Homemade Swiss Miss With Mini Marshmallows Recipe

1. 1

   Make the cocoa mix:

2. 2

   In the bowl of a food processor, combine the powdered sugar, white chocolate, cocoa powder, dark chocolate, salt, vanilla bean seeds and instant coffee. Pulse until the mixture is finely ground. If the processor starts to get warm, take a break for a minute to let it cool. Continue pulsing until no large bits of chocolate remain. (Don't run the processor continuously, as this will cause the machine to warm and will start to melt the chocolate a bit, creating a weird clumpy mixture.)

3. 3

   Transfer the ground cocoa mix to an airtight container. The mixture will store indefinitely at room temperature.

4. 4

   To prepare the cocoa:

5. 5

   Whisk 3 tablespoons (about one ounce) of cocoa mix into 6 ounces of boiling milk. Adjust with more cocoa to taste. Add marshmallows.

6. 6

   If you're serving a crowd and want to prepare all of the cocoa at once, start by bringing a half gallon of milk (along with the reserved vanilla pod, if you like) to a boil in a pot over medium high heat. Turn the heat to medium and whisk in all of the cocoa, a half cup at a time. Whisk continuously until all of the mixture has dissolved.

7. 7

   Serve immediately, or transfer to a thermos.

* Per serving · 4 servings · Values may vary.

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