This homemade hot chocolate with mini marshmallows is made with whole milk, a splash of cream, cocoa powder, real chopped chocolate, a little sugar, vanilla, and a pinch of salt, whisked on the stove until thick and silky.

Topped with a handful of mini marshmallows, it’s rich and creamy with real chocolate flavor.

Make it after sledding, on Christmas Eve, or for a cozy movie night with the kids.

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Homemade Hot Chocolate with Mini Marshmallows

Ingredients You’ll Need

Using both cocoa powder and chopped chocolate gives you deep flavor and a thick, velvety body.

Whole milk makes the creamiest cup, but 2 percent works if that’s what you have.

Ingredients

3 cups whole milk
1/2 cup heavy cream or half-and-half
3 tablespoons unsweetened cocoa powder
3 tablespoons granulated sugar, or to taste
3 oz (85 g) semi-sweet or bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
1 pinch salt
1 1/2 cups mini marshmallows
Whipped cream and chocolate shavings, for topping (optional)

Directions

In a medium saucepan, whisk the cocoa powder and sugar together with about 1/4 cup of the milk to form a smooth paste.
Making a paste first stops the cocoa from clumping.
If you dump cocoa into a full pot of milk, it floats in stubborn little lumps.
A small whisk works much better than a spoon for this step.
Add the rest of the milk and the cream and whisk to combine.
Heat over medium heat, whisking often, for 4 to 5 minutes until steaming and small bubbles form around the edges.
Don’t let it boil, since boiled milk can scorch on the bottom and form a skin.
A heavy-bottomed pan helps the milk heat evenly so nothing catches.
Reduce the heat to low and add the chopped chocolate.
Whisk constantly for 1 to 2 minutes until the chocolate melts completely and the hot chocolate looks glossy and slightly thick.
Chopping the chocolate finely helps it melt evenly.
If you see small flecks that won’t melt, keep whisking over low heat for another 30 seconds.
Take the pan off the heat and stir in the vanilla and salt.
Taste and add more sugar if you like it sweeter.
The pinch of salt is what makes the chocolate taste richer, so don’t leave it out.
For a frothy top, whisk vigorously for 30 seconds or use a milk frother right in the pan.
This adds air and gives you that cafe-style foam.
It’s optional, but it makes a nice difference.
Pour the hot chocolate into mugs.
Pile a generous handful of mini marshmallows on top of each one while it’s hot.
They’ll start to melt into a sweet, gooey layer within a minute.
Warm the mugs with hot water first if you want the hot chocolate to stay hot longer.
Add whipped cream or chocolate shavings if you like, serve hot, and enjoy!

Important Recipe Notes

Make a cocoa paste first. Cocoa powder doesn’t dissolve easily in liquid. Whisking it with a little milk and sugar first keeps the hot chocolate smooth.
Don’t boil the milk. Boiling can scorch the milk and cause a skin. Steaming with small bubbles at the edge is just right.
Use real chocolate. A good chopped chocolate bar melts more smoothly than chips, which have stabilizers. It’s what gives this hot chocolate its rich body.
Adjust the sweetness. Bittersweet chocolate with 3 tablespoons sugar is rich and not too sweet. Use semi-sweet or add another tablespoon of sugar for kids.
Toast the marshmallows. For a s’mores look, top with marshmallows and use a kitchen torch for a few seconds until golden. Kids love this part.
Make it in the slow cooker. Triple the recipe, whisk everything in a slow cooker, and cook on low for 2 hours, whisking every 30 minutes. Keep it on warm for parties.
Dairy-free option. Use oat milk and coconut cream with dairy-free chocolate. Oat milk gives the creamiest result of the plant milks.
Make a hot chocolate bar. Keep the hot chocolate warm on low and set out toppings like marshmallows, crushed candy canes, sprinkles, caramel sauce, and whipped cream. Everyone builds their own mug, and it’s an easy way to serve a crowd.
Thicker hot chocolate. For a European-style sipping chocolate, whisk 1 teaspoon cornstarch into the cocoa paste. It thickens the drink just enough to coat the back of a spoon.
Choose the right cocoa. Dutch-process cocoa gives a darker, smoother cup, while natural cocoa is a bit more bitter and fruity. Both work here, so use whichever you keep in the pantry.
Storage. Refrigerate leftovers in a sealed jar for up to 3 days. Reheat gently on the stove, whisking, since the chocolate settles.

How to Serve, Store & Customize This Recipe

Serving:

Serve the homemade hot chocolate in big mugs, piled high with mini marshmallows.

Add whipped cream, chocolate shavings, crushed peppermint, or a drizzle of caramel for extra fun. A candy cane hooked on the side doubles as a stirrer.

Storage:

Cool any leftover hot chocolate and keep it in a covered jar in the fridge for up to 3 days.

It thickens as it chills, almost like chocolate pudding. Reheat on the stove over low heat, whisking in a splash of milk until smooth.

Customization:

Add a pinch of cinnamon and a tiny pinch of cayenne for Mexican hot chocolate. Stir in a drop of peppermint extract for a holiday version.

Swap the semi-sweet chocolate for white chocolate and skip the cocoa for a creamy white hot chocolate.