by Brynie Greisman

Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

Warm and comforting, this hot cocoa is made with simple ingredients and topped with fun and festive garnishes.

S E R V E S 1

• 1 Tbsp chocolate chips
• coconut flakes, or dark, milk, or white chocolate shavings, for garnish
• 1 Tbsp coconut sugar (or white or light brown sugar)
• 1 Tbsp cocoa powder
• pinch salt (don’t leave this out!)
• ¾ cup milk, divided
• ¼ cup half-and-half
• ¼ tsp vanilla extract
• 2 Tbsp marshmallow fluff
• ½ Tbsp peanut butter
• raspberry sauce, for drizzling

Melt chocolate chips in the microwave. With a plastic spoon (for easier clean up!) smear some on the rim of a mug. Dip in coconut or chocolate shavings. Set aside.

Whisk the sugar, cocoa, and salt in a small pot. Add a few tablespoons of milk and whisk again. Cook over low heat until the sugar melts. Add the remainder of the milk and the half-and-half and stir until it’s steaming. Remove from heat. Add vanilla, stir, and pour the hot chocolate into the prepared mug.

Marbleize the marshmallow fluff and peanut butter together in a small plate. Add a dollop of the mixture to the hot cocoa. Drizzle with raspberry sauce. Serve immediately.

Note: The coconut sugar doesn’t add coconut flavor; it’s just a healthier option. You can also use all milk and skip the half-and-half, but it won’t be as rich tasting.

Tip: Set up a hot-cocoa bar with all kinds of stir-ins and toppings. Some stir-in options would be white, dark, and milk chocolate chips and different flavor chocolates, like salted caramel or orange-filled chocolate. Toppings would include whipped cream, caramel sauce, and chocolate syrup. Extra-fun toppings could be cocoa puffs, crushed peppermint sticks, and sprinkles. Let the fun begin