recipe

Ingredients

For the hot chocolate:

• Dark chocolate (60–70%)
• Milk
• Cream (about 1/5 of the amount of milk)
• Vanilla extract
• Cocoa powder
• Marshmallow fluff / liquid marshmallow
• 1 pinch of salt

To infuse the milk:

• 4 cloves
• 1 cinnamon stick
• Clementine or orange zest

For the marshmallow fluff:

• 2 egg whites (room temp)
• 1 cup sugar
• ¼ cup water
• ½ tsp vanilla

Instructions

Place the spices in a small cotton bag (or cheesecloth) and submerge it in the milk, cream, and one spoon of vanilla extract.

Heat gently until just simmering, then remove the spice bag and lower the heat.

Sift the cocoa powder directly into the milk to avoid lumps.

Finely chop the dark chocolate and add it to the mixture along with the cream and a pinch of salt.

Stir until the hot chocolate is smooth and fully combined.

Taste and adjust: add a little more milk if it's too intense, or a bit more cocoa if you want a bolder flavor.

To make the marshmallow fluff:

Boil sugar and water for 3–4 minutes (until bubbly, not caramel).

Whip egg whites until soft peaks.

Slowly pour the hot syrup into the egg whites while whipping.

Keep whipping 5–7 minutes until thick, glossy, and fluffy. Add vanilla and whip 10 seconds.

To serve:

Pour into a mug. Pipe marshmallow fluff around the rim. Optional: lightly torch the marshmallow for a toasted finish.