Ingredients
- 4 cups 3.25% milk (or oat milk)
- 5 tbsp cocoa powder
- 4 tbsp packed brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- Marshmallows for serving
- Optional: Add a few ounces of maple cream Cabot trail
Instructions
- In the Remy Olivier Bullet Ceramic Non-Stick Saucepan, combine all the ingredients.
- Use a whisk to mix everything together and place the saucepan over medium heat.
- Bring the hot chocolate to a boil, whisking regularly to prevent the chocolate from burning.
- Serve the hot chocolate in the Monogram Mug Snowflake for a cozy and festive touch.
- Serve alongside with treats on the Jord Coupe Side Plate for a beautiful presentation.