Ingredients
Units
Scale
- 2 cups whole milk
- 3/4 cup organic dark chocolate
- 2 tablespoons Torani Sugar Free Syrup, I used 1 tblsp SF Vanilla + 1 tblsp SF Caramel
- Fresh Whipped Cream
- Candied Marshmallows (recipe below), for garnish
Candied Marshamallows:
- 6 marshmallows
- 1/4 cup organic dark chocolate
- 1 tablespoon Torani Sugar Free Vanilla Syrup
- Green and Red sprinkles
Instructions
Candied Marshamallows:
- In a double-boiler, melt down chocolate and Torani syrup. Dip marshmallows halfway into the melted chocolate then coat in sprinkles. Lay out on a baking sheet lined with wax paper. Let set in the fridge for a 5 minutes or until ready to use.
For the Hot Cocoa:
- In a double-boiler over medium heat, melt down chocolate with milk, whisking until smooth and creamy. Remove from heat and whisk in Torani SF syrups. NOTE: if using one flavor use 2 tablespoons.
- Place a dollop of whipped cream at the bottom of each mug. Pour in hot cocoa and top with candied marshmallows. Serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1
