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  • Jefferson Adams

    Valentine's Day Hot Chocolate with Marshmallow Hearts (Gluten-Free)

    Jefferson Adams

    By Jefferson Adams •

    1 1
    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

      This easy, delicious and charming hot cocoa with marshmallow hearts is sure to win with your Valentine.


    Caption: Image: CC BY-ND 2.0--Randy Auschrat

    Celiac.com 02/14/2020 - This recipe for delicious hot cocoa topped with delightful marshmallow hearts comes to us via Martha Stewart, who has always got a creative and delicious twist for Valentine's Day. You'll need a small heart-shaped cutter to make these hearts. And yes, nearly all commercial marshmallows are gluten-free.

    Ingredients: 

    • 4 cups whole milk
    • 2 tablespoons sugar
    • 2 tablespoons plus one teaspoon unsweetened cocoa powder
    • 4 tablespoons finely chopped or shaved semisweet chocolate
    • Vegetable oil for cutting hearts
    • Large marshmallows


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    Directions:
    Bring milk, sugar, cocoa powder, and chocolate to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted, but DO NOT BOIL! 

    When ready, remove from heat, and ladle into mugs.

    Use a thin, greased knife to cut several marshmallows in half horizontally, and then press the heart-shaped cutter into the center of each one. 

    Float the marshmallows and the cutout hearts on the top of the hot chocolate.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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