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This homemade s’ mores hot chocolate recipe is rich, decadent and delicious made with dark chocolate and topped with all the best parts of a s’more. Toasted marshmallow, buttery graham crackers, melty chocolate and a bit of pretzel, what’s not to like?
A toasty and warm cup of comfort on a cold almost-winter kind of day. Which happens to be my kind of weather.
Now you have the perfect excuse to cuddle up with all the blankets and wear warm fuzzy jumpers and socks with one of these decadent hot chocolates in hand. Like all the best memories of a campfire in your very own home, without all those pesky bugs getting in the way!
If you couldn’t already tell, hot chocolates have got to be one of my favourite drinks. I’m not a coffee drinker but I am very much a hot chocolate person. So it’s safe to say that I’ve tried a fair amount of them. Dark, milk and white chocolate, spiced, melted, powdered and all different types of flavourings.
This recipe is a great dark chocolate addition to your regular repertoire and a little extra special with the toasted marshmallow toppings and decorations. A fun one for the winter months ahead. Plus it’s a single serving, meaning that you get to treat yourself and indulge a little while you’re at it!
S ‘mores Hot Chocolate Ingredients
This recipe throws together a combination of ingredients to get the creamy smooth, decadent deliciousness all in one cup. Consequently, as it is homemade you’re able to customise it however you like. Use the best quality ingredients you can find as they all contribute towards the end resulting taste.
- Milk: Choose your favourite! It’s the base element for this drink and makes up most of the quantity, so use a good one. Dairy-free options work great too (coconut, almond, soy or you could even use this homemade pecan milk). I enjoy soy milk which has a lovely texture and flavour. Short of that, I use trim milk as my personal preference.
- Cacao Powder: Derives from cacao beans that have been processed at low temperatures, unlike cocoa which comes from fermented, roasted beans (source). I like to use cacao as it provides a pure, natural chocolate flavour with a slight bitterness. Which is perfect for this dark hot chocolate version to balance out the sweet toppings. It also has a higher nutritional content (source). You are however welcome to use cocoa as a less bitter replacement if you would like to.
- Dark Chocolate (70%): For the extra chocolate richness. It also helps to thicken the hot chocolate, adding to the textural creaminess. I like a hot chocolate that’s on the thicker side.
- Coconut Sugar: An unrefined sugar that provides a malty, sweet wholesome flavour. It adds depth to the dark richness of the hot chocolate. If you don’t have any coconut sugar, you can use any other type of sugar available to you such as caster sugar.
- Vanilla Extract: Lift the ingredients and allow them to shine. More information on this and the different vanilla products on #2 of my baking tips and tricks is posted here.
- Salt: Just a pinch to enhance the sweetness! Learn more about adding a touch of salt here.
Hot Chocolate Garnish and Toppings
It wouldn’t be a s’mores hot chocolate without all the elements of a s’more…
- Marshmallows: Make your own like this one here from Downshiftology or go with storebought, whatever takes your fancy.
- Graham Crackers: I made my own using this fabulous homemade graham cracker recipe from The Kiwi Country Girl. Highly recommend it, they’re very addictive and so easy to make.
- Dark Chocolate (70%): For the extra chocolate decorations including the swirl inside your cup and the graham cracker rim (If you decide to decorate your mug/ cup according to option 1).
- Bow Pretzels: Optional, but they add a bit of saltiness to the drink as a bonus.
Servings
This recipe is made for a single-serve, so you can enjoy it as a party for one. There are two different options for decorating your mug/cup so you can choose your fancy.
However, if you happen to be extending your invite and making a celebration out of it, then you can make up a whole batch and serve away. Just times the amount by however many people want to join in on the fun! Then you can prepare everything beforehand, heat it when you’re ready and toast away to your homemade hot chocolates.
S’ mores Hot Chocolate
Equipment
- Heatproof mug or cup
- Small Saucepan
- Whisk
- Blow torch or lighter
Ingredients
Mug/ Cup Garnish
Option 1:
- 1/4 Cup (45g) Crushed Graham Crackers
- 1/4 Cup (45g) Dark Chocolate Melted
Option 2:
- 1/4 Cup Marshmallows
Hot Chocolate
- 1 Cup (250ml) Milk of Choice
- 1 Tbsp (7g) Cacoa Powder or cocoa powder
- 1 Tbsp (12g) Dark Chocolate roughly chopped
- 1 tsp (5g) Coconut Sugar* or caster sugar
- ½ tsp (3g) Vanilla Extract
- Pinch of Salt
Toppings
- Graham Crackers
- Marshmallows
- Pretzels
Instructions
Prepare your Mug/ Cup Garnish
Option 1:
- Place crushed graham crackers on a shallow plate and set them aside.
- Dip the rim of your mug/cup in the melted chocolate and then sit upright to allow some of the chocolate to drip down the sides.
- Then dip the chocolate-covered rim in the crushed graham crackers to coat. Reserve the leftover crumb for the topping.
- Use the rest of the melted chocolate to drip and swirl around the inside of your mug/ cup.
- Set aside while you make the hot chocolate.
Option 2
- Place marshmallows in a microwave-safe dish in the microwave and heat until just melted (about 45 seconds or so). Mix together with a spoon until smooth and light/ fluffy. It should become a smooth sticky thick paste. If it's too runny, allow it to cool slightly before mixing.
- Smooth the melted marshmallow around the rim and sides of your mug/ cup.
- Using a blow torch or lighter* carefully toast the marshmallow until golden brown.
- Set aside while you make the hot chocolate.
Hot Chocolate
- Whisk together the milk, cacao powder and sugar in a small saucepan over medium-low heat.
- Remove from the heat once the sugar and cacao have dissolved and the mixture is hot, being careful not to allow the mixture to boil.
- Stir in the chopped chocolate, vanilla and a pinch of salt.
- Pour into your prepared mug/cup.
Toppings
- Top with marshmallows and then use a blow torch or lighter to gently toast the marshmallows until golden brown.
- Decorate with the rest of your toppings: graham crackers/ graham cracker crumbs, pretzels and extra marshmallows.
- Drink while still nice and warm!
Notes
I hope this gets you feeling warm and cozy in the spirit of winter! If you do give it a try don’t forget to share on Instagram and #theculinaryletter and tag @theculinaryletter so I can see all your wonderful creations.
And if you’re a fellow hot chocolate connoisseur, let me know what your favourite type is in the comments below. I’m always on the hunt for recommendations!
Until next time, stay curious!
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