Peppermint Marshmallows and Homemade Hot Chocolate
Try this Peppermint Marshmallows and Homemade Hot Chocolate recipe, or contribute your own.
Try this Peppermint Marshmallows and Homemade Hot Chocolate recipe, or contribute your own.
- 1 cup water
- 1/2 teaspoon pure vanilla extract
- pinch of sea salt
- 1/2 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon peppermint extract
- 3/4 cup honey
- 1/4 up arrowroot flour for dusting
- 1 cup water split in two
- 2 1/2 tablespoons grassfed gelatin - here is a reputable brand i rec
- 1 1/2 cups coconut cream (see notes)
- 1 1/2 tablespoons pure maple syrup or 2 tablespoons honey
- 3 tablespoons cacao powder or unsweetened cocoa powder
- 1 scoop collagen peptides *optional
- Carbohydrate 45.3745875333682 g
- Cholesterol 0 mg
- Fat 0.057905 g
- Fiber 0.0635625010281459 g
- Protein 0.0972487501214862 g
- Saturated Fat 0.0103975 g
- Serving Size 1 1 Serving (122g)
- Sodium 6.4470000036233 mg
- Sugar 45.3110250323401 g
- Trans Fat 0.001143 g
- Calories 179 calories
Step-by-step
- Lightly grease an 8-inch square pan and line it with parchment paper. Leave enough length on both sides so you can easily use the extra paper as handles when removing the marshmallows from the pan. Lightly sift half of the arrowroot flour into the bottom of the pan. Set aside.
- Add ½ cup of the water into the bowl of a stand mixer. You can alternatively use an electric hand mixer and a large bowl; it will take an extra couple of minutes to reach the desired consistency. Sprinkle the powdered gelatin evenly over the water. Lightly stir to combine, and leave the gelatin to bloom while you continue prepping.
- In a large and tall saucepan, combine the remaining ½ cup of water, maple syrup, honey and salt. Bring the mixture to a boil over medium-high heat. Make sure you keep a close eye on it, as it tends to foam up pretty quickly. (This is why using a very tall saucepan is helpful!) Place a candy thermometer into the saucepan and continue boiling until the temperature reaches 240°F (114°C). This will usually take around 12-14 minutes after it first boils.
- Remove from heat, and immediately fit a whisk attachment to your stand mixer. Turn the mixer on medium-low speech, while simultaneously and steadily pouring in the syrup mixture. Make sure you cover all of the gelatin with it, so it can melt. After the syrup has been incorporated, turn the mixer up to high and continue beating until the mixture has more than doubled in volume and the marshmallow is slightly cool to the touch. This will take anywhere between 6-8 minutes. If you are using a hand mixer to do this, the process will take slightly longer. To ensure the marshmallow is done, turn off the mixer and lift up the whisk. What should happen is the marshmallow cream should slowly fall off the whisk attachment, a lot like lava.
- Next, beat in the vanilla and peppermint extracts until combined.
- Immediately and quickly transfer the marshmallow to the prepared square pan. Quickly smooth over the top with an offset spatula, making sure the top layer is even. Dust with a thin layer of arrowroot flour.
- Leave the marshmallow cream uncovered in order to set for at least 3.5-4 hours. Carefully lift the marshmallows, using the handles you created with the excess parchment paper, up and out of the baking dish. Cut them into your desired size and toss in a colander with a little bit more arrowroot flour, so they are lightly coated. Make sure you shake off the excess flour well. If you are not using these marshmallows within 1 day, store them in an airtight container in the freezer for up to 1 month. When ready to use, let them defrost at room temperature for 2 hours.
- Prepare the hot chocolate. Combine coconut cream, water, sweetener, cacao and salt in a small saucepan over medium-high heat. Whisk constantly until everything has been combined well. Continue gently whisking until it reaches a low boil. Turn the heat off. Whisk in the vanilla extract and collagen peptides until the collagen is fully incorporated. Serve warm with marshmallows on top.
A Whimsical Winter Treat: Peppermint Marshmallows and Homemade Hot Chocolate
The air crackles with a crisp chill, the scent of pine needles hangs heavy in the air, and the first snowflakes dance on the windowpane. Winter has arrived, and with it, a craving for comforting warmth and sweet indulgences. This year, I've decided to elevate the classic hot chocolate experience with a homemade twist – fluffy, minty peppermint marshmallows, crafted from scratch, to perfectly complement a rich and creamy hot chocolate.
For years, I've relied on store-bought marshmallows, their sugary sweetness a fleeting comfort. But something about the process of making them myself, the careful measuring and mixing, the mesmerizing slow rise and fall of the marshmallow mixture in the mixer bowl, has truly captured my heart. There is a unique satisfaction in creating something so delightful from simple ingredients. The texture is a revelation, light as a cloud yet firm enough to hold its shape. The subtle peppermint flavor adds a refreshing note to the rich sweetness, balancing the indulgence.
And the hot chocolate? Oh, the hot chocolate! Forget those instant packets with their artificial aftertaste. My homemade hot chocolate is a symphony of creamy coconut cream, deeply rich cacao, and a touch of natural sweetness. It's a warm embrace in a mug, the perfect antidote to a chilly evening. I've even added a scoop of collagen peptides for an extra boost of protein and a velvety texture. You wouldn't believe how simple it is to make this exquisite drink at home, using fresh ingredients and love.
The combination of the homemade marshmallows and hot chocolate is pure magic. The soft, pillowy texture of the marshmallows melts beautifully in the hot chocolate, releasing their peppermint aroma and creating a symphony of flavors. It's the perfect treat for a quiet evening by the fire, a cozy gathering with loved ones, or even a little self-care moment amidst a busy day. This recipe is more than just a recipe; it's a journey to crafting a truly memorable winter experience.
I encourage you to embrace the magic of homemade goodness. The process is rewarding, the outcome is delightful, and the memories created will last far beyond the last bite. Don’t hesitate to experiment with variations – perhaps adding a dash of cinnamon, a sprinkle of sea salt, or a different extract to the marshmallows to create your unique signature flavor. The possibilities are endless!
This holiday season, make your moments special with a touch of handmade warmth and sweetness. The Peppermint Marshmallows and Homemade Hot Chocolate await!
Beyond the Recipe:
This recipe isn't just about the marshmallows and hot chocolate; it’s about creating a mindful experience. Take your time, savor the process, and enjoy the little details. The act of creating something from scratch, especially something as delightful as this, is incredibly therapeutic. It’s a way to disconnect from the everyday hustle and reconnect with yourself, fostering a sense of peace and accomplishment. And of course, sharing this treat with others enhances the experience even further.
Tips and Tricks:
- Use a good quality gelatin. This makes a significant difference in the texture of the marshmallows.
- Don't rush the process. Give the marshmallows ample time to set. The longer they set, the better the texture will be.
- Experiment with different flavors. Try adding other extracts or spices to customize the marshmallows to your liking.
- Make the hot chocolate ahead of time. It’s even better the next day!
- Get creative with presentation. Serve the hot chocolate in special mugs, and garnish with extra marshmallows and a sprinkle of cacao powder.
This isn't merely a recipe; it’s an invitation to slow down, embrace the season, and savor the simple joys in life. The resulting peppermint marshmallows and homemade hot chocolate is a celebration of winter’s warmth, comfort, and the sweet satisfaction of creating something truly special.
