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.
Add 2 oz chocolate syrup and 1 oz brown sugar to a mixing glass.
Pour in 6 oz hot milk and stir until fully combined and smooth.
Transfer to a heatproof mug and place the Skull & Cinder cocktail smoker over the mug, ignite your wood chips, and allow the drink to absorb smoke for 30–45 seconds.
While the smoke settles, toast marshmallows with The Torch. Skewer with a long toothpick for easy garnishing.
Finish with a sprinkle of cocoa powder or a pinch of sea salt, and a cinnamon stick, then serve.