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Author Notes: This is an adult version of the homemade hot cocoa you grew up sipping as a kid during those cold winter days. The peppermint marshmallows were adapted from a Martha Stewart. I added peppermint schnapps to the marshmallow mixture to make it more of a winter cocktail. The cocoa and marshmallows can be made the day ahead. No fuss. - Table9
Makes 1 quart
- 1 1/4 tablespoons Cocoa
- 1/2 cup Sugar
- 1/3 Hot Water
- 1 quart Whole Milk
- 3/4 teaspoon Vanilla Extract
- 1 teaspoon Fresh Ground Nutmeg
- Dash of Salt
Tipsy Peppermint Marshmallows
- 2 cups Sugar
- 1 tablespoon Light Corn Syrup
- 4 Packages Unflavored Gelatin
- 1/4 teaspoon Peppermint Extract
- 3/4 teaspoon Peppermint Schnapps
- 2 Large Egg Whites
- 2 teaspoons Red Food Coloring
- Cooking Spray
- 1/3 cup Water
- Coat an 8 inch square pan with cooking spray and then line pan with parchment paper. Coat parchment paper with cooking spray. Set aside.
- Cook sugar, corn syrup and 3/4 cup water in a small saucepan over medium heat. Cook until sugar is dissolved, stop stirring and let mixture come to a bowl.
- Increase heat to medium-high, cook until mixture comes to 260 degrees on a candy thermometer.
- While the mixture is coming up to temperature, sprinkle the gelatin packets over 3/4 cup of water in a heatproof bowl - Let stand 5 minutes to soften. Once soft set gelatin bowl over a pan of simmering water and whisk until gelatin is dissolved. Remove from the heat and stir in peppermint extract and peppermint schnapps. Set aside.
- In a standing mixer beat egg whites until peaks form. Whisk gelatin mixture into sugar mixture, and add combined mixture slowly to the egg whites. Mix for 12-15 until very thick.
- Pour completed mixture into the greased pan. Drop dots of red food coloring across the marshmallow mix. Using a toothpick or sharp knife swirl the food coloring into marshmallows. Let marshmallows sit, uncovered for at least three hours or overnight. Cut into squares.
- While marshmallows are sitting, combine all dry ingredients for hot cocoa in a saucepan. Blend in water and bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Add milk. Heat, stirring occasionally - do not boil. Remove from heat and add vanilla.
- This recipe was entered in the contest for Your Best Open House Dish