Hot chocolate with marshmallows


Preparation info

  • Serves


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

We use luxurious Montezuma’s chocolate, which, when mixed with creamy milk, is pretty much the eighth wonder of the world. Just ask Wendy, our resident hot chocolate connoisseur, who you’ll find in our Hampstead branch on any given day. To spice things up a bit, try using chocolate flavoured with mint, chilli or bitter orange.


  • 2 heaped tbsp grated dark chocolate (at least 70 per cent cocoa solids)
  • 1 heaped tbsp cocoa powder
  • 1


Put the chocolate and cocoa into an enamel mug. Add the water and stir to make a paste.

Steam the milk, stretching it with your steam wand, or heat on the hob to just below boiling point. Whisk it into the chocolate paste, then float the marshmallows on top and serve straight away.