Ingredients

The following ingredients have 2 Servings
  • 1/4 cup lite chocolate syrup
  • 6 gluten free graham crackers or cookies
  • 4 marshmallows
  • 1/3 cup marshmallow vodka
  • 1/4 cup chocolate coconut milk
  • 1/4 cup unsweetened coconut milk

Instruction

  • Place the crackers in a ziplock baggie and crush with a rolling pin until crushed fine. (You could also do this in a mini-food processor.) Place crushed crackers on a small plate. Put 3 tablespoons of the chocolate syrup on another small plate. (Plates should be large enough to fit the rim of your martini glasses!)
  • Dip the rims of the martini glasses in the chocolate syrup. Then dip the rims into the cracker crumbs. Quickly turn the martini glasses right side up and drizzle the remaining 1 tablespoon chocolate syrup into a spiral design on the insides of the glasses. (This is a bit tricky. Just twirl and try to make any sort of design you can. If you want, practice first on another glass.) Put the glasses in the freezer for 1 hour to let the chocolate harden.
  • Fill a cocktail shaker with ice cubes, the marshmallow vodka, the chocolate coconut milk, and the unsweetened coconut milk. Shake well. Remove the glasses from the freezer. Strain half the mixture into one of the glasses and the other half into the other.
  • Heat a small nonstick skillet over medium-high heat. Put a marshmallow on the end of a skewer or fondue fork. Place the marshmallow facing down on the skillet until it turns golden, about 20-30 seconds. The top will melt a bit and the marshmallow will be shaped a bit like a mushroom. (If you find that the top of the marshmallow is sticking to the skillet when you remove it, your skillet isn’t hot enough!) Remove the skewered marshmallows from the pan and, using the tines of a fork, push the marshmallow into the martini glass. Repeat so there are two marshmallows per glass.
  • Serve and enjoy!