Smores Whipped Hot Cocoa Drink
There’s a certain magic that happens when you combine the nostalgic flavours of a campfire treat with the deep, comforting warmth of a truly magnificent hot cocoa. It’s a combination I’ve been chasing in my kitchen for years. I wanted to create something more than just a drink; I wanted to bottle that feeling of cosiness, that shared moment of bliss around a crackling fire, and serve it in a mug. This Smores Whipped Hot Cocoa Delight is the delicious result of that quest. It’s a layered experience, starting with a rich, dark chocolate base, crowned with a cloud of toasted marshmallow whipped cream, and finished with a satisfying crunch of biscuit crumbs around the rim.
This isn’t your average hot chocolate made from a packet. We’re building flavour from the ground up, using high-quality cocoa powder and real chocolate for a velvety texture and an intense taste that lingers beautifully. It’s the kind of special treat that turns a regular Tuesday evening into a memorable occasion. After testing this recipe five times, I finally got the balance of sweetness and rich cocoa just right, creating a truly decadent drink that feels both familiar and wonderfully new. It’s the perfect companion for a chilly evening, a family film night, or whenever you feel you deserve a little indulgence.
Recipe Overview
This Smores Whipped Hot Cocoa Delight is a deconstructed, sippable version of the classic campfire treat. Expect a profoundly chocolatey base, made with both cocoa powder and melted dark chocolate for depth, which perfectly balances the sweetness of the topping. The star is the whipped topping: a fluffy, light mixture of cream and marshmallow fluff, toasted until golden to release that unmistakable caramelised sugar aroma. My key discovery during testing was that whipping the marshmallow fluff into the cream, rather than just spooning it on top, creates a much more stable and flavourful foam that holds its shape beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2 large mugs
- Difficulty: Easy
Why You’ll Love This Smores Whipped Hot Cocoa Delight
- Genuine Flavour: This recipe captures the three essential elements of s’mores beautifully. You get the deep, rich chocolate, the sweet, smoky taste of toasted marshmallow, and the buttery crunch from the digestive biscuit rim. It’s a genuinely satisfying experience.
- Ready in Under 30 Minutes: From start to finish, this impressive-looking drink comes together in about 25 minutes, making it an accessible luxury for a weeknight treat.
- Flexible Recipe: You can easily customise this to your liking. Prefer a sweeter drink? Use milk chocolate instead of dark. Want a different crunch? Try using shortbread or Biscoff biscuits for the rim.
- Great for Cosy Nights: This Smores Cocoa is ideal when you want to create a special moment. It works beautifully for a festive get-together, a romantic night in, or as a delightful surprise for the family.
- Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky about overly sweet desserts, asked for seconds! He loved how the dark chocolate balanced everything out.
Ingredients You’ll Need
For the best Smores Hot Cocoa, the quality of your ingredients truly matters, especially the chocolate. I recommend using a good quality dark chocolate with at least 70% cocoa solids for a really intense flavour. For the cocoa powder, I often reach for Green & Black’s Organic Cocoa Powder as it lends a wonderful depth that you just don’t get from standard drinking chocolate.
- For the Hot Cocoa:
- 500ml whole milk
- 60g dark chocolate (70% cocoa), finely chopped
- 30g unsweetened cocoa powder
- 25g caster sugar (or to taste)
- 1/4 tsp vanilla extract
- A tiny pinch of sea salt
- For the Topping & Garnish:
- 150ml double cream, cold
- 75g marshmallow fluff (from a jar)
- 4 digestive biscuits, crushed into fine crumbs
- 2 tbsp chocolate sauce or melted chocolate (for the rim)
- Mini marshmallows for garnish (optional)
Elena’s Tip: For an extra smooth hot cocoa, sift your cocoa powder into the pan with the sugar. This prevents any lumps from forming and ensures it dissolves seamlessly into the milk.
How to Make Smores Whipped Hot Cocoa Delight
The process is straightforward and involves three main stages: preparing the mugs, making the rich cocoa base, and whipping up that glorious toasted marshmallow topping. Let’s walk through it together.
- Prepare the Biscuit Rims: Place the crushed digestive biscuits on a small, flat plate. Pour the chocolate sauce or melted chocolate onto another small plate. Take your two favourite mugs, turn them upside down, and dip the rim of each mug first into the chocolate, then into the biscuit crumbs, rotating to get an even coating. Set them aside.
- Warm the Milk: In a medium saucepan, gently heat the milk over a medium-low heat. Be careful not to let it boil; you’re just looking for it to get warm, with small bubbles forming at the edges.
- Create the Cocoa Base: Whisk the sifted cocoa powder, caster sugar, and pinch of salt into the warm milk until fully dissolved. Continue to whisk as you add the finely chopped dark chocolate.
- Simmer and Thicken: Keep the saucepan over a medium-low heat, stirring constantly for about 3-4 minutes, until all the chocolate is melted and the mixture is completely smooth and slightly thickened. Stir in the vanilla extract, then remove from the heat.
- Whip the S’mores Topping: While the cocoa is resting, pour the cold double cream into a mixing bowl. Using an electric hand mixer, whip the cream until soft peaks form. Add the marshmallow fluff and continue to whip for another minute until the mixture is thick, glossy, and holds stiff peaks. I find that an electric mixer is essential here to get the right airy texture.
- Assemble the Drink: Carefully pour the hot cocoa into your prepared mugs, leaving a couple of inches of space at the top. Spoon or pipe generous dollops of the whipped marshmallow cream on top of the hot cocoa.
- Toast the Topping: This is the fun part! Using a kitchen blowtorch, carefully toast the top of the marshmallow cream until it’s golden brown and lightly caramelised. Alternatively, you can place the mugs on a baking sheet and pop them under a hot grill for 30-60 seconds. Watch them like a hawk as they can burn very quickly!
- Garnish and Serve Immediately: Sprinkle with a few extra biscuit crumbs or some mini marshmallows if you wish. Serve your Smores Whipped Hot Cocoa Delight straight away while it’s warm and the topping is at its best.
Tips From My Kitchen
- Temperature Control: Never let your milk come to a rolling boil. If it gets too hot, it can scald and form a skin, which affects the final texture. Gentle, consistent heat is your friend when making this Smores Cocoa.
- The Secret Step: Don’t skip the tiny pinch of salt! I learned that salt doesn’t make the cocoa salty; it actually suppresses bitterness and enhances the deep, complex notes of the chocolate, making it taste even more chocolatey. For a great guide on chocolate, see this article on how to melt chocolate properly.
- Make-Ahead: The hot cocoa base can be made up to two days in advance and stored in an airtight container in the fridge. Simply reheat it gently on the stove before serving. The whipped topping, however, is best made fresh just before you assemble the drinks.
- Storage: This drink is designed to be enjoyed immediately. Leftovers are unlikely, but if you have any of the hot cocoa base left, it will keep in the fridge for 2-3 days.
Common Mistakes to Avoid
- Using Low-Fat Milk: For a truly rich and creamy hot cocoa, whole milk is essential. Using semi-skimmed or skimmed milk will result in a much thinner, less satisfying drink that won’t have the same velvety mouthfeel.
- Not Watching the Topping: Whether you’re using a grill or a kitchen torch, marshmallow burns in the blink of an eye. The difference between perfectly toasted and burnt is a matter of seconds. Keep your full attention on the topping during this final, crucial step.
- Skipping the Sift: It might seem like an unnecessary step, but sifting the cocoa powder prevents clumps. This ensures your final drink is silky smooth, without any powdery pockets.
Delicious Variations to Try
Once you’ve mastered the classic Smores Whipped Hot Cocoa Delight, feel free to get creative! It’s a wonderful base for other flavours. After enjoying this rich drink, you might be in the mood for something savoury, like our Savory Beef And Broccoli Stir Fry Recipe for your next meal.
- Spicy Mexican Chocolate Twist: Add a 1/4 teaspoon of cinnamon and a tiny pinch of cayenne pepper to the cocoa base along with the sugar. The gentle warmth provides a beautiful contrast to the sweet topping.
- Boozy Adult Version: For a grown-up treat, stir a 25ml shot of Baileys Irish Cream, Cointreau, or a dark rum into each mug of hot cocoa before adding the whipped topping.
- Peanut Butter Cup Delight: Whisk a tablespoon of smooth peanut butter into the hot cocoa along with the melted chocolate. The salty, nutty flavour is a fantastic partner for the s’mores profile.
What to Serve With Smores Whipped Hot Cocoa Delight
This drink is practically a dessert in a mug, so it doesn’t need much accompaniment. However, if you’re serving it as part of a larger spread for a gathering, here are a few ideas that work well.
- Simple Shortbread Biscuits: Their buttery, simple flavour won’t compete with the rich cocoa, and they are wonderful for dipping into the whipped topping.
- Salted Pretzels: The saltiness provides a brilliant contrast to the sweetness of the drink, creating a moreish sweet-and-salty combination.
- A Savoury Precursor: Because this is such a decadent finale, it pairs well after a simple, savoury meal. I often make it after we’ve had something light and flavourful like my Sticky Sweet Teriyaki Chicken Bowls.
Frequently Asked Questions
Smores Whipped Hot Cocoa Delight
Ingredients
Method
- Prepare the Biscuit Rims: Place the crushed digestive biscuits on a small, flat plate. Pour the chocolate sauce or melted chocolate onto another small plate. Take your two favourite mugs, turn them upside down, and dip the rim of each mug first into the chocolate, then into the biscuit crumbs, rotating to get an even coating. Set them aside.
- Warm the Milk: In a medium saucepan, gently heat the milk over a medium-low heat. Be careful not to let it boil; you're just looking for it to get warm, with small bubbles forming at the edges.
- Create the Cocoa Base: Whisk the sifted cocoa powder, caster sugar, and pinch of salt into the warm milk until fully dissolved. Continue to whisk as you add the finely chopped dark chocolate.
- Simmer and Thicken: Keep the saucepan over a medium-low heat, stirring constantly for about 3-4 minutes, until all the chocolate is melted and the mixture is completely smooth and slightly thickened. Stir in the vanilla extract, then remove from the heat.
- Whip the S'mores Topping: While the cocoa is resting, pour the cold double cream into a mixing bowl. Using an electric hand mixer, whip the cream until soft peaks form. Add the marshmallow fluff and continue to whip for another minute until the mixture is thick, glossy, and holds stiff peaks. I find that an electric mixer is essential here to get the right airy texture.
- Assemble the Drink: Carefully pour the hot cocoa into your prepared mugs, leaving a couple of inches of space at the top. Spoon or pipe generous dollops of the whipped marshmallow cream on top of the hot cocoa.
- Toast the Topping: This is the fun part! Using a kitchen blowtorch, carefully toast the top of the marshmallow cream until it's golden brown and lightly caramelised. Alternatively, you can place the mugs on a baking sheet and pop them under a hot grill for 30-60 seconds. Watch them like a hawk as they can burn very quickly!
- Garnish and Serve Immediately: Sprinkle with a few extra biscuit crumbs or some mini marshmallows if you wish. Serve your Smores Whipped Hot Cocoa Delight straight away while it's warm and the topping is at its best.
Notes
I truly hope you adore making and drinking this Smores Whipped Hot Cocoa Delight as much as my family and I do. It’s more than just a recipe; it’s an experience that brings a little bit of joy and a lot of warmth to any day. I’d love to hear how it turns out for you, so please feel free to leave a comment below and share your experience!
Happy cooking,
Elena Rodriguez
