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
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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 4 coconut sugar
2 tablespoons 2 cocoa powder
1 cup 1 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.
