Bacon-Hazelnut Hot Chocolate with Sugared Bacon and Smoked Marshmallows


Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

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.


For the Sugared Bacon

  • 2 teaspoons canola oil
  • 4 thin slices bacon
  • ¼ cup (50 g) raw sugar

For the Hot Chocolate


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 ¼ cup (60 ml) of the bacon milk and set aside. Pour the remaining milk into a large saucepan and bring to a simmer over low heat. Whisk in the chocolate-hazelnut spread and continue whisking until smooth and the mixture becomes frothy, about 2 minutes.

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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