Marshmallow Cocoa

Well, I was having a productive week (wait, was I?) and then this happened. Oops.

It’s okay. On top of watching old 80’s movies, New Girl AND 90210, as well as cooking and baking fun, scrummy things, (and exercising to keep my mind sane, and trying to hang out with friends before the end of the semester, and and…) I have another thing that keeps me from studying. Thanks, Pinterest, for being the ultimate distraction.

So, I have 15 days of undergrad classes left. FIFTEEN. Um. Am I getting old? Should I just hang up my red high heels and black dress, adopt about six cats, pick up crocheting again, and call my self an old lady?

Despite my old lady tendencies (including my 80-year-old soul), I believe that we should cherish the 15-day-mark before the turning of an era. Good things are coming after fifteen school days, people. Good things.

Christmas. [including: baked goods, peppermint everything, and maybe some butt exercises]
New Years. [insert: champagne galore]
Time for lots.and.lots of new, fun and exciting recipes. [ahem, this and this]
More time to hang out with this girl. [read: wine nights, girl talk, and late night baking]

Now, go celebrate. Drink cocoa.

Marshmallow Cocoa
Adapted from my pumpkin spice hot cocoa

1 tbsp cocoa powder
2 tbsp water
2 tbsp sugar
1/4 c marshmallow fluff
1 c chocolate soymilk
Whipped cream

1. Combine cocoa powder, water and sugar in a small saucepan over medium-low heat. Stir until combined.
2. Stir in marshmallow fluff until well incorporated.
3. Add soymilk and, stirring constantly, warm to desired temperature.
4. Add whipped cream.

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