat. Watch constantly and remove when the marshmallows are golden.

Q: How many marshmallows should I use per mug?
A: Use 2–4 small marshmallows or 1–2 large ones per mug. Add more if you like a thicker toasted top.

Q: Can I make the whipped cream ahead of time?
A: You can. Whip the cream and store it in an airtight container in the fridge for up to 24 hours. Re-whip lightly if it loses volume.

Q: How can I reduce calories but keep it creamy?
A: Use low-fat milk and replace heavy cream with half-and-half or evaporated milk. The texture will change, but the drink will still be tasty.

Q: Is it safe to torch marshmallows on top of a mug?
A: Yes, if the mug is heat-safe and you use care. Keep the torch moving and only torch briefly. Avoid plastic mugs or thin glass that might crack.

Q: What if my cocoa is grainy after reheating?
A: Whisk vigorously while reheating on low heat. A small splash of hot water or milk can help dissolve any remaining granules. Strain if needed.

Conclusion

This Creamy Hot Cocoa with Torched Marshmallow is a simple way to make a special, cozy drink at home. It blends rich chocolate and smooth cream with a caramelized marshmallow top that adds flavor and fun. Try the linked version for another take on toasted-marshmallow hot chocolate: Toasted Marshmallow Cream Hot Chocolate. Enjoy a mug, share with a friend, and savor the warmth.