I didn't realize hot cocoa with marshmallow was a uniquely American phenomenon until this week, my husband (not American) told me he'd never tried it. Since when we got married I was a vegan and halal marshmallows aren't widely available where we live, it wasn't something that ever came up until this week. I've been craving cozy fall/winter treats anyways, so this was the perfect excuse to run to our local Arab grocery store, get some halal marshmallows, and make some healthy-ish hot cocoa for breakfast. 

A few years ago, my good friend taught me the hot chocolate method she learned while living in France, and that's how I've made mine ever since albeit with different ingredient variations. It involves combining cocoa powder, sugar, and a small amount of milk into a paste and gradually adding more milk, allowing the sugars to caramelize as you go. For this recipe, I used organic cacao powder and maple syrup as my sweetener. I also added cinnamon and cardamom which I love in my hot cocoa but are totally optional. 

Hot Cocoa Recipe

Ingredients (2 Servings)

• 5 tbsp organic cacao powder (I get mine from Trader Joe's)
• 1 tbsp maple syrup
• 2 cups milk (any type--if plant-based, almond milk works best)
• 1/4 tsp cinnamon
• 1/8 tsp cardamom
• Pinch of salt
• Halal mini marshmallows (I use the Ziyad brand ones)

Instructions

Step 1: Add the cacao powder, maple syrup, and a splash of milk to a small saucepan over medium heat. Mix into a paste with a whisk.

Step 2: Add a bit more of the milk (about 1/4 cup) and whisk into the paste until fully incorporated and the mixture is a thick but pourable viscosity. 

Step 3: Bring the mixture to a boil, and immediately add another splash of the milk so it stops boiling. 

Step 4: Repeat this process until you've used all the milk.

Step 5: When the mixture begins to boil after the last of the milk has been added, remove from heat and allow to cool slightly. 

Step 6: Pour into mugs and top with mini halal marshmallows. 

Enjoy!