3 Aug

Sweet Hot Cocoa

Ingredients:

60 g El Gato bitter chocolate bar, finely chopped.

2 cups whole milk (or oat milk for a creamy vegan version).

1/4 cup heavy cream (or coconut cream for vegan).

2 tbsp raw cane sugar (adjust to taste).

1/2 tsp pure vanilla extract.

Pinch of sea salt.

Handful of mini marshmallows.

A smooth, chocolate-forward cup that turns any winter moment into pure comfort.

Heat the milk & cream:

In a saucepan over medium heat, warm the milk and cream until steaming (not boiling).

1. Melt the chocolate:

Reduce heat to low. Add the chopped bitter chocolate and whisk gently until fully melted and glossy.

2. Sweeten & season:

Stir in sugar, vanilla, and a pinch of salt. Continue whisking for 2–3 minutes until slightly thickened and silky.

3. Serve & top:

Pour into mugs. Top generously with marshmallows. Let them melt slightly or torch them for a toasted finish

NOTES:

This version is deep, smooth, and unapologetically chocolate-forward, letting your bar’s terroir shine. Perfect for cozy winter moment.

2 Comments

  • Lora Wood
    August 3, 2023

    Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Dolor purus non enim praesent elementum facilisis leo.

    • Nicole Gutevolk
      August 3, 2023

      Egestas tellus rutrum tellus pellentesque eu tincidunt. Convallis posuere morbi leo urna molestie at. Nec feugiat nisl pretium fusce id velit. Mi tempus imperdiet nulla malesuada pellentesque.

Comments are closed.