Mallow Cocoa came from my love of hot chocolate — a love that started early and never left.
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As a kid, hot chocolate felt like a small luxury. After church on Sundays — whether it was IHOP, Denny’s, or Harrah’s Casino — hot cocoa was always what I wanted. I never asked for the children’s cup. I wanted the adult size. Extra whipped cream on top, a saucer underneath because the mug was always too hot to hold. It felt important. Like a moment. Like being seen.
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Back then, marshmallows weren’t really an option, so I settled for whipped cream. And I loved it anyway.
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As an adult, the moment changed, but the comfort stayed. Now I make my hot chocolate at home. I use oat milk. I skip the whipped cream. I choose marshmallows — the real kind. Jumbo ones with a couple of small ones tucked in between. I don’t do the dehydrated kind. I want fluff. I want softness. I want something that melts slowly and sweetens the whole cup.
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That’s what Mallow Cocoa is.
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I’ve always believed one of the most perfect shades of brown lives somewhere between chocolate and cream. Warm. Rich. Familiar. The kind of color that feels like it belongs no matter the season. Whether it was summer heat, winter cold, fall transitions, or spring beginnings — hot cocoa always brought joy. It didn’t need a reason or a temperature.
It was comfort without conditions.
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Mallow Cocoa carries that same feeling. It’s indulgent without being loud. Soft without disappearing. A reminder that warmth can be intentional, that pleasure doesn’t have to be earned, and that sometimes the most beautiful things are the ones that simply make you feel good.
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It’s a tasty drink.
It’s a beautiful lip color.
And it’s a quiet kind of joy I’ve carried with me my whole life.
MALLOW COCOA
