Hot chocolate with peppermint marshmallows is just the warm, cozy beverage you need to get into the holiday spirit. It’s pretty easy to whip up, too.
- 2 packs (4 tsp) unflavored powdered gelatin
- 1 cup granulated sugar
- 2/3 cup light corn syrup
- ¼ tsp kosher salt
- ½ to ¾ tsp peppermint extract
- ½ tsp vanilla extract
- 8–10 drops red food color
- Butter or oil spray, for greasing
- Powdered sugar, for dusting
- 3 tbsp cocoa powder, preferably Dutch process
- 3 cups whole milk
- 1 cup heavy cream
- 4 tsp dark brown sugar*
- 2 tsp granulated sugar
- 8 oz semisweet or bittersweet chocolate, finely chopped
- ½ tsp vanilla extract*
- ¼ tsp kosher salt
- Prepare marshmallow pan: Grease an 8×8 inch pan, line with parchment and grease again. Lightly coat in powdered sugar, tapping out any excess.
- Bloom gelatin: Add gelatin to the bowl of a stand mixer fitted with a whisk attachment. Pour over 1/3 cup cold water and stir to combine. Allow to bloom for 5-10 minutes.
- Heat sugars: Combine sugar, corn syrup, salt and 1/3 cup of water. Whisk to combine and dissolve over medium heat. Once dissolved, increase heat to medium-high and boil until mixture reaches 240°F.
- Mix: With mixer on low, slowly pour sugar mixture into gelatin until combined. Increase speed to high and whip until white and fluffy, 15 minutes. Mix in vanilla extract. Add peppermint extract, ¼ teaspoon at a time, until desired flavor is achieved. I find ½ teaspoon of peppermint extract to be noticeable yet subtle, while ¾ of a teaspoon is on the strong side.
- Spread & color: Working quickly, transfer marshmallow mix to prepared pan, spread evenly and smooth top. Add drops of food color randomly around pan, and using a thin knife or skewer, swirl around to create red streaks and swirls. Gently tap and shake pan to flatten top. Allow to set up uncovered for 8 hours or overnight.
- Cut & toss: Grease a chef’s knife and dust with powdered sugar. Transfer marshmallow to a cutting board. Dust top with sugar. Cut into 1 inch cubes, cleaning and re-greasing knife between cuts as needed. Toss marshmallows into powdered sugar, dusting off any excess. Store in an airtight container at room temperature for up to 2 weeks.
- Dissolve cocoa: Dissolve cocoa powder in ¼ cup of boiling water, whisking to combine.
- Heat milk mixture: Combine milk, cream, sugars and salt in a small pan. Bring to a simmer over medium heat. Reduce heat to low.
- Melt chocolate: Place chopped chocolate in a bowl and ladle in just enough of warm milk mixture to cover. Allow to sit for 3-4 minutes. Whisk to combine. Transfer chocolate mixture and dissolved cocoa to pot and whisk until smooth. Remove from heat and stir in vanilla extract.
- Serve: Pour hot chocolate into serving mugs and top with marshmallows. Enjoy.
For a double dose of peppermint flavor, consider add a few drops of peppermint extract, to taste, straight to the hot chocolate.
Feel free to substitute more granulated sugar for brown sugar. The brown sugar just provides a molasses flavor which almost makes the Hot Chocolate taste more chocolately.
- Category: Beverage
- Method: Whisk, whip
- Cuisine: American
- Serving Size: 1 cup hot chocolate + 3 marshmallows
- Calories: 550
- Sugar: 33g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 71g
- Fiber: 5g
- Protein: 10g
Keywords: peppermint hot chocolate, hot chocolate, peppermint marshmallows, Christmas