A delightful twist on the classic Mexican hot chocolate, this recipe combines rich cocoa with warm spices for a comforting treat.
Combine the cocoa powder, sweetener, cinnamon, and vanilla extract in a jar. Seal the jar and shake well to mix.
Shaking the jar ensures the ingredients are evenly distributed, making the cocoa mixture consistent.
Heat the milk in a medium saucepan over low heat, whisking occasionally, until it is hot but not boiling.
Heating the milk slowly prevents scorching and ensures a smooth texture.
Add 2 tablespoons of the cocoa mixture to each cup. Pour a small amount of hot milk into each cup and stir to dissolve the mixture.
Stirring the cocoa mixture with a small amount of milk first helps it dissolve completely.
Fill each cup with the remaining hot milk, stirring gently to combine. Top with mini marshmallows and serve warm.
For an elegant touch, sprinkle a pinch of cinnamon or cocoa powder on top of the marshmallows.
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