Qu’est-ce qui se passe??
It’s snowing in October. This time of the year, again.
(side note: I know it isn’t going to be October by the time this is published…)
I don’t know if I should be happy or sad. It’s not going to be warm again for like seven months. At least now, I have a chance to snuggle up with a cup of hot chocolate.
In the winter months when I was little, my friend’s house had plump little red berries hanging off of bushes. I assume they were poisonous, at least that’s what our parents told us. Our little minds never got the idea to try them.
We’d go out, pick a few leaves off of every plant there was in sight (shhh, not the neighbors…). Then, using our numb fingers, we’d go and pick off berries, being very careful to avoid all the thorns. Pouring water over the mixture (not the brightest idea…) we’d mix and smash all the things together into a wonderful concoction. Probably quite disgusting, but picking everything was fun and smashing and mixing was even more so.
By that time, our noses would be as red as Rudolph’s and running like Niagara falls. Her mom would call us in and give us a steaming cup of hot chocolate. We would happily dump in all the marshmallows. If we felt like it, we’d go back out with the hot chocolate and lay on the grass drinking it, gleefully burning our tongues. Ah, happy times!
Everytime I have hot chocolate now, those memories come back with it.
– You can use any kind of chocolate you wish. Obvs, chocolate is one of the main ingredients, so if you use a sweeter chocolate, the resulting drink is going to be sweeter and vice versa.
-There’s only two ingredients in it so the taste of the hot chocolate is going to be based off of how the ingredients taste alone.
-There are a lot of add in choices. I usually add in a bit of cinnamon, but you could also add in cayenne, nutmeg, ginger, vanilla, basically any spice that comes to mind.
-If you want your hot chocolate thicker, you can substitute in all/a bit of cream for the milk. You can also add in about 1/4 tsp of cornstarch.
-Top with cocoa powder, chocolate shavings, whipped cream, and of course MARSHMALLOWS!!!
-Obviously, don’t use cow’s milk, honey, or gelatin if you’re vegan…
-There’s dozens of ways you can flavor the marshmallows, from eggnog to strawberry. And then, of course, you can package them up as pretty little presents!
makes about 16
adapted from here
For the gelatin bloom:
1 tbsp (typically 1 packet) unflavored gelatin powder
8 tsp cold water
1 1/2 tsp vanilla extract
For the marshmallows:
1/4 c water
1/2 c granulated sugar
1/3 c honey or corn syrup
For the marshmallow coating:
1/2 c powdered sugar
5 tbsp cornstarch
Prep a piece of rectangular parchment (about as big as a baking sheet) by spreading a thin sheet of oil over it.
Combine the ingredients for the gelatin bloom by mixing water and vanilla extract together and pouring it into a mixer bowl with powdered gelatin. Stir until no lumps remain. Place the bowl in the stand mixer with a whisk attachment.
In a saucepan, combine the water, sugar, and honey over medium heat. Cook until it reaches 247 F – 250 F (I just used a simple cold water test – a drop of solution dropped into cold water should form a really soft ball).
With the stand mixer mixing at medium speed, slowly pour in the sugar solution. Once it’s all added, turn the machine to high, cover with a towel, and beat for 10 minutes.
Pour the marshmallow mixture onto the baking sheet and pat it down into a rectangle (about an inch thick). Let rest for 6-12 hours. Sprinkle with a mixture of powdered sugar, cornstarch, and cinnamon (if desired), and cut (I like mine into 1″ by 1″ blocks) with a wet knife.
Toss the marshmallows in the mixture and enjoy!
Heat the milk and spices/add-ins until boiling. I usually do this in the microwave, but you can always do it on the stove.
Stir in the chocolate until blended.
Top with your choice of toppings.