Childhood in a Cup

A grown-up recipe for s’mores hot chocolate

PHOTO BY MARTHA BUSSE

Despite my deepening smile lines and abundant crow’s feet, I still feel young at heart. I love to splash in creeks, laugh at knock-knock jokes and go out for a night of dancing. And I love s’mores. There’s nothing like sitting around a campfire, toasting—or torching—marshmallows, then devouring the whole gooey mess, to make you feel like a kid again. Even better: S’mores hot chocolate, a grown-up take on the childhood favorite. Velvety rich chocolate, laced with Irish cream, topped with puffy golden marshmallows and a rim of crunchy graham cracker crumbs create a symphony in your mouth. It’s the perfect drink to enjoy on a cool fall night, and to remind you that getting older isn’t so bad after all.

RECIPE: S’mores Hot Chocolate

INGREDIENTS

3 cups milk
1/4 cup cocoa powder
2 tbsp chocolate syrup
3 tbsp sugar
Pinch salt, cinnamon
4 tbsp Irish cream liqueur (optional)
Graham crackers, crushed (for lining rim)
8 large marshmallows, plus a few extra for the mug rims
NOTE: Make this treat local by choosing Potter’s Graham Crackers and Sassy Cow Creamery milk!


DIRECTIONS

Preheat oven to low broil and move oven rack to the second level from the top (high up enough to broil your marshmallows). Line a baking sheet with parchment paper. Heat milk in a saucepan over low heat until warmed through, about 5 minutes. Be careful not to overheat or scald. Add cocoa powder, chocolate syrup, sugar, salt and cinnamon and whisk until thoroughly combined. Keep on low heat.

Meanwhile, take a few marshmallows and rub them around the top of your mugs until the mugs are sticky. Dip each mug in graham cracker crumbs (placed in a shallow bowl) until well coated.

Place 8 marshmallows on baking sheet and put in preheated oven for about 2–3 minutes. Carefully watch them; they brown quickly!

While marshmallows brown, pour hot chocolate into mugs, and add Irish cream liqueur. Remove marshmallows from oven and place on top of hot chocolate immediately. Top with a drizzle of chocolate syrup and extra graham cracker pieces if desired.

Makes four 8-oz cups.

Adapted from minimalistbaker.com.

Find more Dining In recipes and Cassidy’s blog, Local Flavor, at madisonmagazine.com.

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