Recipe: Peppermint Marshmallows + Other Ideas to Spice Up Your Hot Cocoa
Keep warm from the inside out with these delicious ideas for spicing up your hot cocoa. Homemade marshmallows are a fun indulgence, especially with peppermint flavoring to add a little kick to your hot cocoa. Plus, try out our favorite recipes for Mayan-style Hot Cocoa and a Hot Cocoa cocktail for adults.
vegetable shortening (for preparing foil)
1 cup cold water
3 tablespoons (3 envelopes) unflavored gelatin
2 cups sugar
3/4 cups light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 cups powdered sugar
Prepare a 9×13 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up. Place the foil in the pan and press it gently into place. With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening. Set aside.
Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating. (During the beating, occasionally scrape the bowl with a rubber spatula. The marshmallow will thicken and become sticky — if the mixture crawls up on the beaters as it thickens, carefully wipe it down with a rubber spatula.)Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow. Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.
Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow. To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.
Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.) Dip the cut sides of each strip into confectioners sugar to coat them thoroughly — you should have enough excess sugar on the board to do this. Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar. Store in a plastic box or any airtight container — or plastic bag.
Mayan Style Hot Cocoa
1 cup milk, warmed
3 tablespoons hot cocoa mix
1 teaspoon ground cinnamon
1 pinch cayenne pepper
Mix the dry ingredients together in a mug, then pour hot milk in and whisk until combined.
RumChata Hot Chocolate
8 ounces hot chocolate
1.5 ounces RumChata rum
Stir hot chocolate and rum together and sip.