Servings: Makes 6 cups of hot cocoa
Ingredients:
6 to 8 large marshmallows
5 Tbsp. Unsweetened Dutch-process cocoa
3 Tbsp. granulated Sugar
1/3 cup water
4 cups milk
1 cup half-and-half (half cream, half milk)
Instructions:
Place 1 marshmallow horizontally on a work surface. Using a rolling pin or soup can, flatten the marshmallow by rolling back and forth over it. Using Halloween-themed mini cookie cutters, cut into desired shapes.
In a saucepan over medium heat, combine the cocoa, sugar and water. Bring slowly to a boil, stirring, until the sugar and cocoa dissolve, about 2 minutes. Add the milk and half-and-half and continue to cook, stirring, until bubbles appear along the edges of the pan, about 5 minutes; do not allow to boil. Pour into mugs and garnish with the marshmallow spooks. Serve immediately while the spooks hold their shapes. Makes 6 cups.
Makes 6 cups of cocoa.
Source: DianasDesserts.com
Date: September 27, 2002