White hot chocolate with a marshmallow "spoon"

Votes: 3

Time: 40 min.
Complexity: easily
Servings: 4-6

Instead of simply dropping mini marshmallows into the hot white chocolate and almond milk mixture, Giada De Laurentiis uses special "spoons" made from large chocolate-covered marshmallow pieces attached to the ends of lollipop sticks to stir the finished drink.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

Marshmallow Spoons

1 cup (about 170 g) semi-sweet chocolate chips
8 pieces of marshmallows

Hot chocolate

6 tbsp unsweetened almond milk vanilla flavored or 6 cups whole milk
1 teaspoon ground cinnamon
1/4 tsp ground nutmeg
340 g white chocolate, broken into pieces
1 tbsp. l. agave syrup
Additional accessories: 8 lollipop or ice cream sticks, 15 cm long

Ingredient Substitution Suggestions

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Recipes with similar ingredients: semi-sweet chocolate, marshmallow, almond milk, cinnamon, nutmeg, white chocolate, Agave nectar

Cooking the dish according to the recipe:

For the "spoons": Line a small baking sheet with parchment paper. Place the chocolate in a small bowl and place it over a double boiler. Heat, stirring, until the chocolate is melted and the mixture is smooth. Insert a marshmallow stick into each marshmallow. Dip the marshmallows in the chocolate, letting any excess drip back into the bowl. Place on the prepared baking sheet and refrigerate until set, about 20 minutes.
For hot chocolate: Combine almond milk, cinnamon, and nutmeg in a 5-quart saucepan. Bring to a simmer (but do not boil) over medium-high heat. Remove from heat and stir in the white chocolate and agave syrup. Stir until the chocolate has melted and the mixture is smooth, about 2 minutes. Keep warm over low heat until serving.