Recipe courtesy of Gesine Bullock-Prado

Hot Cocoa

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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4 cups milk

1/2 cup finely grated or chopped bittersweet chocolate (at least 60% cacao)

1/2 cup finely grated or chopped Mexican chocolate

4 large marshmallows, for serving


  1. Add the milk, bittersweet chocolate and Mexican chocolate to a 2-quart saucepan. Place over medium heat and whisk until the chocolates have completely melted. Divide among four mugs and top each with a marshmallow. Serve hot.
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