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Sweet Hot Cocoa
Ingredients:
60 g El Gato bitter chocolate bar, finely chopped.
2 cups whole milk (or oat milk for a creamy vegan version).
1/4 cup heavy cream (or coconut cream for vegan).
2 tbsp raw cane sugar (adjust to taste).
1/2 tsp pure vanilla extract.
Pinch of sea salt.
Handful of mini marshmallows.
A smooth, chocolate-forward cup that turns any winter moment into pure comfort.
Heat the milk & cream:
In a saucepan over medium heat, warm the milk and cream until steaming (not boiling).
1. Melt the chocolate:
Reduce heat to low. Add the chopped bitter chocolate and whisk gently until fully melted and glossy.
2. Sweeten & season:
Stir in sugar, vanilla, and a pinch of salt. Continue whisking for 2–3 minutes until slightly thickened and silky.
3. Serve & top:
Pour into mugs. Top generously with marshmallows. Let them melt slightly or torch them for a toasted finish
NOTES:
This version is deep, smooth, and unapologetically chocolate-forward, letting your bar’s terroir shine. Perfect for cozy winter moment.
