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In a saucepan, pour the milk and heat it over low heat. The milk should be hot but not boiling.
Add the spread then the pinch of fine salt. Keep at a low heat.
Make the whipped cream: in a bowl previously cooled in the freezer, pour the liquid whole cream. Using an electric mixer, beat it for 2 minutes, it will gradually rise. Add the vanilla sugar, continue beating until it forms a peak.
Pour the hot chocolate into two mugs, garnish with whipped cream then marshmallows, low-fat cocoa or roasted hazelnuts.
