How to Make Marshmallow Topped Mexican Hot Chocolate?

Ingredients

for 1 serving

• 1 cup whole milk(240 mL), or milk of choice
• 3 ½ oz dark chocolate(105 g), plus more for topping
• 2 tablespoons brown sugar
• 2 dried chiles de arbol
• 1 cinnamon stick, toasted
• ½ teaspoon vanilla extract
• 1 tablespoon cajeta
• 3 tablespoons marshmallow fluff
• 
  
• Method
• Roughly chop the chocolate.
• In a small saucepan over low heat, combine the milk, chocolate, brown sugar, chiles, and cinnamon stick. Cook, stirring occasionally, until the chocolate is melted and well combined, 10–12 minutes.
• Drizzle the cajeta around the rim of an oven-safe mug, letting a little bit drip down the outside.
• Carefully strain the hot chocolate through a fine-mesh sieve into the mug. Stir in the vanilla. Spoon the marshmallow fluff on top.
• Using a hard torch, carefully toast the top of the marshmallow fluff until golden brown. Shave more chocolate on top, if desired.
• Serve immediately.
• Enjoy!