You're going to want to warm up some milk on the stovetop. You should set your burner on a fairly low setting, like two or three.
Pick your favorite milk--I prefer vanilla almond milk, but it can really be whatever--and pour out one cup.
Warm up your milk in a saucepan on the stovetop.
Now you have to add some stuff to your saucepan milk. Otherwise you'll just have warm milk. Anyway, you want to add 2-3 spoon fulls of Nesquick and a few drops of vanilla and 1 tsp of sugar.
So add all that stuff to your saucepan and stir everything up so it's nice and even. Keep it on low heat, okay? Because if you take it off the heat too soon it'll become just fancy chocolate milk.
Drizzle some caramel syrup around the bottom of your mug. You can do a pretty design. I tried to do a pretty design but it turned out kind of rough, huh? It doesn't matter, you'll pour hot chocolate over it and nobody can see it.
Take a little skewer guy and roast a few giant marshmallows over one of your burners. My brother calls this a "gross waste of energy" though because so much heat escapes and goes nowhere I guess. Anyway, I don't know if it helps with the energy thing but another option is to stick the marshmallows on an oven-safe plate and broil them for a minute or so. They probably won't get all fireside golden, but they will get gooey in the middle and that's really the main effect that you're shooting for.
By this point, your hot chocolate should be all hot and chocolatey so go ahead and dump it into your caramel drizzled mug.
You should have enough marshmallows to completely cover the surface of your beverage. I did not roast enough so I tore a fourth marshmallow into smaller pieces and filled in the gaps. Since they were torn and their little marshmallow insides were exposed it made them nice and gooey so they fit right in with the roasted ones.
Now, drizzle over your marshmallows with some more caramel sauce. The golden brown of the roasted marshmallow looks nice with the golden brown of the syrup. Am I right, or am I right? Oh, yeah, and they taste awesome together, too.
Now, get out your sea salt. If you're someone who hasn't ever had salted caramel or salted chocolate you might be a little standoffish at this point, but trust me, it's the tastiest thing in the world. Oh! And it has to be sea salt. I mean, I've never tried it with table salt and that MIGHT be fine but let's be real it isn't, so go ahead and get out your sea salt.
So, sprinkle a bit of sea salt on top of your hot chocolate. This is totally to taste. If you're wary of salted-sweets you might want to go light on it for your first try. If you're a total sea-salt-chocolate-caramel fiend like I was freshman year of college, go wild, dump a whole bunch on. It's all about your preferences, friend.
But there you go! There you have it! A delicious warm and toasty treat.
Now you have to add some stuff to your saucepan milk. Otherwise you'll just have warm milk. Anyway, you want to add 2-3 spoon fulls of Nesquick and a few drops of vanilla and 1 tsp of sugar.
So add all that stuff to your saucepan and stir everything up so it's nice and even. Keep it on low heat, okay? Because if you take it off the heat too soon it'll become just fancy chocolate milk.
Now get out your mug and caramel syrup.
Drizzle some caramel syrup around the bottom of your mug. You can do a pretty design. I tried to do a pretty design but it turned out kind of rough, huh? It doesn't matter, you'll pour hot chocolate over it and nobody can see it.
Take a little skewer guy and roast a few giant marshmallows over one of your burners. My brother calls this a "gross waste of energy" though because so much heat escapes and goes nowhere I guess. Anyway, I don't know if it helps with the energy thing but another option is to stick the marshmallows on an oven-safe plate and broil them for a minute or so. They probably won't get all fireside golden, but they will get gooey in the middle and that's really the main effect that you're shooting for.
By this point, your hot chocolate should be all hot and chocolatey so go ahead and dump it into your caramel drizzled mug.
You should have enough marshmallows to completely cover the surface of your beverage. I did not roast enough so I tore a fourth marshmallow into smaller pieces and filled in the gaps. Since they were torn and their little marshmallow insides were exposed it made them nice and gooey so they fit right in with the roasted ones.
Now, drizzle over your marshmallows with some more caramel sauce. The golden brown of the roasted marshmallow looks nice with the golden brown of the syrup. Am I right, or am I right? Oh, yeah, and they taste awesome together, too.
Now, get out your sea salt. If you're someone who hasn't ever had salted caramel or salted chocolate you might be a little standoffish at this point, but trust me, it's the tastiest thing in the world. Oh! And it has to be sea salt. I mean, I've never tried it with table salt and that MIGHT be fine but let's be real it isn't, so go ahead and get out your sea salt.
So, sprinkle a bit of sea salt on top of your hot chocolate. This is totally to taste. If you're wary of salted-sweets you might want to go light on it for your first try. If you're a total sea-salt-chocolate-caramel fiend like I was freshman year of college, go wild, dump a whole bunch on. It's all about your preferences, friend.
But there you go! There you have it! A delicious warm and toasty treat.
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