White Hot Chocolate with Marshmallow Stirrers

ingredients

4 to 6 servings
 
Stirrers
1 cup (about 6 ounces) semi-sweet chocolate chips, recommended Ghirardellisemisweet chocolate chips1
8 marshmallowsmarshmallows, large8
Hot chocolate
6 cups vanilla-flavored unsweetened almond milk, recommended Almond Breezealmond milk6
1 teaspoon ground cinnamonground cinnamon1
¼ teaspoon ground nutmegground nutmegΒΌ
12 ounces white chocolate, chopped or broken into ½-inch pieces, recommended: Lindt white chocolate12
1 tablespoon agave agave nectar1

instructions

 
Stirrers
Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Insert a lollipop stick into each marshmallow. Dip the marshmallows into the chocolate, allowing any excess chocolate to drip back into the bowl. Place on the prepared baking sheet and refrigerate until the chocolate has set, about 20 minutes.
Hot chocolate
In a 5-quart saucepan, whisk together the almond milk, cinnamon and nutmeg. Bring to just below a boil over medium-high heat. Remove the pan from the heat and add the white chocolate and agave. Stir constantly until the chocolate has melted and the mixture is smooth, about 2 minutes. Keep warm over low heat until ready to serve.

Pour the hot chocolate into mugs and stir with the marshmallow stirrers.

cook's notes

Can also be made using 6 cups of whole milk.

Special equipment: 8 (6-inch-long) lollipop or popsicle sticks
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