Cacao Hot Cocoa Recipe

Difficulty Level: Beginner

Serves: 2 People

Your New Go-To Cozy in a Cup.

That instant soul hugging feel of wrapping your hands around a warm mug of rich, velvety hot cocoa  simply cannot be beat - especially when it’s elevated with a touch of Mush-Melo magic. Whether you’re easing into a slow morning or winding down after a long day, this cozy classic delivers comfort in every sip. The key to a perfect hot cacao is balance: deep chocolate flavor, creamy texture, and just the right amount of sweetness.

This version takes things to the next level with marshmallows that melt seamlessly into the drink, creating a silky smooth finish and a subtle toasted sweetness throughout. A pinch of salt enhances the chocolate notes, while the Mush-Melo adds a dreamy fresh layer to this winter wonderland of a beverage. It’s simple, nostalgic, and endlessly satisfying.

What kind of chocolate is best for hot cocoa?

High-quality cacao powder or chopped dark chocolate works best for a rich, full-bodied flavor. An organic and natural ingredient is the right way to go - steer clear of artificial coco-mix. Opt for something with at least 60% cacao for depth, or go lighter depending on your preference.

Ingredients

Hot Cocoa Base

 2 cups milk (or dairy-free alternative)
 2 Tbsp. cacao powder or bar
 2 Tbsp. granulated sugar
 Pinch of kosher salt
 1/4 tsp. vanilla extract

Topping

1 tsp. cinnamon powder
Dollop of whipped cream
4-6 Mush-Melo mini marshmallows

Directions

1. To start: Heat the milk in a saucepan over medium temp until warm but not boiling.
2. For the cocoa: Whisk in cacao powder (or bar) slowly, then add sugar, and salt until fully dissolved and smooth.
   
3. For the topping: Remove from heat and stir in vanilla extract. Pour into a mug and add marshmallows, top with cinnamon powder, and finish with whipped cream.