Ingredients
1
1 servings
- •1 cup whole milk, or milk of choice
- •3 ½ oz dark chocolate, plus more for topping
- •2 tablespoons brown sugar
- •2 dried chiles de arbol
- •1 cinnamon stick, toasted
- •½ teaspoon vanilla extract
- •1 tablespoon cajeta
- •3 tablespoons marshmallow fluff
Instructions
- Roughly chop the chocolate.
- In a small saucepan over low heat, combine the milk, chocolate, brown sugar, chiles, and cinnamon stick. Cook, stirring occasionally, until the chocolate is melted and well combined, 10–12 minutes.
- Drizzle the cajeta around the rim of an oven-safe mug, letting a little bit drip down the outside.
- Carefully strain the hot chocolate through a fine-mesh sieve into the mug. Stir in the vanilla. Spoon the marshmallow fluff on top.
- Using a hard torch, carefully toast the top of the marshmallow fluff until golden brown. Shave more chocolate on top, if desired.
- Serve immediately.
- Enjoy!
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