Time: 15 min.
Complexity: easily
Servings: 4

We use authentic Mexican chocolate, sold in discs. This chocolate isn't everyone's cup of tea on its own, but when combined with milk, it becomes a fabulously delicious drink, warming you on chilly evenings with its rich flavor and aroma. You can experiment with Mexican chocolate with different spices or cocoa percentages. Garnish each mug with a handful of mini marshmallows and toast them for a more caramelized flavor.

Ingredients:

• 4 cups whole milk
• 1 circle (100 g) of Mexican chocolate
• Mini marshmallows, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

milk, chocolate, marshmallow

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Preparation:

Step 1
• In a large saucepan, bring the milk to a simmer over medium-high heat. Add the chocolate, reduce the heat to medium, and cook, stirring occasionally, until the chocolate is completely melted, about 10 minutes.
Step 2
• Pour the hot chocolate into mugs and top with mini marshmallows. If desired, toast the marshmallows with a blowtorch. Serve immediately.

Votes: 3