Christmas or other special occasions call for a prime rib meal. This recipe offers you the ideal roasting time and incorporates a mustard and horseradish coating on the beef.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 6-ounce mugs |
Ingredients
- 4 cups 2% milk, divided
- 2 ounces white almond bark
- ¼ cup white sugar
- 6 large marshmallows, divided
- 1 teaspoon vanilla extract
- 1 tablespoon red and green sprinkles, or to taste
Instructions
- Combine 1/2 cup milk, almond bark, sugar, 2 marshmallows, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until boiling. Reduce heat; add remaining 3 1/2 cups milk and stir until heated through, about 5 minutes. Add remaining 4 marshmallows.
- Divide hot chocolate among four 6-ounce mugs, placing 1 marshmallow in each. Garnish with red and green sprinkles.
- Substitute peppermint extract for the vanilla extract if desired.
Reviews
I scaled the recipe for one serving and boy was this sweet. It tasted like overly sweetened milk. With the almond bark, sugar , marshmallows and the red sanding sugar (I didn’t have sprinkles), it’s bound to be a sugar overdose. Other than sweetness, I couldn’t taste anything else.