Toasted Marshmallow Pumpkin Spice Lavender Cocoa
Bonfire night, the kind where everyone smells like woodsmoke and nobody wants to go inside. Drop a pumpkin spice cocoa bomb in each mug, pour on hot milk, then crown it with a marshmallow you toasted right over the fire.
Bonfire night, the kind where everyone smells like woodsmoke and nobody wants to go inside. Drop a pumpkin spice cocoa bomb in each mug, pour on hot milk, then crown it with a marshmallow you toasted right over the fire.
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Why this pairing works
Toasted marshmallow brings a caramel, almost smoky sweetness that makes pumpkin spice taste even cozier. A graham and Lavender Sugar rim adds crunch and a floral finish to every sip.
Serves 4 Prep 10 min Cook 5 min
Ingredients
- 4 Lavender Drink Bombs (Pumpkin Spice Hot Cocoa)
- 4 cups milk, steaming hot, 1 cup per mug
- 2 oz chocolate chips, melted, for the rims
- 1/4 cup graham cracker crumbs
- 2 Tbsp Lavender Sugar
- 8 large marshmallows, for toasting
- 4 Lavender Rock Candy, for stirring
Directions
- Stir the graham crumbs and Lavender Sugar together on a small plate. Dip each mug rim in melted chocolate, then in the crumb mix.
- Heat the milk until steaming, about 160°F. Don't let it boil.
- Set a drink bomb in each mug and slowly pour 1 cup of hot milk over it. Watch it open, then stir.
- Toast the marshmallows on long skewers over the bonfire (or with a kitchen torch) until golden brown.
- Slide 2 marshmallows onto each mug and add a rock candy stick for stirring.
Serve it with: Lavender Brownie
Make it your own
- Swap in a Spiced Chai Latte Drink Bomb for a spiced tea version.
- No bombs on hand? Use Lavender Hot Chocolate Mix and a pinch of pumpkin pie spice.
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