Toasty Cocoa Berry Drink (Printable)

Warm cocoa infused with berries, topped with golden toasted marshmallows for a cozy indulgence.

# What You’ll Need:

→ Dairy and Liquids

01 - 2 cups whole milk (substitute with oat or almond milk for dairy-free)
02 - 1/2 cup heavy cream

→ Chocolate and Sweetener

03 - 1/4 cup unsweetened cocoa powder
04 - 2 ounces dark chocolate, chopped
05 - 2 tablespoons granulated sugar

→ Fruit

06 - 1/2 cup mixed berries (fresh or frozen; e.g., strawberries, raspberries, blueberries)

→ Toppings

07 - 1/2 cup mini marshmallows
08 - 2 teaspoons chocolate shavings (optional)

# How-To Steps:

01 - In a small saucepan over medium heat, combine milk and heavy cream. Heat until steaming but do not boil.
02 - Add cocoa powder, chopped dark chocolate, and sugar to the warm liquid. Whisk continuously until chocolate is fully melted and the mixture is smooth.
03 - Stir in mixed berries and simmer for 2 to 3 minutes, gently mashing the berries to release their flavor.
04 - Optionally strain through a fine mesh sieve into heatproof mugs or a pitcher to remove berry solids.
05 - Top each serving with mini marshmallows.
06 - Using a kitchen torch or broiler, carefully toast marshmallows until golden brown, watching closely to prevent burning.
07 - Optionally sprinkle with chocolate shavings and serve immediately.

# Expert Advice:

01 -
  • The berries dissolve into the chocolate, creating a subtle tartness that cuts through the richness without tasting like a smoothie.
  • Torching marshmallows feels like a small act of kitchen magic, and they taste infinitely better than the soft kind.
  • It comes together in twenty minutes, which means you can go from craving to contentment faster than most desserts allow.
02 -
  • Don't let the milk come to a rolling boil or the cream will separate and taste grainy; medium heat means you have time to whisk without rushing.
  • The berries need those 2 to 3 minutes of simmering to actually give up their flavor—dump them in and immediately remove the pan and you'll taste nothing but hot chocolate.
03 -
  • Chop your dark chocolate by hand rather than using a food processor—the larger, uneven pieces melt slower and more gently, preventing that seized, grainy texture.
  • Keep the whisk moving constantly once you add the cocoa and chocolate; even a few seconds of stillness will scorch the mixture to the bottom of the pan.

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