Do you love hot cocoa with marshmallows but not all the sugar and questionable ingredients? Well, now you can level-up the cozy this holiday season with this guilt-free Toasted Marshmallow Hot Chocolate. Made with our FlavCity Prebiotic Keto Hot Chocolate and the easiest and cleanest homemade marshmallow fluff, it’s deliciously rich, festive, and a cleaner, low-sugar swap you can feel good about. It’s the perfect warm sip for creating sweet holiday vibes on chilly nights. Bust out your favorite holiday mugs for this one!
Makes 6 servings + a tray of marshmallows
Directions
- Using a stand mixer, add the gelatin to the bowl along with ½ cup water. Stir and let rest so the gelatin can bloom.
- In a medium size pot, add the remaining ½ cup water, maple syrup, honey, and pinch of salt, and place it over medium-high heat. Using a candy thermometer, cook until the temperature of the mixture reaches 240F.
- With the mixer on low speed and the whisk attachment on, carefully and slowly add the hot syrup mixture to the bloomed gelatin. Turn the mixer to high and let it run for 5 minutes, adding the vanilla extract for the last 30 seconds. You will know it’s ready when the mixture is very thick and holds its form well.
- To a large piping bag, add 4-6 scoops of the marshmallow fluff. Pipe the fluff around the rims of your hot cocoa mugs twice, making sure that it is layered evenly. Reserve some of the remaining fluff for topping your drinks.
- To make the marshmallow cubes, line a quarter sheet tray with parchment paper and dust the surface with tapioca starch. Transfer the rest of the marshmallow fluff to the prepared pan and, using a spatula, spread it out evenly. Dust more tapioca starch over the top. Let it sit at room temperature for 4 hours or until set. Then cut the marshmallows into small cubes, separate them, and dust with more starch.
- Make your hot chocolate by heating some milk in a sauce pan on the stove until it’s warm, then add the FlavCity Hot Chocolate mix and stir to combine.
- Pour the hot chocolate into the mugs, then using a chef’s torch, toast the marshmallow-lined rims. Garnish with more of the marshmallow fluff or cubes, and enjoy!
Note: The remaining marshmallows can be stored in an airtight container for up to two weeks at room temperature or up to a month in the refrigerator.
