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Ultimate Hot Cocoa Bar with Peppermint Marshmallows – Easy Holiday Treat

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A rich and creamy hot cocoa bar with homemade peppermint marshmallows, perfect for holiday gatherings. This easy recipe comes together in under an hour and lets everyone build their own mug with a variety of toppings.

Ingredients

Scale
  • 3 packets unflavored gelatin (about 3 tablespoons)
  • 1/2 cup cold water, divided
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon peppermint extract
  • 1/2 cup powdered sugar, for dusting
  • 1/4 cup crushed candy canes (optional)
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
  • 4 ounces dark chocolate (60-70% cocoa), chopped
  • 1/4 cup granulated sugar (or to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream (for serving)
  • 1/2 cup crushed candy canes (for topping)
  • Chocolate shavings or curls (for topping)
  • Mini chocolate chips (for topping)
  • Caramel sauce or chocolate syrup (for topping)
  • Mini marshmallows (optional, for topping)
  • Sea salt flakes (for topping)
  • Cinnamon sticks or peppermint stirrers (for serving)

Instructions

  1. Line an 8×8-inch pan with parchment paper, leaving overhang. Lightly spray with non-stick spray and dust with powdered sugar. Set aside.
  2. In the bowl of a stand mixer, sprinkle gelatin over 1/4 cup cold water. Let bloom for 5 minutes.
  3. In a small saucepan, combine remaining 1/4 cup cold water, 2 cups sugar, and corn syrup. Bring to a boil over medium heat without stirring. Boil for 4 minutes (or until 240°F on a candy thermometer).
  4. Carefully pour hot sugar syrup into bloomed gelatin. Start mixer on low, then increase to high. Whip for 10-12 minutes until thick, glossy, and white. Add peppermint extract and salt; mix 30 seconds.
  5. Pour marshmallow mixture into prepared pan. Spread evenly with an oiled spatula. Let set at room temperature for at least 4 hours or overnight.
  6. Dust a cutting board with powdered sugar. Lift marshmallow block from pan, peel off paper, and place on board. Dust top with powdered sugar. Cut into 1-inch squares using a pizza cutter or sharp knife, dipping in powdered sugar between cuts.
  7. In a small bowl, mix remaining powdered sugar with crushed candy canes. Toss each marshmallow in the mixture to coat. Store in an airtight container at room temperature.
  8. In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat until steaming but not boiling. Whisk in cocoa powder and sugar until smooth. Add chopped dark chocolate and whisk until melted and silky, about 2-3 minutes.
  9. Remove from heat. Stir in vanilla extract and a pinch of salt. Adjust sweetness if needed. Keep warm over low heat.
  10. Pour hot cocoa into a thermos or slow cooker set to warm. Arrange toppings in small bowls. Set out mugs and let everyone build their own creation.

Notes

Marshmallows can be made a day ahead for better texture. For dairy-free, use full-fat oat milk and canned coconut cream. For an adult version, add peppermint schnapps or bourbon. Store marshmallows in an airtight container at room temperature for up to 2 weeks.

Nutrition

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

Find it online: https://prismtaste.com/ultimate-hot-cocoa-bar-with-peppermint-marshmallows-easy-holiday-treat/