Make the Chocolate Base: In a small saucepan, combine the milk, heavy cream (if using), cocoa powder, sugar, and a pinch of salt. Heat over medium heat, whisking constantly to ensure the ingredients are well combined and the mixture becomes warm. Continue whisking until smooth, making sure the cocoa powder dissolves fully into the milk. Once warm, add the semi-sweet chocolate chips (or chopped chocolate) and whisk until completely melted and smooth. Stir in the vanilla extract for a hint of sweetness and depth of flavor.
Toast the Marshmallows: For that authentic campfire flavor, lightly toast the mini marshmallows. You can use a kitchen torch, broiler, or gas stove to toast them to your liking, ensuring they get a golden, crispy exterior. If you prefer a hands-off method, you can place the marshmallows on a baking sheet and broil them in the oven for 2-3 minutes, keeping a close eye on them to prevent burning.
Assemble the Cocoa: Pour the hot chocolate mixture into mugs, filling them about three-quarters full. Sprinkle graham cracker crumbs generously on top for that signature s’mores crunch. Add the toasted marshmallows (or whipped cream plus marshmallows for extra creaminess) to each mug. For added indulgence, drizzle chocolate syrup over the top or dust with cocoa powder or cinnamon for a spiced kick.
Serve: Serve the cocoa immediately while it’s warm and gooey, perfect for dipping and enjoying on a cold day. For a festive touch, consider adding a candy cane or chocolate stick for stirring. The extra treat will make the cocoa even more fun and flavorful!
