Mexican Hot Chocolate + Homemade Marshmallows

Hot chocolate... something that I would like to drink EVERY day.  I mean, I already eat chocolate every day.  I have *at least* one square of dark chocolate.  Lately it's been Theo's Salted Almond.  It's hard to not eat the whole bar in one sitting.  But hot chocolate might be even better because it's warm and melty and it makes you want to cuddle up in a big blanket and watch old movies.  

I decided that homemade marshmallows were necessary for this post.  I had never made them before and from everything that I read online I was a little bit scared.  But this recipe from Smitten Kitchen turned out perfectly!!!  They are fluffy and bouncy and sweet, just as a marshmallow should be.  


For the Marshmallows...


About 1 Cup confectioners sugar

3.5 envelopes (2Tbsp. + 2.5tsp.) unflavored gelatin

1 Cup cold water, divided

2 Cups cane sugar

1/2 Cup light corn syrup

1/4 tsp. salt

2 Large egg white 

1 Tbsp. vanilla extract 


1. Oil bottom and sides of a 9x13 in. rectangular metal or glass baking pan and dust bottom and sides with some confectioners sugar 

2. In a bowl of a standing mixer, sprinkle gelatin over 1/2 Cup cold water and let stand to soften

3. In a 3-qt. heavy saucepan cook cane sugar, cory syrup, second 1/2 Cup cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.  Increase heat to moderate and boil mixture, without stirring, until a candy thermometer reads 240°F, about 10 minutes.  Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.  

4. With a standing mixer, beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes.  

5. In a separate medium bowl, use a hand mixer to beat egg whites until they just hold stiff peaks.  Beat the whites and the vanilla extract into the sugar mixture until just combined.  Pour mixture into baking pan.  (It is OK if you don't get it all out-- it gets sticky so be careful!)  Sift some confectioners sugar evenly over the top.  Chill marshmallows uncovered for at least three hours, until firm.  

6.  Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

7. Marshmallows store in an air-tight container for up to one week.  Enjoy them in this mexican hot chocolate!  

For the Mexican Hot Chocolate...

Yeilds 2 servings


1.5 Cups whole milk

0.5 Cups heavy cream

3 heaping Tbsp. cocoa powder

2 Tbsp. cane sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. sea salt


1. In a medium saucepan, combine milk and heavy cream.  Bring to a light simmer over medium heat.  Add all ingredients and whisk to combine.  Serve warm divided between two mugs and topped with marshmallows!

Krista NelsonComment