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Mexican Marshmallow Mocha

Mexican Marshmallow Mocha

We added marshmallow creme to make this exotic mocha drink especially rich. For an even lighter version, substitute a calorie-free sweetener, such as Splenda, in place of regular granulated sugar.

Oxmoor House JANUARY 2008

  • Yield: 3 servings (serving size: about 3/4 cup)
  • Cook time:7 Minutes
  • Prep time:4 Minutes
  • Other:30 Minutes


  • 2 cups 1% low-fat milk
  • 1 (3-inch) cinnamon stick
  • 1/4 cup unsweetened cocoa
  • 3 tablespoons sugar
  • 2 1/2 teaspoons instant coffee granules
  • 1/2 cup marshmallow creme
  • 1/2 teaspoon vanilla extract


Combine milk and cinnamon stick in a medium saucepan over medium heat; bring to a simmer (do not boil). Remove from heat, and cool to room temperature. Discard cinnamon stick.

Combine cocoa, sugar, and coffee granules in a small bowl; stir well. Add cocoa mixture to milk mixture in pan, stirring with a whisk until smooth. Stir in marshmallow creme. Cook mixture over medium heat 3 minutes or until thoroughly heated, stirring constantly with a whisk. Reduce heat to low, and simmer 1 minute, stirring vigorously with a whisk to froth mixture. Remove from heat; stir in vanilla. Pour into mugs.

Nutritional Information

Amount per serving
  • Calories: 170
  • Fat: 2.7g
  • Saturated fat: 1.7g
  • Protein: 6.9g
  • Carbohydrate: 44.6g
  • Cholesterol: 7mg
  • Iron: 1.1mg
  • Sodium: 97mg
  • Calories from fat: 14%
  • Fiber: 2.4g
  • Calcium: 211mg

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Mexican Marshmallow Mocha recipe