It may not feel like the holidays weather-wise, but aren’t we all still in a festive mood? After seeing this recipe from Erin (follow her blog if you don’t already!), making hot chocolate from scratch jumped high up on my to-do list. I mean it’s so easy and is the “real deal”…trust me when I say you’ll join me in pledging not to buy packaged hot chocolate ever again.
Being home in Dallas for a few days has been relaxing enough to where I’ve still managed to be productive without feeling overworked, which is the best feeling. It’s also fun discovering some of my parent’s stuff that I didn’t look twice at growing up, like these mugs and tray. The tray was designed by my aunt, and the mugs are modeled after a historic Japanese piece. Let’s just say these are things I’m crossing my fingers about inheriting sooner rather than later :)
Onto the recipe …hot chocolate is something I’ve always associated with being home this time of year, and having a large kitchen and a little free time motivated me to take our standard Swiss Miss packet game to the next level. This is another recipe that should hardly be called a recipe, and I promise it’ll be a) easy enough and b) delicious enough for you to make it over the next few months.
Chocolate Covered Marshmallows
Makes 24 large marshmallows
Ingredients: ~5oz semisweet chocolate chips, marshmallows (large or mini)
Melt chocolate on low heat in a nonstick saucepan. When chocolate is melted, dip each marshmallow into the saucepan until bottom 1/4 or 1/8 is thoroughly coated. Use a spatula to gently catch and scrape off excess chocolate that may drip off.
Set marshmallows chocolate side up on a baking sheet. Repeat until desired number of marshmallows is coated. Refrigerate for at least 30 minutes until chocolate is set. Top on your favorite cup of hot chocolate (and snack on the rest).
*If you have candy canes on hand, try crushing some and sprinkling them over the chocolate before sticking them in the fridge!
Photos by Monica Dutia for Cake & Lilies