The Chocolate Toasty

The holidays are here and, frankly, I’m not ready for social encounters or this weather.

The only real way I know how to cheer myself up and help make everyone sleepy is to make a solid cup of hot chocolate.

This will require booze, marshmallow fluff and a food-grade blow torch, if you want to get crafty.

I present:

The Chocolate Toasty

2 servings

3 cups of Milk/Non Dairy Option
1/4 tsp of nutmeg
1/2 tsp of Cinnamon
5 tbsp of Sugar
5 tbsp of powdered cocoa
1/4 cup of jar Marshmallow

Per Mug Measurements

2 oz of Skrewball Peanut Butter Whiskey or choice of Bourbon

You will need your choice of Dairy or Non Dairy. I suggest, the thicker the better.

I’m going with good old vitamin D whole milk. Heat this in a pot and bring to simmer. Once the simmer has started, whisk and turn off your heat to prevent scalding. Liquid should be at least 115 F. Whisk in cinnamon, nutmeg, cocoa powder and sugar. Whisk to remove any clumps, to create a frothy liquid. Put to the side too cool for a few minutes.

In your favorite mug, add Skrewball Peanut Butter Whiskey, or choice of bourbon.

Pour your liquid on top and leave about a 1/4 inch of space for the topping.

Take a generous spoonful (1/4 cup) of marshmallow fluff, also known as Jet Puffed to west coasters, and place gently on top of your liquid gold.

If you have a food grade blow torch, a little toast to the top will add flavor and really add to this drink. For our NA friends out there, it tastes just as amazing without the bourbon.