A warm mug of cinnamon-spiced hot cocoa is made more fun with marshmallows that have been coated with Red Colored Sugar. Recipe developed by Gale Gand, a nationally acclaimed pastry chef, restaurateur, cookbook author and television personality.
For the Marshmallows, prepare Red Colored Sugar. Cut marshmallows in half. Dip marshmallows, cut-sides down, in Red Colored Sugar. Set aside.
For the Hot Cocoa, mix milk, sugar, cocoa powder and cinnamon in medium saucepan. Bring to simmer on medium heat, stirring occasionally. (Do not boil.) Remove from heat. Stir in vanilla.
Pour cocoa into mugs. Serve with marshmallows.