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Toasted Marshmallow Hot Cocoa Drink Recipe
Cozy up with this easy toasted marshmallow hot cocoa made with rich cocoa, milk and broiled marshmallows, perfect for winter nights.
Toasted Marshmallow Hot Cocoa is a creamy, chocolate-based beverage that combines classic hot cocoa with the nostalgic flavor of fire-roasted marshmallows. Prepared by simmering milk (or a dairy-free alternative) with cocoa powder, chopped chocolate, and a touch of sugar and vanilla, the drink is finished with a layer of marshmallows that are broiled or torch-toasted until golden and caramelized. The result is a rich, velvety mug of cocoa topped with a lightly crisp, gooey marshmallow cap—ideal for cool evenings, winter gatherings, or whenever a cozy, campfire-inspired treat is desired.
Toasted Marshmallow Hot Cocoa Drink Recipe
Skip the instant packets—this hot cocoa takes just a few minutes on the stove and lets you control the sweetness, dairy choice, and chocolate intensity. Dress it up with flavored syrups or a splash of espresso for an easy upgrade that feels coffee-shop-level without leaving home.
Prep Time
7 minutes
7 minutes
Cook Time
7 minutes
7 minutes
Total Time
14 minutes
14 minutes
Ingredients
Whole milk 2 cups
- Unsweetened cocoa powder 2 tablespoons
- Granulated sugar 2 tablespoons
- Pure vanilla extract ¼ teaspoon
- Fine sea salt pinch
- Large marshmallows 6 (for toasting and blending into the cocoa)
- Whipped cream ¼ cup (optional, for topping)
- Mini marshmallows handful (optional, for extra floaters)
- Dark-chocolate shavings 1 tablespoon (optional garnish)
- Crushed graham-cracker crumbs 2 tablespoons (optional for a s’mores-style rim)
Method
Measure milk, cocoa powder, sugar, and a pinch of salt into a small saucepan
- Place the saucepan over medium heat
- Whisk continuously until the milk is steaming and the sugar dissolves
- Add chocolate chips to the hot milk
- Whisk until the chocolate is completely melted and the cocoa is smooth
- Remove the saucepan from the heat
- Stir in vanilla extract
- Preheat the broiler on high
- Line a baking sheet with aluminum foil
- Arrange marshmallows in a single layer on the prepared sheet
- Broil the marshmallows until the tops are puffed and toasted golden brown
- Carefully remove the baking sheet from the oven
- Pour the hot cocoa into serving mugs
- Use a spoon to transfer the toasted marshmallows onto the surface of each drink
- Serve the toasted marshmallow hot cocoa immediately while hot
Nutrition (whole recipe)
Calories
770 kcal Protein
20 g Fat
24 g Carbs
119 g Fiber
5 g Sugar
97 g
770 kcal Protein
20 g Fat
24 g Carbs
119 g Fiber
5 g Sugar
97 g
Notes
Chef’s Note: Warm your mugs with hot water first so the cocoa stays piping hot while you torch the marshmallows. For an extra campfire vibe, stir in a tiny pinch of smoked sea salt or a single drop of liquid smoke before pouring—just enough to echo the embers without overpowering the chocolate.
why this recipe
Indulgent yet effortlessly comforting, toasted marshmallow hot cocoa elevates the familiar mug of chocolate into a fireside experience, capturing the smoky sweetness of campfire-kissed marshmallows without ever leaving the kitchen. The recipe layers velvety cocoa with ribbons of caramelized sugar, creating a depth of flavor that balances rich dark chocolate against the ethereal fluff of lightly torched marshmallows, while a hint of vanilla rounds everything into a silky, aromatic treat. Quick enough for a weeknight wind-down yet impressive enough for holiday gatherings, this cup offers the nostalgic joy of s’mores in a refined, spoon-licking form, making it a crave-worthy addition to any cold-weather repertoire.
FAQs
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Frequently Asked Questions
How can I toast the marshmallows if I don’t have a broiler or kitchen torch?
Hold each marshmallow on a skewer over the open flame of a gas burner (or an electric coil set to high), turning until evenly browned, or place them in a dry, pre-heated cast-iron or non-stick skillet and sear the bottoms for 30–60 seconds, then flip to brown the tops. Work in small batches so they don’t melt before you can transfer them to the cocoa.
Can I make this hot cocoa vegan, and which plant-based milks or marshmallow alternatives work best?
Yes—simply swap the dairy milk for a rich, unsweetened plant-based option such as oat, almond, or canned light coconut milk, which all steam and foam well without curdling. Use a high-quality vegan chocolate (or cocoa powder plus sugar) and top with gelatin-free vegan marshmallows like Dandies; if those are unavailable, finish with a dollop of coconut whipped cream or a dusting of cocoa instead.
How can I scale up this recipe and keep the cocoa warm for a crowd?
Multiply all ingredients by the number of servings you need, then prepare the cocoa in a large pot; once the chocolate has fully melted, transfer it to a slow cooker or an insulated beverage dispenser set to the “warm” setting (about 150 °F/65 °C) to hold for up to 2 hours without scorching. Toast marshmallows in batches under the broiler just before serving and keep them on a parchment-lined tray; guests can float or skewer their own so the tops stay crisp rather than steaming in the pot.