Serious Eats: Recipes

Homemade Swiss Miss With Mini Marshmallows

[Photographs: Ryan Jones]

Look, this isn't fancy drinking chocolate, liquid chocolate, or even hot chocolate. This is cocoa. Hot cocoa. It's light enough and not too sweet, making it highly drinkable even with a rich holiday breakfast. Best enjoyed with one to five hundred mini marshmallows, crispy or otherwise.

Even if you hate white chocolate, don't leave it out. It doesn't impart its signature flavor, but rather contributes to the body and sweetness of the recipe. Likewise, the small amount of coffee powder doesn't make this mocha, but rounds out the chocolate flavor in a subtle but important way. For both the white and dark chocolate, use bars of chocolate rather than chips. Chips contain various additives to help retain their shape while baking and make for a weakly flavored, poorly textured cocoa.

This cocoa mix keeps for months, stored in a jar. Make a double batch for gift giving or just to get you through the winter.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

Printed from

© Serious Eats