Marshmallow Topped Mexican Hot Chocolate
This hot chocolate will warm you up in more ways than one! It’s packed with smooth and slightly spicy flavor from chiles de arbol and cinnamon and finished with a decadent toasted marshmallow topping and cajeta rim.
Tasty Team
Total Time
22 minutes
22 min
Prep Time
7 minutes
7 min
Cook Time
15 minutes
15 min
Total Time
22 minutes
22 min
Prep Time
7 minutes
7 min
Cook Time
15 minutes
15 min
Ingredients
for 1 serving
- 1 cup whole milk (240 mL), or milk of choice
- 3 ½ oz dark chocolate (105 g), plus more for topping
- 2 tablespoons brown sugar
- 2 dried chiles de arbol
- 1 cinnamon stick, toasted
- ½ teaspoon vanilla extract
- 1 tablespoon cajeta
- 3 tablespoons marshmallow fluff
Preparation
- Roughly chop the chocolate.
- In a small saucepan over low heat, combine the milk, chocolate, brown sugar, chiles, and cinnamon stick. Cook, stirring occasionally, until the chocolate is melted and well combined, 10–12 minutes.
- Drizzle the cajeta around the rim of an oven-safe mug, letting a little bit drip down the outside.
- Carefully strain the hot chocolate through a fine-mesh sieve into the mug. Stir in the vanilla. Spoon the marshmallow fluff on top.
- Using a hard torch, carefully toast the top of the marshmallow fluff until golden brown. Shave more chocolate on top, if desired.
- Serve immediately.
- Enjoy!
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