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S’mores Hot Cocoa

S'mores Hot Cocoa // take a megabite

This weekend needed a little bit of hot cocoa. Most of it was so great! But sometimes when your pup pee-walks over your shoe and then poops in your car the only thing to do is drink hot cocoa by your borrowed pink christmas tree with your new magazine and just muster up a mental fireplace to complete the picture.

S'mores Hot Cocoa // take a megabite

But mostly you guys… graham cracker honey marshmallows?! These s’mores-ify the heck out of this super rich and chocolatey cocoa. AND the scraps leftover from after I cut them into bunny tails (NOT flowers) were totes blended up into the cocoa. So the truth is, you can’t these marshmallows (not that you’d even want to).

I’m already planning on making a version of these hot cocoas all mini-like with BIG marshmallows for Christmas dessert. Topping them with a teeny forest and bunny skewers is obvz happening too.

S'mores Hot Cocoa // take a megabite

Honey Graham Marshmallows
Recipe developed for Annie’s Homegrown


  • 2 t or 1 packet powdered gelatin
  • 1/3 cup cold water (for gelatin blooming)
  • 1/4 cup water (for syrup)
  • 1/4 cups organic cane sugar
  • 1/2 cup organic local honey
  • 1 vanilla bean, scraped (or 1 1/2 t vanilla)
  • 1/2 t ground cinnamon
  • 1 T confectioners’ sugar, plus more for sprinkling
  • 4 whole Annie’s Homegrown Honey Graham Crackers, crushed


  1. Lightly spray an 8-inch pan with cooking spray, or brush with oil. Bloom gelatin in 1/3 cup cold water for 10 minutes.
  2. Meanwhile heat the remaining 1/4 cup water with cane sugar and honey together until boiling. Allow to boil for 1 minute. Add to bloomed gelatin and stir until mixed. Beat with an electric mixer until lightened in color and voluminous. Mix in the vanilla bean or extract and cinnamon.
  3. Sprinkle the bottom of the greased pan with graham cracker crumbs. Top with marshmallow. Dust with powdered sugar. Allow to set for several hours (or overnight) before cutting into bunny tails.  Reserve scraps for hot cocoa.

S'mores Hot Cocoa // take a megabite

S’mores Hot Cocoa ( serves 4+)
Recipe developed for Annie’s Homegrown


  • 2 cups organic whole milk
  • 2 cups organic 2% milk
  • 8 oz. bittersweet chocolate, finely chopped
  • 4 oz. milk chocolate, finely chopped
  • tiny pinch of kosher salt
  • 1/2 t ground cinnamon
  • marshmallow scraps (melted in)
  • 2 whole Annie’s Homegrown Honey Graham Crackers, crushed


  1. Place the whole milk in a saucepan with the chocolate. Whisk over medium low until the chocolate is melted. Add remaining milk and warm throughout. Add salt, cinnamon and marshmallow scraps.
  2. Using an emersion blender (or transfer to a  blender before too warm and then rewarm in the pot) blend until smooth. Serve in graham cracker-rimmed mugs* with honey graham marshmallows and bunny skewers**.

*Dip mug rims in water and then in crumbs.
** Using peanut butter or chocolate hazelnut spread, attach bunnies to skewers. Place in the freezer until time to serve.

Yay! Click HERE for a printable pdf of the recipes above.

Full disclosure: I was given payment from Annie’s Homegrown to post this recipe. While this is true, all the opinions above are my own. S’mores-ifying things is one of my favorite pastimes! So, thanks so much for supporting the sponsors that help make this blog of mine possible.

Insta-Living // take a megabite

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These BLONDIES tho // Breakfast dreams

14 thoughts on “S’mores Hot Cocoa”

  1. Love this is idea! I’ve been following you on Instagram for a while and your photos are some of the best in my feed. Live your displays and creativity! Any idea how to make these without gelatin (a vegetarian version), or is that impossible? Thanks! Xx

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