Mexican Hot Cocoa with Roasted Marshmallows
Mexican Hot Cocoa made with evaporated milk, Mexican chocolate, cinnamon and a touch of honey. Garnished with roasted marshmallows to add a fun and yummy treat.
- 1 can evaporated milk
- 2 Mexican chocolate tablets
- 1 cinnamon stick
- 1 tablespoon honey
- 4 cups water
- whipped cream optional
In an aluminum jug add the evaporated milk, cinnamon, honey and water. Let the milk boil.
Remove the cinnamon stick and add the Mexican chocolate bars. Use a wooden milk frother to combine the milk with chocolate.
Continue mixing with the manual frother or use an electric one to create a foamy chocolate.
For making the lightsabers, use long wooden pins and insert one by one the small marshmallows. Roast using a kitchen torch.
Serve the Mexican hot chocolate and garnish with a roasted marshmallow lightsaber and whipped cream.