Slow Cook:5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)
Mexican Marshmallow Cocoa
In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt. Stir in the hot water until mixture forms a paste. Whisk in half-and-half and milk. Add cinnamon sticks, vanilla bean, and ground ancho chili pepper.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add bittersweet chocolate, whisking until chocolate is melted.
If necessary, skim "skin" from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.
To serve, use a slotted spoon to remove vanilla bean and cinnamon sticks. Stir in almond extract.
Meanwhile, in a small bowl combine 3 tablespoons of unsweetened cocoa powder, powdered sugar, and ground cinnamon. Roll marshmallows in cocoa powder mixture. Garnish each serving with a cocoa-coated marshmallow.