Recipe: Hot Cocoa with Coconut Sugar and Juleskum (marshmallow Santas)
Hot cocoa season is finally here, and I’m making my hot cocoa extra special with Supernatural coconut sugar, which gives the cocoa a deep, fudge-like sweetness. I top the hot cocoa with Cloetta Juleskum (marshmallow Santas), which are actually made in Sweden, but which have been part of my Danish holiday candy traditions for as long as I remember. The marshmallow Santas are chewier and denser than your typical US marshmallow, with a delicious strawberry flavor. They are perfect for dipping, but you can also let one melt on top as it will turn it into a gooey treat that you can then slurp up and enjoy.
Recipe: Hot Cocoa with Coconut Sugar
1
cupHot cocoa season is finally here, and I’m making my hot cocoa extra special with Supernatural coconut sugar, which gives the cocoa a deep, fudge-like sweetness. I top the hot cocoa with Cloetta Juleskum (marshmallow Santas), which are actually made in Sweden, but which have been part of my Danish holiday candy traditions for as long as I remember.
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Ingredients
4 tablespoons coconut sugar
2 tablespoons cocoa powder
1 cup milk
whipped cream, for topping
Juleskum (marshmallow Santas), for decoration and dipping.
Directions
- In a small saucepan, combine the coconut sugar and cocoa powder.
- Add a splash of milk and whisk, dissolving any lumps of cocoa. Bring to a boil.
- Pour in the remaining milk and heat over medium-low, stirring constantly, until hot but not boiling.
- Pour the cocoa into a mug, top with whipped cream, and decorate with Juleskum marshmallow Santas.
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