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Ultimate Peppermint Hot Cocoa Bar with Easy Homemade Marshmallows

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This rich and creamy hot cocoa with a cool peppermint kick is topped with pillowy homemade marshmallows that melt into silky clouds. Set up as a customizable bar for holiday gatherings, it’s a festive treat that comes together in under 30 minutes.

Ingredients

  • Whole milk, 4 cups (960 ml)
  • Heavy cream, 1 cup (240 ml)
  • Semi-sweet chocolate, 8 oz (225 g), finely chopped
  • Unsweetened cocoa powder, 2 tablespoons (15 g)
  • Granulated sugar, 3 tablespoons (40 g)
  • Vanilla extract, 1 teaspoon (5 ml)
  • Peppermint extract, ½ teaspoon (2.5 ml)
  • Pinch of salt
  • Granulated sugar, 1 cup (200 g) (for marshmallows)
  • Light corn syrup, ½ cup (170 g)
  • Water, ½ cup (120 ml), divided
  • Unflavored gelatin, 3 tablespoons (about 3 packets)
  • Vanilla extract, 1 teaspoon (5 ml) (for marshmallows)
  • Pinch of salt (for marshmallows)
  • Powdered sugar, for dusting
  • Cornstarch, for dusting
  • Crushed candy canes, ½ cup (60 g) (optional)
  • Whipped cream (optional)
  • Chocolate shavings (optional)
  • Mini chocolate chips (optional)
  • Caramel sauce (optional)
  • Cinnamon sticks (optional)

Instructions

  1. Make the Homemade Marshmallows: Line an 8×8 inch baking pan with parchment paper, letting it hang over the sides. Mix equal parts powdered sugar and cornstarch, then dust the pan generously.
  2. In the bowl of a stand mixer, sprinkle the gelatin over ¼ cup (60 ml) of cold water. Let it sit and bloom for about 5 minutes.
  3. In a small saucepan, combine the sugar, corn syrup, and remaining ¼ cup (60 ml) of water. Stir gently until the sugar dissolves, then stop stirring. Clip a candy thermometer to the side and bring the mixture to a boil. Cook without stirring until it reaches 240°F (115°C), about 8-10 minutes.
  4. Immediately remove from heat. Turn the mixer on low with the whisk attachment, and slowly pour the hot syrup into the blooming gelatin. Gradually increase the speed to high and whip for about 10-12 minutes until the mixture is thick, glossy, and holds stiff peaks.
  5. Add the vanilla and salt during the last minute of whipping. Scrape the mixture into the prepared pan, spreading evenly with an oiled spatula. Dust the top with more powdered sugar mixture. Let set uncovered at room temperature for at least 4 hours or overnight.
  6. Make the Hot Cocoa Base: In a medium saucepan over medium heat, combine the milk and heavy cream. Heat until steaming but not boiling, about 5-7 minutes.
  7. Whisk in the cocoa powder and sugar until fully dissolved. Add the chopped chocolate and whisk continuously until completely melted and smooth, about 2-3 minutes.
  8. Remove from heat and stir in the vanilla extract, peppermint extract, and a pinch of salt. Taste and adjust peppermint if desired.
  9. Cut and Prepare the Marshmallows: Once set, lift the marshmallow block out of the pan using the parchment paper. Dust a sharp knife or pizza cutter with the powdered sugar mixture and cut into 1-inch cubes. Toss cubes in more powdered sugar mixture to prevent sticking.
  10. Set Up Your Cocoa Bar: Pour the hot cocoa into a slow cooker or large thermos to keep warm. Arrange toppings in small bowls: crushed candy canes, chocolate shavings, whipped cream, caramel sauce, and marshmallows. Provide small tongs or spoons for each topping.
  11. Place mugs nearby and let everyone build their own creation. Start with a marshmallow or two, add crushed candy cane, then pour the cocoa over everything.

Notes

Don’t rush the marshmallow whipping; it needs the full 10-12 minutes. Oil your spatula before spreading marshmallow mixture. Keep cocoa warm, not boiling. Crush candy canes in a bag with a rolling pin. Make marshmallows a day ahead for best texture.

Nutrition

Keywords: hot cocoa, peppermint, homemade marshmallows, holiday, Christmas, hot chocolate bar

Find it online: https://cooksybite.com/ultimate-peppermint-hot-cocoa-bar-with-easy-homemade-marshmallows/