Okay, admittedly, I have gone a little bacon crazy with this one, and yes, you could just use one of these bacon preparations and still have a mighty fine cup of hot chocolate. But, if you are up for it, give the full recipe a try, just once. You will never go back to the hot chocolate of your childhood.
Make the sugared bacon: Combine the oil and bacon in a small sauté pan over medium heat and cook until the bacon is golden brown and crispy, about 8 minutes. Remove to a plate lined with paper towels and let cool for about 5 minutes. Save the rendered bacon fat for another use.
In a mini-prep or food processor, combine the bacon and sugar and process until finely ground. Spread evenly on a large plate and set aside.
Make the hot chocolate: Reserve
To coat the rims of the mugs, put the reserved milk on a medium plate. Hold a mug upside down and dip the rim into the milk, letting the excess drip off. Then dip the rim into the bacon sugar mixture until lightly coated. Repeat with the remaining mugs.
Ladle the hot chocolate into the mugs and top each mug with 2 marshmallows. Serve immediately.
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