Candies:
2 swedish fish
2 tsp nerds
5 marshmallows
2 sour belts
2 candy strings
This is not really a recipe but I thought it was fun to do. ^^
Maki:
(1) Cut a marshmallow in two, roll a candy belt aorund each piece and add 1 tsp of nerds on top.
(2) Roll a sour belt around a marshmallow.
Nigiri:
Put a swedish fish on a marshmallow and tighe it with a candy string.
Pudding:
1.5 dl sugar
0.75 dl cacao powder
2 large tbsp cornstarch
pinch of salt
5 dl milk
2 tbsp butter
0.5 tsp vanilla
How to:
Pudding:
In a small saucepan, combine sugar, cacao powder, salt, and cornstarch. Mix well. Add in cold milk, whisk until combined. Turn on the heat to medium, stirring constantly until mixture reaches a boil.
Allow mixture to boil for 1 minute while stirring constantly. Remove from heat and stir in butter and vanilla.
Allow mixture to cool for 20-30 minutes, stirring occasionally to avoid a skin forming on the pudding. Put it in the fridge for 1hour to cool completely.
Serve chilled and garnish with a dollop of whipped cream.
Chicken:
4 hard boiled eggs
2 tbsp butter
1 yellow onion, diced
3 stalks of celery, chopped
2 serrano peppers, stems removed and minced
500g beef loin, trimmed and cubed (beef knuckle-fransyska)
5 dl chicken broth
2 tbsp tomato paste
2.5 dl cooking sherry
500g boneless, skinless chicken thighs, cubed
3 garlic cloves, smashed
1 dl fresh parsley (+ more for garnish)
Soup:
In a dutch oven melt the butter, over medium heat. Add onion, celery, peppers and beef stir and cook until beef has browned. Then add the chicken broth and sherry and stir until all is combined. Let it simmer for 1 hour.
Add the chicken, tomato, garlic and parsley and simmer for another 30 minutes. Then chop 2 of the eggs and add them as well, cook for another 5 minutes.
When serving, remove the garlic. Pour the soup into bowls, cut the other two eggs in quarters lengthwise and add it as a garnish with some more parsley.
6 dl flour
4 tsp sugar
1 tsp salt
280g cold unsalted butter
Filling
560 g frozen strawberries
1dl sugar
3 tbsp water
Pinch of salt
1 tsp vanilla extract
Finely grated lemon zest
Fresh lemon juice
Assembly
flour (for dusting)
1 large egg
Pinch of salt
4.7 dl powdered sugar
0.5 tsp. fresh lemon juice
0.5tsp. vanilla extract
sprinkles
**This recipe is by Claire Saffitz: https://www.bonappetit.com/story/claire-saffitz-gourmet-pop-tarts
Pastry Dough
Whisk flour, sugar, and salt in a large bowl to combine. Add it to a food processor together with the cold butter. Process until the largest pieces are about the size of a lentil.
Then drizzle water into the mixture (one tbsp at a time) around 1 dl. Until it turns into a dough. Remove from the processor and knead it by hand until it turns smooth.
Transfer dough to a sheet of plastic wrap and pat into a 1cm-thick square. Wrap tightly, pressing out air, then roll over dough with a rolling pin in both directions, forcing it into the corners of the wrapping to make a tightly compacted square. Chill at least 2 hours but preferably overnight.
Filling
Preheat the oven to 120°. Combine strawberries, granulated sugar, salt, and water in a large saucepan and cover. Bring to a simmer over medium heat, uncovering and stirring occasionally, until berries are softened, about 5–8 minutes.
Remove from heat and purée with a hand blender, leaving a bit of texture if you like. Return to a simmer, uncovered, and cook, stirring often with a heatproof rubber spatula, being sure to scrape the sides and bottom of pan, until the filling is thick enough that you can see the bottom of the pot for a second when you scrape the spatula across, 10-15 minutes.
Scrape filling onto a large baking sheet lined with a silicone mat and spread into a thin, even layer. Bake, stirring every 15 minutes with spatula, until it becomes a thick paste that holds its shape (it should resemble tomato paste), 45–60 minutes. Let cool, then transfer filling to a small bowl and stir in vanilla. Add lemon zest and juice to taste.
Assembly
Preheat the oven to 150C°. Unwrap dough and cut in half. Re-wrap one half and return to the refrigerator. Roll out remaining dough on a lightly floured surface to about 35.5cm x 25.5cm rectangle. Transfer to a baking sheet lined with parchment paper.
Using a ruler, lightly score straight lines on dough to make a 3x3 grid (you should have 9 rectangles each measuring about 11cm long and 8cm wide (don’t cut all the way through the pastry). Using the ruler, measure and lightly score another set of lines 0.5cm from the inside of each rectangle (think of it as making a slightly smaller rectangle inside each of the 9 rectangles. Chill dough until firm, 10–15 minutes.
Remove scored dough from the refrigerator and divide cooled filling among rectangles (about a slightly heaping tablespoonful each). Using a small offset spatula or a spoon, spread filling in an even layer so it fills up to the lines of the smaller rectangles (you’re leaving the 0.5 cm border exposed). Transfer to the refrigerator to chill. Roll out the second piece of pastry into a 11cm x 8cm rectangle the same way as the first, then prick it all over with a fork.
Seperate the egg, letting the egg white fall into a medium bowl (for making the icing later). Place egg yolk in a small bowl and blend. Remove pastry with filling from the refrigerator and brush egg yolk over pastry, working around the filling. Drape the second piece of pastry over top, aligning the slabs and pressing out any air pockets. Press firmly around the filling to seal pastry (take care to avoid the filling though). Use a bench scraper to cut down between rectangles to make nine 11cm x 8cm pop tarts; discard any scraps. Space pop tarts evenly on the baking sheet. Chill until the pastry is firm, 10–15 minutes.
Bake pop tarts until golden underneath and puffed but still pale on top, 30–35 minutes. Let cool on the baking sheet.
Add salt to reserved egg white and whisk until foamy. Add powdered sugar a little bit at a time, whisking constantly and vigorously until you have a smooth, opaque white icing that falls off the whisk in a slowly dissolving ribbon (depending on the size of your egg white, you might not need all the sugar). Fill a disposable pastry bag or a resealable plastic bag with about 2 Tbsp. icing and snip a very small opening from the end or a bottom corner. Pipe thin, even rectangles of icing on the surface of each pop tart, leaving about 0.5cm border.
Transfer any icing left in the bag back to the bowl, then whisk in lemon juice and vanilla. Whisk in water a few drops at a time if needed to make the icing a bit more fluid but still thick and opaque. Working with 1 pop tart at a time, drizzle about 1 tsp. icing inside the icing rectangles and use your finger or a toothpick to cover the entire icing rectangle in a thin, even layer (add more icing if needed). You should have a smooth, even application of white icing. Before the icing starts to set, top pop tarts generously with sprinkles. Let sit at room temperature at least 1 hour to let the icing set before serving.
Tea & Oleo(1dl):
peel of 1 lemon
50 g sugar
1 dl strongly brewed English breakfast tea (brewed for about 5 minutes)
Punch:
9 cl Tea & Oleo
2 cl Lemon Juice
3 cl Ruby Port Wine
3 cl Batavia Arrack (I used Havana club rum)
6 cl Whole Milk
**This recipe is from Greg from How To Drink on youtube.
https://www.youtube.com/watch?v=zr8dtT9siq4&t=1s
Tea & Oleo:
Peel the lemon entirely (as little white as possible) into a bowl, add the sugar and muddle everything together. Add the strongly brewed tea and stir till sugar is dissolved, remove peels from Tea & Oleo.
Punch:
Use two glasses/containers here. Add milk into the first one and the tea & oleo, lemon juice, port wine and rum into the second one. Now pour the rum mixture into the milk and it will slowly curdle (which is what it’s supposed to do!). Then pour it through a nut milk bag/cheesecloth and back into the other glass/container. Serve it as is or with ice. :)
Piri-Piri:
1 red onion peeled and roughly chopped
0.5 head of garlic cloves peeled and roughly chopped
10 African bird's eye chillies stems removed
1 red bell peppers seeds removed and roughly chopped
1 ripe tomatoes skins removed and roughly chopped
2 tablespoons olive oil
juice and zest of 1 lemons
1 tbsp white wine vinegar
1 tbsp sugar
0.5 tbsp salt
0.5 tsp cracked black pepper
1 bay leaves
0.5 tbsp dried oregano
0.5 tbsp smoked paprika
Shrimp:
450g, frozen large shrimp , thawed, peeled, tails still on
skewers
Piri-piri:
Combine all the ingredients in the bowl of a food processor/blender and mix until all the ingredients are finely chopped and the mixture is quite saucy.
Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning.
After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar.
Pour into jars/bottles and keep in the refrigerator.
Shrimp:
Pat shrimp dry and place in a medium bowl. Add 2 tbsp piri piri sauce and mix. Refrigerate to marinate at least 30 min.
Preheat barbecue to medium-high.
Put the shrimp on skewers and grill until they turn pink. Transfer to a platter and serve.
Dough:
250 g flour
125 g unsalted butter, cold & cut into cubes
225 g full-fat sour cream
0.5 tsp baking soda
0.5 tsp baking powder
Filling:
90 g flour
85 g unsalted butter, cold & cut into cubes
150 g sugar
0.5 tsp vanilla extract
Finish:
1 egg, beaten
How to:
Dough:
The dough needs to be made the day or night before you assemble and bake your gata. Start by adding the baking soda and baking powder to the sour cream and mix it until thoroughly combined. Set aside.
Add the flour and the butter to the bowl of a food processor. Pulse the mixture several times until it looks sandy.
Add the sour cream mixture and mix until it comes together into a doughy mass. Remove the dough to a lightly floured work surface. (Do not knead it, but make sure it’s all incorporated.).
Cut the dough into two equal parts. One at a time, on a lightly floured surface, use your hands to press each dough piece flat, about 1cm thick, then fold it into thirds like a letter, turn 45 degrees and fold again into thirds to yield a perfect square. Use your hands to straighten the edges and make sure the corners are relatively sharp. Wrap in plastic and place in an air-tight container and refrigerate overnight.
Filling :
The next day, Add the flour and butter to the bowl of a food processor and pulse the mixture several times until it looks sandy. Add the sugar and vanilla and quickly pulse just a few more times to combine, but not enough to form a dough. Pour this crumbly filling into a wide, flat bowl and use a large spoon to divide it into two. Set aside.
Assembly:
Preheat the oven to 175°C. Line one baking sheet with parchment paper and set aside.
Remove the cold dough squares from the refrigerator and put them on a lightly floured work surface. Gently roll out one of the dough squares into a rectangle about 2mm thick (about 30cm* 38cm rectangle). Do your best to create straight edges and corners for your rectangle, and an even thickness, dusting with minimal flour. Arrange the rectangle so the longest edge is facing you with the shorter edges on either side.
Add half of the filling to the rectangle and use your hands to spread it over the surface, leaving about a 2 cm border at the furthest edge clear of filling, but otherwise spreading the filling from edge to edge. Use the palms of your hands to firmly press the filling into the dough. (This will make it easier to roll without the filling falling out too much).
Beginning with the edge closest to you, start rolling the dough tightly. When finished rolling, gently press the top of the roll to help seal.
Carefully move your roll to a clean piece of parchment or wax paper on your work surface. Use your rolling pin to gently flatten the roll starting at the center and moving outward, and then again starting at the center and moving outward in the opposite direction. You are not rolling it out, but just using the natural momentum of the rolling pin to flatten it.
Brush the top and sides of the roll with the beaten egg. Cut the dough into 3cm slices. Very gently use a small spatula or your dough scraper to remove each piece to the prepared pans.
Repeat the process with the remaining dough square.
Finishing:
Bake the gata on the middle rack for about 25 to 35 minutes, until the tops are dark golden brown, and the dough on the sides is no longer pasty looking, and appears to be cooked through (it may even start to look slightly golden).
Cool the gata completely before removing from the baking sheets. To store, place them either on a large baking sheet, pan, or serving dish, but cover with a large tea towel as opposed to foil or plastic wrap, which will cause the gata to soften.
Chicken:
1.5 large yellow onion sliced thin
2 tbsp vegetable oil
1 kg chicken drumsticks or thighs
225 g walnuts
0.5 dl cold water
2 dl pomegranate concentrate
0.25 tsp salt
0.25 tsp freshly cracked black pepper
Pomegranate seeds for garnish
Chicken:
Add walnuts to a food processor and process until it turns to a tan-colored paste.
With the food processor running add 0.5 dl cold water through the feed chute. Continue processing until the paste becomes uniformly beige in color.
Fry the sliced onions in the vegetable oil in a large pot until golden brown. Remove from the pot. Add chicken to the same pot and top it with the fried onions. Spoon the walnut paste evenly over the fried onions. Sprinkle it with salt and pepper. Drizzle the pomegranate concentrate over all the ingredients.
Bring to a boil over medium heat.
Reduce the heat to low, cover the pot and simmer for 1 hour 30 minutes,or until the sauce is thickened and the chicken is fork tender and falls off the bone.
Stir every 15 minutes or so to make sure the sauce does not stick to the pot. Transfer the Fesenjan to a serving dish and sprinkle some pomegranate seeds on top as garnish.
Serve over rice.
**This recipe is from: https://persianmama.com/chicken-in-walnut-pomegranate-sauce-khoresht-fesenjan/
2 sweet potatoes peeled and chopped
2.5 dl of pumpkin chopped
1 green onion
1 onion chopped
3 cloves of garlic chopped
2.5 dl of green lentils (I make sure to either soak them overnight or I will pre-boil them so they don’t take long to cook or you could also used canned)
150g spinach
2 tomatoes chopped
1 can of coconut milk
1l of chicken broth
150g fatty pork cubes
1 tbsp of fresh thyme
1/4 tsp of crushed coriander
1/4 tsp of allspice
Salt and pepper to taste
In a large soup pot heat up oil to medium and fry up the prok until crisp, then add you chives, onion and garlic and sauté for a minute or two
Add in your pumpkin, sweet potatoes, tomatoes, and coriander, thyme and the allspice and salt and pepper to taste. Sauté for another minute and then add broth or water and lentils and let simmer for 10 minutes or so until the veggies start to soften
Once that happens add in the spinach and coconut milk and let everything simmer for another 20 minutes or until all the veggies are soft and lentils are cooked though. Add more broth or water as needed.
Take soup off the heat and carefully blend the soup using an immersion blender.
Red Bean Ice:
150 g red beans
75 g sugar
4 dl water
Evaporated milk (NOT sweet condensed!!)
ice
Rinse the red beans, then let them soak overnight in plenty of water.
The next day, rinse the beans again and add them to a medium pot. Add the water and bring to boil, then on medium/low heat simmer with lid on for 30 minutes. Add sugar and cook for another 15-30 minutes. You want the beans to still hold their shapes but be easy to squish.
Let it cool and refrigerate it.
Once it is cooled, fill your serving glass ⅓ with the beans. Fill the rest of the glass with ice. Pour water over it until there is only 2 cm left, then add evaporated milk. Serve with straw and spoon! :)
Yuzu Lady:
3cl Organic summer spirit, (Spirit of Hven)
2cl Gin (Nordés)*
3cl fresh lemon juice
3cl Simple syrup
3 dashes Rabarber Bitters, (Fee Brothers)**
1,5 Barspoon Yuzupuree
slice of dried yuzu or lemon
*You can use any type of gin, but Nordéns has a nice floral taste that is perfect for this drink!
**I used 3 dashes of angostura bitters instead
Add ice to a shaker and add all the ingredients. Shake until ice cold. Pour into a sours glass and garnish with a slice of yuzu or lemon.
A bartender at one of my favorite bars in Gothenburg created this drink.
(John Söderberg, Steampunk bar in Gothenburg.)
4 small handful of spinach & arugula
4 tbsp walnuts, chopped
2 avocados
2 grapefruits
4 tbsp green part of green onion
60g feta cheese, crumbled
Add a small handful of arugula and spinach to each plate. Peel the grapefruits and slice them, then add them to the plates. Slice the avocados into very thin slices and carefully arrange them into 4 circles. Add the walnuts and crumbled feta cheese and serve.
Chicken:
800g chicken
1 tsp salt
1 tsp onion powder
1 tsp paprika
0.5 tsp black pepper
1 tbsp oil
Sauce:
1.5 dl orange juice
1.5 tbsp cornstarch
2 tbsp oil
1 tbsp chinese soy sauce
1.5 tbsp rice vinegar
2 tbsp brown sugar
0.5 tsp ginger powder
1 tsp garlic powder
1 tsp black pepper
Topping:
sesame seeds
green onions
slice of orange
Chicken:
Cut the chicken into pieces. Heat up about 1 tbsp of vegetable oil in a pan, add the chicken and cook for 5 minutes. Add salt, onion powder, black pepper and lastly paprika. Cook until done.
Sauce:
In a small saucepan add all the ingredients and mix thoroughly.
Heat it up and whisk constantly until it thickens up. Pour the mixture over the chicken and cook everything for 2 more minutes.
Garnish with green onion and sesame seeds.
Cake:
3 dl flour
1 teaspoon baking powder
0.5 tsp baking soda
1/4 teaspoon salt
1 dl melted butter -ge i gram!
3 dl sugar
3 eggs
0.5 dl of sour cream
Zest and juice 1 lemon
1 teaspoon of vanilla extract
1 dl lemoncurd
Buttercream:
2 dl unsalted butter room temperature
200 g cream cheese room temperature
9dl confectioner's sugar
2 tsp heavy whipping cream or milk
2 tsp vanilla extract
pinch of salt
Glaze:
2.5 tsp powdered unflavored gelatin, bloomed in 0.5dl of additional water
300 g granulated sugar
180 g water, room temp
170 g sweetened condensed milk
350 g white chocolate chips
How to:
Cake:
Preheat the oven to 165C.
Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
Fold in the flour mixture. Mix just until the flour disappears. Pour the cake batter into a 20cm diameter pan that has been generously sprayed with baking spray.
Bake for 35-45minutes, until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and let it cool completely before putting it in the fridge for at least 2hours (I left it there overnight).
Buttercream:
Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff. Next carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
Add in heavy cream, vanilla, lemon extract and salt and continue whipping until it is smooth, light and a fluffy frosting.
Assemble:
Slice the cake into 2 pieces. Add the lemon curd on the first layer and a bit of buttercream. Add the top layer and crumb coat everything, leave it in the fridge for 1 hour. Next add a second thick coating to the cake, and make sure to smooth it out as much as possible! Put it in the freezer for at least 10 minutes before pouring the glaze on top.
Glaze:
Mix the gelatin in a bowl with 0.5dl of water, and set aside to let it bloom while you begin the glaze. Over medium heat, stir together the sugar, water, and sweetened condensed milk. Stir occasionally, until the mixture begins to bubble. At this point, pour in the gelatin, and stir until fully dissolved. Then turn off the heat, and gently pour in the white chocolate chips. Stir slowly, until all the white chocolate has melted. Pour through a sieve into a large bowl, then divide the glaze evenly between 2 bowls. Leave one uncolored, and color the other one yellow.
I let them cool down a bit until they reach around 32 degrees C. Once cooled, pour half of the yellow back into the uncolored one in a swirling motion.
Remove the smoothed buttercream cake from the freezer, and place on a circular object, on top of a large baking sheet. I placed a 10cm cake pan underneath my cake, then slowly poured the glaze on the cake. Once I had fully covered the cake, I added a little bit more of the yellow to make it even nicer. I let it continue to drip for about 10 minutes, then placed it in the fridge.
I used Chelsweets glaze recipe: https://chelsweets.com/easy-5-ingredient-mirror-glaze-recipe/
Popsicle:
1 dl lime juice
1 dl siple syrup
4 dl water
6 slices of lime
Popsicle:
Add 1 slice of lime to each of the popsicle molds. Stir the rest of the ingredients in a bowl and pour them into the containers as well. Freeze for at least 4hours.
Pie:
200g digestive crackers
100g butter
125g light brown sugar
125 g butter
1 can condensed milk
Pinch of sea salt
4 bananas
150ml whipping cream
1 tbsp icing sugar
50g dark chocolate, to decorate
How to:
Lightly grease a 23cm tart or pie tin, and line the base with a circle of parchment paper.
In a food processor blitz the digestive crackers to a fine crumb. In a small saucepan gently melt the butter. (TIP: gently melt the butter, being careful not to brown it). Pour the melted butter into the processor and blitz again until well mixed.
Tip the biscuit mix into the tart tin and press it down into the base and sides. Using the base of a glass or mug is a good way of ensuring the biscuits are well compacted. Place it in the fridge to set.
Caramel:
Place the butter and sugar into a pan and gently melt together, keep mixing until the sugar has melted and they are combined. Then add the condensed milk and bring up to the boil allowing it to bubble and thicken.
Remove from the heat and stir in the sea salt.
Take the set biscuit base from the fridge and pour over the caramel, transfer this back into the fridge and allow it again to set and cool completely.
Once cool, remove from the fridge and slice the bananas. Arrange the slices on top of the caramel.
In a bowl whisk together the whipping cream and icing sugar until it reaches medium peaks. Spoon this on top of the bananas and create peaks using the back of the spoon. Grate over the dark chocolate and the banoffee pie is ready to serve.
Cake:
4dl cake flour or (4 dl wheat flour - 4tbsp wheat flour + 4 tbsp cornstarch)
2 dl sugar
0.5 tbsp baking powder
0.5 tsp salt
0.25 tsp baking soda
110g butter (room temperature)
1 dl buttermilk or (1dl milk + 1tsp fresh lemon juice)
1 tbsp oil
3 egg yolks
2 egg whites
2 tsp vanilla extract
Filling:
1 egg white
0.5 dl sugar
0.25 tsp cream of tartar
110 g unsalted butter (room temperature)
0.5 tbsp vanilla extract
Cake:
Turn the oven to 160 C.
Whisk together all the dry ingredients. Add butter, buttermilk and oil, beat until smooth. Add egg yolks and vanilla and beat again until smooth and light.
In a separate bowl, whip egg whites to stiff peaks, then fold it into the batter. Fill the mold ⅔ way and bake in the oven for about 20 minutes. Let them cool down completely.
Filling:
Combine egg whites and sugar, whip until white and start to thicken. Add butter, 1 tbsp at a time until super thick and light. Lastly add vanilla.
Pipe into the twinkies by making 3 insertions from the bottom.
Recipe: BA Test Kitchen - Pastry Chef Attempts to make gourmet twinkie
Dough:
4 g fresh yeast (about 1 tsp)
700 g wheat flour (00 flour) + more for kneading
5 dl water
2 tsp salt
2 tbsp olive oil
Toppings:
Pizza sauce
100g mozzarella
100g ricotta
50g gorgonzola
50g parmesan
ruccola or fresh basil
Dough:
Crumble the yeast into a big bowl. Add the flour and water, mix and knead for 5-10 minutes. Next add the salt and oil. Knead for another 5-10 minutes.
Divide the dough into 4 equal parts, roll each one into a smooth ball and rub olive oil over them. Put them onto a cutting board, cover with clean cloth and let rise for 4 hours at room temperature.
Topping:
Turn the oven to 250C. Leave the baking tray you are going to use in the oven (this will give a similar effect on the pizza as a pizza stone would).
Roll out each ball onto a parchment paper, and cover with store bought or homemade pizza sauce. Add the different types of cheeses and when the oven is ready, bake in the middle of the oven for 10 minutes.
1 tsp Garlic powder
1 tsp Onion powder
4 potatoes, large
1 Egg, large large
0.5 tsp ground Black pepper
1 tsp Salt
2 tbsp Butter
2 dl grated cheddar cheese
Preheat the oven to 220 degrees C and line a large baking pan with parchment paper.
Shred the potatoes into a large bowl. Whisk the egg in a small bowl then pour over the potatoes. Add the shredded cheese, salt, pepper, garlic powder and onion powder. Toss to combine. Then pour the melted butter over the top and toss to combine.
Hand-form the potato mixture into patties and place on the baking sheet. Place in the oven and bake for approximately 30-40 minutes. Serve warm.
Hot chocolate:
2 cl whiskey
2 cl chocolate liquor
1.5 tsp cacao powder
2 tsp sugar
2.5 dl milk
0.25 tsp vanilla extract
5 minimarshmallows
Combine the milk, cocoa, sugar, salt, and vanilla in a saucepan.
Heat until steaming hot, then remove from heat and stir in the liquors. Pour the hot chocolate into a mug and top with 5 mini marshmallows.