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Cozy Hot Cocoa Bar with Peppermint Marshmallows

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A rich, dark hot cocoa base with a hint of peppermint, topped with homemade toasted peppermint marshmallows and a customizable topping bar. Perfect for cozy nights in or holiday gatherings.

Ingredients

Scale
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 3 tablespoons unflavored gelatin
  • 1/2 cup cold water
  • 1 1/2 cups granulated sugar
  • 3/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/2 cup powdered sugar (for dusting)
  • 1/4 cup cornstarch (for dusting)
  • Red food coloring (optional)
  • Whipped cream (for topping)
  • 1/2 cup crushed candy canes (for topping)
  • Chocolate shavings (for topping)
  • Mini chocolate chips (for topping)
  • Caramel sauce (for topping)
  • Cinnamon sticks (for stirring)

Instructions

  1. Make the peppermint marshmallows: In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water. Let bloom for 10 minutes. In a small saucepan, combine 1 1/2 cups sugar, corn syrup, and 1/4 cup water. Cook over medium heat, stirring until sugar dissolves. Stop stirring and boil until mixture reaches 240°F (soft-ball stage), about 8-10 minutes.
  2. With mixer on low, slowly pour hot sugar syrup into bloomed gelatin. Increase speed to high and beat for 10-12 minutes until thick, glossy, and stiff peaks form. Add salt, vanilla, and peppermint extract; beat 1 minute more. Fold in red food coloring if desired.
  3. Dust a 9×13-inch pan with powdered sugar and cornstarch mixture. Pour marshmallow mixture into pan and spread evenly. Dust top with more powdered sugar mixture. Let set uncovered at room temperature for at least 4 hours or overnight.
  4. Turn set marshmallows onto a cutting board dusted with powdered sugar. Cut into squares and dust cut edges to prevent sticking.
  5. Make the hot cocoa base: In a large saucepan, whisk together cocoa powder, sugar, and salt. Add 1/2 cup milk and whisk into a smooth paste. Place over medium heat and slowly pour in remaining milk and heavy cream, whisking constantly. Bring to a gentle simmer (do not boil).
  6. Remove from heat and stir in vanilla and peppermint extract. Taste and adjust peppermint if desired. Keep warm over low heat.
  7. Set up the topping bar: Arrange small bowls with crushed candy canes, chocolate shavings, mini chocolate chips, caramel sauce, and whipped cream. Place marshmallows in a bowl. Set out cinnamon sticks.
  8. Ladle hot cocoa into mugs. Let everyone customize with toppings. Toast marshmallows with a kitchen torch directly on the cocoa, or broil on a baking sheet for 30-45 seconds before adding.

Notes

Don’t boil the milk—it can make the cocoa grainy. Toast marshmallows just before serving as they deflate quickly. Taste peppermint extract as you go; it’s potent. Marshmallows can be made a day ahead. For dairy-free, use full-fat oat milk and coconut cream. Store cocoa base in fridge for up to 3 days; reheat gently on stovetop.

Nutrition

Keywords: hot cocoa, hot chocolate, peppermint marshmallows, cozy drink, winter recipe, holiday drink, marshmallow bar, homemade marshmallows

Find it online: https://tablemira.com/cozy-hot-cocoa-bar-with-peppermint-marshmallows-easy-homemade-recipe/