After a long jaunt or frolic in the snow, hot chocolate is my favorite winter drink.
And I don’t know what it’s like where you are, but here in Montreal it has been freezing cold.
All day. Every day.
But, it wouldn’t be a proper winter without the cold, and so like any Canadian I am embracing the freezing wind and ice-covered sidewalks with open arms and frozen eyelashes.
Because coming home to a hot drink, and this hot drink in particular, is like stepping into a fabulous hot shower after a long ski.
The hot chocolate in this recipe is what I call “perfect hot chocolate” because it’s the recipe I’ve been making since before I ever made anything by myself.
It’s simply melted chocolate chips, cocoa powder, milk, sugar and salt, and I wouldn’t change a thing. My 15 year old self knew her drinking chocolate.
The homemade marshmallows in this recipe add some extra pizzazz, which you can take or leave, but after seeing Joy the Baker’s gingerbread spiced marshmallows I knew that I HAD to have them in my hot chocolate.
And so I made them, only made a cinnamon marshmallow with Joy’s delicious idea of dipping them in chocolate and sprinkling them with crushed cookies.
I say make your weekend fancy with a mug of this. You won’t regret it!
Perfect hot chocolate with homemade chocolate dipped cinnamon marshmallows.
- 1 cup cold water, divided
- 2 1/4-ounce packages unflavored gelatin
- 2 cups granulated sugar
- 2/3 cup corn syrup
- Pinch fine sea salt
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- Powdered sugar, for dusting
- 1 cup semisweet chocolate chips
- 1/3 cup gingersnap (or graham cracker) cookie crumbs
- 2 tbsp semisweet chocolate chips
- 1 1/2 tbsp cocoa powder
- 1 1/2 cups milk
- 2 tbsp granulated sugar
- 1 pinch salt
- To make the marshmallows, spray an 8×8-inch baking pan with baking spray and coat with powdered sugar. Set aside.
- In a medium bowl, mix together the gelatin with 1/2 cup of cold water and let sit for about 10 minutes.
- In a medium saucepan over medium heat, bring sugar, corn syrup, salt and the remaining cold water to a boil. Stir to dissolve the sugar and bring the mixture up to 240 degrees F, whisking along the way. Once sugar is heated to 240 degrees F, add the mix to the gelatin and water and mix everything together with a hand mixer on low. Gradually increase the speed of the mixer, being careful to avoid splashing yourself. Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed, about 8 minutes. Pour in the vanilla extract and cinnamon and beat for another 2 minutes.
- Spread the marshmallow mixture into prepared pan and smooth with a wet spatula to prevent sticking. Top marshmallow with powdered sugar and let rest for at least 4 hours, or overnight.
- When set, remove marshmallows from the pan and place on a large cutting board coated with powdered sugar. Cut the marshmallows using a large knife covered in baking spray.
- Melt chocolate over a double boiler, or in the microwave. Dip one side of each marshmallow in it and sprinkle with gingersnap crumbs and allow to cool. Store at room temperature in an air tight container.
- For the hot chocolate, in a small saucepan, mix the chocolate chips, cocoa powder, 1/2 cup of the milk and sugar over low heat. Stir continuously until the chocolate is completely melted. Add the rest of the milk and the salt and stir to heat entire mixture completely, about 5 minutes. Stir in extra sugar, if necessary.
- Pour hot chocolate into a mug and top with marshmallows. Enjoy!
Marshmallows adapted from Joy the Baker
Marshmallows can be kept for up to 1 week, well wrapped