Marshmallow topped mexican hot chocolate

Step 1

Roughly chop the chocolate.

Step 2

In a small saucepan over low heat, combine the milk, chocolate, brown sugar, chiles, and cinnamon stick. Cook, stirring occasionally, until the chocolate is melted and well combined, 10–12 minutes.

Step 3

Drizzle the cajeta around the rim of an oven-safe mug, letting a little bit drip down the outside.

Step 4

Carefully strain the hot chocolate through a fine-mesh sieve into the mug. Stir in the vanilla. Spoon the marshmallow fluff on top.

Step 5

Using a hard torch, carefully toast the top of the marshmallow fluff until golden brown. Shave more chocolate on top, if desired.

Step 6

Serve immediately.

Step 7

Enjoy!