Smoking Hot Chocolate
A rich, velvety hot chocolate with a deep, smoky twist. The sweetness of toasted marshmallows balances the bold cocoa, while a gentle touch of smoke elevates this classic winter treat into something extraordinary.
Chop 1/2 cup milk chocolate and add to a saucepan with 6 oz milk. Simmer on low while stirring until fully combined and smooth.
Transfer to a heatproof mug and place the Skull & Cinder cocktail smoker over the mug, ignite your wood chips (we recommend Smoldering Maple) and allow the drink to absorb smoke for 30–45 seconds.
While the smoke settles, toast marshmallows with The Torch on a long Skewer.
Finish with the marshmallows and a chocolate wafer stick. Also try a sprinkle of cocoa powder, pinch of sea salt, or a cinnamon stick, then serve.