Although the days have felt like summer will last forever, the nights have reminded us that fall is near. And, that soon enough we’ll need an extra layer before heading out the door, the leaves will turn their shades of red and gold, and we’ll take the family to the little pumpkin patch down the road. This recipe is inspired by one of our favorite fall pastimes — eating s’mores around the campfire, sharing stories, and singing songs. It’s a rich, luxurious hot chocolate; the kind you sip slowly after a long day and the kids have gone to bed.
The base is adapted from an old Ina Garten recipe. We like to use a good quality chocolate; it truly does make a difference in the taste. From there we add a little toasted marshmallow syrup (we prefer Monin) and, if we’re feeling festive, line the rim of each mug in graham cracker crumbs. Cheers to cooler weather and drinks to keep us warm.
Campfire Cocoa aka Hot Chocolate with Toasted Marshmallow Syrup
- 2 1/2 Cups milk
- 2 Cups half-and-half
- 4 ounces bittersweet chocolate, chopped
- 4 ounces milk chocolate, chopped
- 1 Tablespoon sugar
- 1 teaspoon vanilla extract
- 3-4 oz toasted marshmallow syrup
In a saucepan, heat the milk and half-and-half over medium heat until almost simmering. Remove the pan from the heat and add the chocolates. When they are melted, add the sugar, vanilla extract, and whisk vigorously. Reheat gently and add the syrup to taste. Serve immediately in graham cracker rimmed mugs.