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Mexican Marshmallow Cocoa

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  • Makes: 12 servings
  • Serving Size: 5 ounces
  • Prep: 10 mins
  • Slow Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)

Mexican Marshmallow Cocoa

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To serve, use a slotted spoon to remove vanilla bean and cinnamon sticks. Stir in almond extract.
  5. 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.

Nutrition Facts (Mexican Marshmallow Cocoa)

  • Per serving:
  • 236 kcal cal.,
  • 15 g fat
  • (9 g sat. fat,
  • 38 mg chol.,
  • 122 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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