You know what I hate? A mug of hot chocolate or tea that gets cold before I can finish drinking it.
It seemed to me that hot chocolate topped with marshmallows stayed hot for a longer amount of time. Being the food science nerd that I am, I naturally wanted to test whether or not I was imagining it. And if I was right, I wanted to know why. We can all thank my food science & engineering degree for that one.
Four identical mugs
3 cups of hot chocolate
Instant-read candy thermometer
Heat the hot chocolate and divide evenly between the four mugs. Record the starting temperature. Measure the temperature by inserting the thermometer into the center of the hot chocolate. Be sure that the thermometer doesn’t touch the bottom or sides of the mug.
Leave one mug free of marshmallows as the control. In the second mug, put in a few marshmallows, so that about 1/2 of the hot chocolate surface is covered.
The third mug should receive just enough marshmallows to completely cover the surface of the drink.
Top the final mug with enough marshmallows to create a double layer on top of the hot chocolate.
Measure the temperature every 5 minutes.
In case there wasn’t enough evidence stacked against me as a food science nerd, I graphed out the temperatures over time. Clearly, the marshmallows make a difference. After 35 minutes, the mugs with marshmallows were all about 10 degrees warmer than the control.
A. Only I would write a blog post in the form of a scientific experiment report.
B. Marshmallows really do keep your hot chocolate hot! The number of marshmallows doesn’t seem to make a huge difference, but the more of the hot chocolate surface that is covered, the better.
C. So go ahead, throw some marshmallows on top of your next mug of hot chocolate or cocoa. May I suggest some homemade chai-infused marshmallows?
This post is a part of Hot Chocolate Week. In case you missed the other posts in the series…