2 cups whole milk

2 tablespoons unsweetened cocoa powder

3 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/4 cup whipped cream, plus extra for topping

1/4 cup marshmallow fluff

1/4 cup crushed graham crackers

1/4 cup mini chocolate chips

1/4 cup mini marshmallows (for garnish)

Optional: chocolate syrup for drizzling

Cook Mode Prevent your screen from going dark

In a small saucepan over medium heat, warm the whole milk until steaming but not boiling, stirring often.
In a bowl, whisk cocoa powder and sugar. Add a few tablespoons of warm milk to form a smooth paste.
Gradually whisk the cocoa paste into the saucepan with the remaining milk until smooth and combined.
Stir in vanilla extract and remove from heat.
In a separate bowl, whip together whipped cream and marshmallow fluff until fluffy.
Pour hot cocoa into two mugs, filling each about three-quarters full.
Top with the whipped cream-marshmallow mixture, then sprinkle with graham crackers, mini chocolate chips, and mini marshmallows.
If desired, drizzle with chocolate syrup before serving.

Use flavored marshmallows for fun variations.

Swap whole milk with plant-based milk for a dairy-free version.

Add peppermint extract for a festive touch.

Stir in peanut butter for a nutty flavor.

Make it boozy with Baileys, Kahlua, or spiced rum.

Best enjoyed fresh, but cocoa can be refrigerated (without toppings) for 2 days.