Sister Mary Fluffy is a character from The Panda Chronicles created by Anne Belov. She is a Panda Nun who some may say has developed a few bad habits. But I don’t think there is anything wrong with a nun who likes to live a spirited life.
When Sister Mary Fluffy arrives at the Panda House in DC, she is welcomed with a mug of hot cocoa which the Panda House serves with “marshymellows” (marshmallows). Can we really blame her for wanting to “freshen” her cocoa with something more uplifting? After all, she has travelled a long way to get there.
When I decided to create a spiked cocoa for Sister Mary Fluffy, I thought about how she would go about making one. Would Sister Mary Fluffy need a recipe? I don’t think so! I think the unconventional Panda Nun would simply make something with what is it at hand – or in her case – at paw. Here is Sister Mary Fluffy in her felted form, obviously full of good spirits!
Sister Mary Fluffy’s Spiked Cocoa with Extra Spiked Marshmallows
To make the spiked marshmallows, pour some sugar in a small bowl and set aside (I used Demerara sugar).
Skewer large marshmallows onto cocktail sticks (I used vanilla and raspberry).
Half fill a shot glass with your chosen spirit or spirits (I used whiskey for the vanilla and red vermouth for the raspberry marshmallows).
Dunk in a marshmallow, making sure it is covered in alcohol.
Allow to sit for a few minutes (don’t leave it too long as it may dissolve).
Remove marshmallow, gently shaking off any excess alcohol into the glass.
Roll in sugar.
Place upright in a glass.
Repeat with remaining marshmallows.
Set aside while you make the hot cocoa.
To make the hot cocoa, heat your favourite milk in a saucepan or microwave (I use full cream milk).
Whisk in your favourite cocoa powder (I use dark cocoa powder).
Add sweetener if desired, remembering that the marshmallows will add sweetness (I leave mine unsweetened).
Add a good splash of your favourite spirit or spirits (I used whisky for both types of marshmallows).
Top with as many marshmallows as you like.