Save This decadent hot chocolate layers nostalgia and richness into every sip, pairing velvety chocolate with clouds of homemade marshmallow cream for a dessert-inspired drink that transforms any chilly night into something special. Inspired by soda fountain floats and the ritual of warming mugs held close, this treat is part comfort, part showstopper, always a favorite at my table.
I first made this to cozy up a snow day and now it is my secret weapon for family movie nights. The combination of silky hot chocolate and fluffy marshmallow brings out genuine smiles every time.
Ingredients
- Whole milk: Three cups The body of the hot chocolate Choose fresh and full-fat for creaminess
- Heavy cream: One cup Adds lush richness Opt for fresh with no added stabilizers
- Dark chocolate: Five ounces Use sixty to seventy percent cocoa Blocks melt smoother and bring bold flavor
- Unsweetened cocoa powder: Two tablespoons Enhances chocolate depth Choose Dutch process for best results
- Sugar: Three tablespoons Balances the intense chocolate Adjust to your taste or use superfine for easier melting
- Vanilla extract: One half teaspoon Adds warmth Use real vanilla for pure taste
- Salt: Small pinch Brings flavors together A tiny bit tames the sweetness
- Marshmallow creme: One half cup Forms the fluffy float Homemade gives best texture but any will do
- Heavy cream: One quarter cup Cold Whips best when cold from the fridge
- Vanilla extract: One quarter teaspoon Brings a hint of cupcake sweetness
- Chocolate shavings: For garnish Choose your favorite bar and use a vegetable peeler
- Cocoa powder: For garnish Use for an elegant dusting on top
Instructions
- Warm the Dairy:
- In a medium saucepan set over medium heat combine whole milk and heavy cream. Warm gently until wisps of steam appear but do not let it boil this step lays the creamy foundation.
- Melt the Chocolate:
- Add chopped dark chocolate cocoa powder sugar vanilla and salt directly to the hot milk mixture. Whisk continuously scraping the pan edges to ensure even melting. In about three to five minutes the mixture turns silky smooth with no lumps.
- Make the Marshmallow Float:
- In a chilled mixing bowl combine marshmallow creme cold heavy cream and vanilla extract. Using an electric mixer whip on medium-high speed until soft peaks form and the mixture is light and airy. This usually takes two minutes and results in a spoonable cloud.
- Pour and Top:
- Carefully pour hot chocolate into mugs or heatproof glasses filling each about two-thirds full so you have space for the float on top.
- Spoon the Cream:
- With a big spoon place a generous mound of marshmallow cream float onto each mug letting it sit lightly on the surface for that dramatic floating effect.
- Add Garnish and Serve:
- Finish with chocolate shavings or a dusting of cocoa powder if you want to up the presentation. Serve immediately while hot and fluffy.
Save This drink does not just taste amazing making the marshmallow float always draws a crowd in my kitchen and someone sneaks extra topping every single time. Using a favorite chocolate bar once turned an ordinary winter night into a mini celebration for my family.
Storage Tips
Hot chocolate is best fresh but will keep in the fridge for one to two days. Reheat gently on the stove stirring so it does not scorch and make new marshmallow cream float just before serving for fluffiest results. Leftover marshmallow cream keeps in the fridge for up to two days and makes a fun topping for brownies or fruit.
Ingredient Substitutions
Oat or almond milk works if you need dairy free just make sure to use a chocolate that is also vegan. Coconut cream can swap in for heavy cream for an extra decadent vegan option. If you cannot find marshmallow creme try whipped cream or make a quick meringue but know the classic texture will be softer.
Serving Suggestions
Sprinkle with chili or cinnamon for a spicy twist. Add an ounce of coffee liqueur or bourbon for grown up fun. Serve with crisp buttery cookies or dunk with doughnuts for a winter dessert bar that feels like an occasion.
Cultural and Seasonal Notes
This recipe is inspired by American soda fountains with a cold foam float that melts into the drink just like an ice cream float. For autumn try adding a shake of pumpkin spice. Spring calls for a hint of orange zest for a brighter lift and in summer serve it as an iced chocolate float poured over cold milk and topped with fluffy cream.
Save One time I made this for a group of teens and everyone created their own hot chocolate masterpiece with toppings from my pantry. This is a recipe that creates memories warm mugs clinking and marshmallow mustaches all around.
Cooking Questions
- → Can I make this dairy-free?
Yes! Substitute whole milk and heavy cream with non-dairy alternatives like almond or oat milk, and use a vegan marshmallow creme.
- → How do I achieve smooth hot chocolate?
Whisk the milk and cream until steaming, then gradually add chocolate and cocoa powder, stirring constantly until fully melted and velvety.
- → Can the marshmallow cream be made ahead?
It's best prepared fresh for peak fluffiness, but you can whip it and refrigerate briefly before serving if needed.
- → How can I add a toasted flavor?
Gently torch the marshmallow cream with a kitchen torch to create a toasted, caramelized finish on top.
- → What garnishes complement this drink?
Chocolate shavings, cocoa powder, or even cinnamon can add extra flair and flavor to the finished mugs.
- → Is this suitable for children?
Absolutely! Just omit any alcoholic add-ins and use kid-friendly marshmallow toppings for a family treat.