Is It Wrong to Love Fluff?

Because winter has reappeared, the need for some consolation is in order. And for our family, that comfort usually comes in the form of chocolate. A few weeks ago, we fought the winter blues with these , with a promise to follow up with this hot beverage.

As with many favorite recipes, I knew the instant I saw this Coconut Hot Chocolate with Almond-Fluff Whipped Cream that we would love it. Not only does the recipe combine three of my favorite flavors, but it has a beloved not-so-chic ingredient: Fluff.

My fondness for marshmallow creme (Fluff's euphemistic generic name) may be rooted in rebellion. Growing up, my mother turned up her nose at certain foods, such as Velveeta, Wonder Bread, Coke and, yes, Fluff. Now I see that she was ahead of her time in providing wholesome foods for her family, but back then I was grateful for friends whose parents had less worthy food agendas.

And though Fluff was tasty on sundaes, it was the Fluffernutter that hooked me. At friends' houses, I would always savor the peanut butter and marshmallow concoction, which tasted best on slices of Wonder, of course.

Now that I'm the parent, I follow my mother's example of cooking family dinners and serving fresh fruits and vegetables. And if you look in my pantry, you'll see multigrain bread, whole grain cereal, and all natural peanut butter...right next to the Fluff.

Recipe note: Click the link above to find the recipe on Food Network. This cocoa is very rich. I added extra milk. I would serve it in teacups instead of mugs next time.