Category: Make Room for Dessert

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Rich S’mores Hot Chocolate with Toasted Marshmallows

2 glass jars with smores hot chocolate with roasted marshmallows

S’mores hot chocolate is the perfect combo of two childhood favorites to enjoy during the colder weather. 

2 glasses full of S'mores hot chocolate with toasted marshmallows

Hot cocoa is a staple in the northeastern part of the country. But, global warming is definitely a thing, so the cooler temperatures are country-wide lately. Hot cocoa can be enjoyed just like s’mores, all year round. My s’mores hot chocolate recipe blends both perfectly!

I’m a HUGE fan of both hot cocoa and S’mores, so combining two of my favorites sweet treats was a no brainer. 

What are S’mores?

S’mores are a popular dessert where a piece of chocolate candy bar is sandwiched between two Graham crackers, and roasted marshmallows are sandwiched between the two crackers, which are roasted over a campfire. The toasted marshmallows have a slight caramel flavor. The chocolate bar will melt from the marshmallow’s heat. 

How to make S’mores hot chocolate

You’ll never buy the prepackaged hot cocoa again once you’ve tried this recipe! To make the hot chocolate:

  • Combine all the ingredients in a small sauce pot.
  • Whisk thoroughly while heating over medium heat.
  • Remove the hot cocoa from the heat when it simmers, and pour into your favorite mug.

Graham crackers have a flavor that is hard to mimic without the proper ingredients. It is also a third of the components needed to make S’mores. To get this flavor into the beverage, half of a Graham cracker is crushed into the beverage while it simmers, which dissolves. 

The garnish also makes the drink, of course! Graham cracker crumbs are sprinkled on top of the hot chocolate. Marshmallows are toasted in the drink using a blow torch.

How to toast the marshmallows for the S’mores hot chocolate

S’mores are traditionally made by roasting marshmallows over the flame of a camp fire. Please don’t build a fire to make this recipe.

After they have been added to the hot cocoa, toast the marshmallows with a kitchen torch. 

Kitchen torches are available in different sizes. I used Culinary Jo’s kitchen torch, which I love because of it’s size. The butane for the torch is also refillable!

If there is no torch, the marshmallows can be roasted in the oven. Place the marshmallows onto an aluminum lined tray, and place under the broiler for a few seconds, toasting to your desired color. Add the roasted marshmallows to your hot chocolate with a spoon.

2 glasses full of S'mores hot chocolate with toasted marshmallows with a kitchen torch in the background

What makes the S’mores hot chocolate rich?

The half and half

Most hot chocolate recipes are made with milk, or sometimes with a mixture of milk and water. I wanted this recipe to have a velvety texture. So the hot chocolate is made with half and half. 

Half and half can be found in the dairy aisle of your local grocery. It is made of equal parts milk and heavy cream, and is often used for cooking and coffee. This hot cocoa is thicker and smoother when using the half and half, making it more of a dessert!

If you want a less rich version, the half and half can be replaced with milk. Also, if half and half is not available, use 6 ounces of milk and 2 ounces of heavy cream for the recipe.

The Graham cracker

A graham cracker is added to the hot cocoa while it is simmering. It acts as a thickening agent for the drink.

Can I make the hot cocoa dairy free?

Yes it can! You can use any milk alternatives that you want!

I have another popular hot chocolate recipe that you’ll be sure to love. Check out my Chocolate Hazelnut Hot Cocoa. And once the weather gets warmer, give my No-Churn S’mores Ice Cream a shot!

2 glasses full of S'mores hot chocolate with toasted marshmallows
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Rich S’mores Hot Chocolate

A decadent cup of s’mores hot chocolate is the perfect combo of two childhood favorites to enjoy during the colder weather.
Prep Time1 minute
Cook Time5 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, hot chocolate, hot cocoa, marshmallows, smores, smores hot chocolate, smores hot cocoa
Servings: 1 serving
Author: Crystal

Equipment

  • small sauce pot
  • Whisk
  • coffee mug

Ingredients

  • ¼ teaspoon cinnamon
  • 2 teaspoons dark brown sugar
  • Pinch of salt
  • 1 tablespoon cocoa powder
  • 4 ounces milk
  • 4 ounces half and half
  • 1 teaspoon vanilla extract
  • 2 tablespoons semisweet chocolate chips
  • ½ tablespoon honey
  • 1 graham cracker square crushed
  • Marshmallows and graham cracker crumbs for garnish

Instructions

  • In a small sauce pot, whisk together the cinnamon, sugar, salt, and cocoa powder.
  • Slowly pour the milk into the pot while whisking to dissolve the dry ingredients. Pour in the half and half and vanilla extract, and whisk to thoroughly combine.
  • Add the chocolate chips, honey, and the crushed graham cracker.
  • Warm the ingredients on medium heat, stirring occasionally with a whisk to melt the chocolate chips. After about 5 minutes, the liquid will begin to steam.
  • Once the mixture starts to bubble along the sides of the pot, immediately remove from the heat.
  • Pour the hot chocolate into your favorite mug.
  • Sprinkle with graham cracker crumbs for garnish. Top with marshmallows and toast with a handheld torch.

Notes

See notes above on roasted marshmallows without a torch. 
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Creamy Hot Cocoa with Chocolate Hazelnut Spread

Close up picture of 3 mugs full of hot chocolate

Hot chocolate is a staple during the colder months. A cup of creamy hot cocoa made with chocolate hazelnut spread and a hint of cinnamon is a great way to warm up!

Overhead shot of 3 cups of hot cocoa with marshmallows

Not sure what part of the country you’re reading this from. I’m guessing it’s as cold as a penguin’s bootyhole where you’re located since you’ve stumbled across this recipe. However, hot cocoa is a year round treat for me. Maybe that’s what also brought you here, and of course I understand. I would drink a cup of hot cocoa everyday if my skin would allow it, but once a week works too.

The chocolate hazelnut spread makes the hot cocoa a bit richer, almost as if you’re drinking the spread. A pinch of ground cinnamon gives it a hint of spice, warming up the flavor a bit more. 

What is chocolate hazelnut spread?

Chocolate hazelnut spread is a smooth blended mixture of cocoa powder, hazelnuts, sugar, vanilla, and palm oil, blended until smooth. The spread is the same consistency as peanut butter and is commonly used in desserts as well as breakfast. 

There are several brands with their own version of this chocolatey goodness, but the most popular brand is Nutella. Use any brand you’d like for this hot cocoa. 

How to make hot cocoa

Hot chocolate is super easy to make! Simply heat the ingredients in a small pot while whisking.

A bit of the milk is poured in with the dry ingredients while whisking to prevent clumping. Once all the milk is in, warm the mixture and add the chocolate hazelnut spread to melt.

Lastly, immediately remove the pot from the heat when steam forms. You don’t want the hot chocolate to be too hot to drink. In case it overheats, let it cool for a few minutes in a mug to cool down a bit before consuming. 

The best type of milk to use for hot cocoa

Hot chocolate works with whatever milk you have available. 2% milk is a staple in my home, which I use for this recipe. If you want to use skim or whole, you’ll be good to go. 

Premade hot cocoa mix

No need to keep packets of hot chocolate in your pantry any more. The dry ingredients in the recipe can be mixed ahead in a larger batch!

For a batch of hot chocolate mix, combine:

  • 5 tablespoons plus 1 teaspoon granulated sugar
  • 10 tablespoons plus 2 teaspoons cocoa powder
  • 2 teaspoons ground cinnamon

The hot chocolate mix is very shelf stable. The shelf life is determined by which of the dry ingredients expires first. Store it in an airtight container.

The mix yields 8 servings of hot chocolate. Use 2 tablespoons of the mix for 1 serving of hot cocoa. Then warm the mix with a cup of milk and a splash of vanilla extract. 

Overhead shot of 3 cups of hot cocoa

Toppings for hot cocoa

My favorite hot chocolate toppings are miniature marshmallows and whipped cream, used interchangeably (and sometimes together.) I like to dust a little ground cinnamon on top as well. Chocolate shavings are a fun garnish too!

Depending on my mood, I’ll add a small scoop of ice cream into the hot chocolate mug. It will slowly melt, and it makes the hot cocoa even creamier. 

I can tell you’re a fan of chocolate. My Chocolate and Cookie Butter Pudding Pie is another great option to satisfy your sweet tooth!

Close up picture of 3 mugs full of hot chocolate
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5 from 15 votes

Chocolate Hazelnut Hot Cocoa

A cup of creamy hot cocoa made with chocolate hazelnut spread and a hint of cinnamon is a great way to warm up!
Prep Time1 minute
Cook Time5 minutes
Course: Dessert, Drinks, Snack
Cuisine: American
Keyword: chocolate, chocolate hazelnut, chocolate hazelnut spread, drinks, hazelnut, hot chocolate, hot cocoa, nutella, warm drinks
Servings: 1 cup
Author: Crystal

Equipment

  • Small saucepot
  • Whisk
  • coffee mug

Ingredients

  • ¼ teaspoon ground cinnamon
  • 2 teaspoons granulated sugar
  • A pinch of salt
  • 4 teaspoons cocoa powder
  • 8 ounces milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons chocolate hazelnut spread

Instructions

  • In a small sauce pot, whisk together the cinnamon, sugar, salt, and cocoa powder.
  • Slowly pour the milk into the pot while whisking to dissolve the dry ingredients. Add vanilla and chocolate hazelnut spread.
  • Warm the ingredients on medium heat, stirring occasionally with a whisk to help the chocolate spread melt.
  • After about 5 minutes, the liquid will begin to steam. Immediately remove from the heat.
  • Pour the hot chocolate into your favorite mug. Top with marshmallows or whipped cream.
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Fig and White Chocolate Bread Pudding with Bourbon Caramel

Close up of a scoop of fig white chocolate bread pudding with a scoop of ice cream and mint leaves and caramel drizzle on a plate

Tis the season for figs! This fig and white chocolate bread pudding with a hint of espresso and a drizzle of bourbon caramel is a delicious dessert for holiday gatherings!

Figs remind me a lot of my dad. We would eat Fig Newtons faithfully. It was our guilty pleasure! (Or maybe not since figs are healthy?) Bread pudding is another important thing in my life, so why not put the two together!

Overhead shot of 3 servings of fig white chocolate bread pudding with vanilla ice cream and caramel drizzle

How to make bread pudding

Bread pudding is a fool proof recipe…something that you do not have to be a professional baker to execute. Old bread is cubed, soaked in an egg and milk mixture, and baked until fluffy. Serve it up with some ice cream and you’ve got a yummy dessert in about an hour and a half!

Mixing bowl with cubed bread, figs, and white chocolate chips
Day old bread is cubed, and mixed with toppings of your choice
Mixing bowl of milk and egg mixture for bread pudding
Milk and egg mixture is mixed separately
Cubed bread in a baking dish for bread pudding
Pour the mixture over the cubed bread in baking dish and let soak

Type of bread to use for bread pudding

It’s best to use bread on the sweeter side for bread pudding since this is a dessert. By “sweet”, I really mean to stay away from the savory breads. One rule to go by is to use a bread that you would use for french toast. 

I prefer to use challah or brioche, but have used white bread in a pinch. The final product isn’t as good with white bread, but it gets the job done. 

Why should I use old bread for bread pudding?

The cubed bread will soak in the milk and egg mixture for some time, which will make the bread pretty soggy if it’s fresher and soft. Using bread that is drier (aka, older) is much better to use. The bread will still soak up the milk, without the bread turning into a pile of mush. 

When I know ahead of time that I’ll be making a batch of bread pudding, I cube the bread and leave it on the counter top at least a day before baking. Or, you can lightly toast the bread in the oven if it’s a last minute idea. Cool completely before soaking. 

Soaking the bread

I took a shortcut with this recipe by soaking the bread cubes for 15 minutes right before baking.  However, you can prep this a few hours ahead of time. Follow all the steps in the recipe card, tightly cover the pan with plastic wrap, and refrigerate until ready to bake. 

How do I know my bread has finished baking?

Bread pudding does not bake the same way as cakes and cupcakes. Using the “clean toothpick” method is not ideal here, since there should still be some moisture once finished. 

The top layer will be lightly toasted once baked. The bread pudding will jiggle a bit when lightly shaking the pan. If you lightly press the top, it should be slightly springy.

Which figs should I use for this recipe?

Depending on where you live, fresh figs may be hard to find. I used dried mission figs for mine, but definitely use fresh if you can! Dried figs can be found in the same aisle as raisins in your local grocery store. 

How to make caramel sauce from scratch

Homemade caramel sauce may seem a bit daunting to execute. Here’s a fool-proof way to make it, with a few simple ingredients!

In a small pot, pour the granulated sugar into a pile. Keep the sugar more towards the center if you can. 

Next, add the water by slowly pouring it along the inside edges of the pot to surround the sugar. Do not stir this together just yet.

Sugar in a pot to make caramel sauce
Add the sugar into a small sauce pot
Water and sugar in a small sauce pot for caramel sauce
Pour the water along the edge of the pot to surround the sugar.

Now it’s time to cook! Heat the pot on medium heat, still no stirring. Eventually, the pile of sugar will dissolve into the water. The liquid should lightly simmer, causing the sugar to melt and eventually caramelize. 

Over a 5-7 minute time span, the liquid will go from clear to light brown in color. Once it’s the light brown shade, give the liquid a quick stir with a wooden spoon and take the pot off of the heat. Now it’s time to turn this into a nice buttery sauce!

Water and sugar simmering for caramel sauce
Simmer on medium heat for 5-7 minutes, without stirring.
Sugar and water caramelizing in a small sauce pot
The sugar will turn light brown in color.
Sugar and water caramelizing in a small sauce pot
Once the sugar water gets this color, give it a quick stir and take off the heat.

The residual heat from the hot pot will continue to cook the caramel, so adding the cold ingredients will slow down the cooking. Add in the cold butter and heavy cream, but be cautious because there will be A LOT of steam! Stir the ingredients until fully combined. 

Butter added to caramelized sugar and water to make caramel sauce
Add cold butter to slow down the cooking.
Heavy cream poured into a sauce pot of caramel sauce
Slowly pour in heavy cream and stir. Watch out for lots of steam!!!
Spoonful of homemade caramel sauce
Add additional flavorings if you prefer!

Additional flavorings can be added here. I’ve added vanilla extract and bourbon for this recipe. 

Once incorporated, immediately transfer the sauce into a heat proof container so it no longer cooks. Congrats! You’ve just made homemade caramel sauce!

Storage:

The caramel sauce will last 2 weeks in the fridge in an airtight container. The sauce can be reheated in the microwave when ready to use. 

Variations to the fig and white chocolate bread pudding recipe

I’ve added a bit of espresso to this recipe. This can be completely omitted, or replaced with decaf coffee.

Any milk that you have on hand will work for the bread pudding. I always have whole or 2% milk on hand, and use those interchangeably.

The caramel sauce contains bourbon, which can also be omitted. 

Close up of a scoop of fig white chocolate bread pudding with a scoop of ice cream and mint leaves and caramel drizzle on a plate

What to serve with bread pudding

The best toppings for a scoop of warm bread pudding is either a dollop of whipped cream or a scoop of ice cream! The slight heat will slowly melt the toppings, making it nice and ooey and gooey, like eating a warm brownie a la mode. And of course, the caramel sauce is another great addition!

I’d love your feedback if you get to make this recipe! Drop a comment and a rating, and tag me on Instagram. I’m sure you’ll also love my No-bake Apple Butter Cheesecake with a spiced graham cracker crust!

Close up of a scoop of fig white chocolate bread pudding with a scoop of ice cream and mint leaves and caramel drizzle on a plate
Print Recipe

Fig and White Chocolate Bread Pudding with Bourbon Caramel Sauce

A bread pudding with figs, white chocolate, and a hint of espresso drizzled with bourbon caramel is the perfect sweet treat!
Prep Time5 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: bourbon, bread pudding, breakfast, caramel, chocolate, coffee, dessert, espresso, figs, white chocolate
Servings: 9 servings
Author: Crystal

Equipment

  • 9×13 or square baking dish
  • Large bowl
  • Whisk
  • cutting board and knife
  • small sauce pot
  • wooden spoon

Ingredients

Fig and white chocolate bread pudding

  • 1 pound day old bread see notes
  • 1 cup white chocolate chips
  • 7 ounces figs dried or fresh
  • 3 eggs
  • ½ cup granulated sugar
  • 2 ½ cups milk
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon espresso powder or 2 shots of cold espresso
  • 2 tablespoons unsalted butter melted

Bourbon caramel sauce

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tablespoon unsalted butter cold
  • ¼ cup heavy cream cold
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla extract

Instructions

Bread pudding

  • Spray a 9×13 or square baking dish with pan spray.
  • Cut the bread into large cubes and add to a large bowl. Add the diced figs and white chocolate chips. Lightly toss to combine and pour into the baking dish. Set aside.
  • In the same bowl, whisk together the eggs and sugar until combined. Add in remaining ingredients and thoroughly mix with the whisk.
  • Slowly pour the milk mixture into the baking dish over the bread to soak for 15 minutes.
  • While the bread is soaking, turn on your oven and heat to 350 degrees. After the 15 minutes of soaking, bake the bread pudding for 40-45 minutes.
  • Remove from the oven and let it cool for 10 minutes before serving.
  • Top with a scoop of ice cream or dollop of whipped cream, and a drizzle of bourbon caramel.

Caramel sauce

  • Pour the sugar into the middle of a small cold pot.
  • Pour the water along the insides of the pot, so that the water surrounds the sugar.
  • Put the pot on the stove onto medium heat.
  • Let the sugar slowly dissolve with the water, without stirring. Eventually, all of the sugar will be dissolved and will slowly simmer. After 5-7 minutes the mixture will turn into a light brown color.
  • Once the mixture is light brown, lightly swirl the mixture with a wooden spoon for 10 more seconds.
  • Remove the pot from the heat. Add in the butter and quickly stir to incorporate. The butter will create steam, so be cautious to not burn yourself.
  • Slowly add in the heavy cream, stirring to incorporate and being cautious of the steam.
  • Stir in the remaining ingredients, and pour into a heat safe container to stop the cooking process.

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