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Mexican Hot Chocolate and Spicy Marshmallows

Warm up with a cup of spicy hot chocolate and homemade marshmallows.

December 4, 2017

Baja Bakes

This week I’m back with two more recipes for the holidays: Mexican Hot Chocolate and Spicy Marshmallows. (Check out my holiday recipe for Red and Green Cookies.) One of the first recipes I created for the Bocaditos newsletter was a Frozen Mexican Mocha, which uses a homemade spicy dark chocolate sauce to flavor the drink.

Well, why mess with a good thing? By repurposing that sauce and adding it to some warmed milk, you can make delicious Mexican Hot Chocolate. It’s rich and dark, but not overly sweet, and it will warm you up in more ways than one: the cayenne pepper adds some spice that you’ll feel in the back of your throat. If you’re sensitive to spice, you can omit the cayenne—the cinnamon will still provide some warm spice to the drink. This recipe is really customizable to your taste. If you want it to taste sweeter, add more honey; if it’s too rich, add more milk. This recipe is a delicious starting place and gives you the flexibility to customize it and make it your own. But don’t stop at the hot chocolate!

Mexican Hot Chocolate is rich without being overly sweet.

What’s hot cocoa without melty, gooey marshmallows? That’s about the only good way to use a marshmallow as far as I’m concerned. Take your hot chocolate game up another notch and use my recipe to make homemade marshmallows. These Spicy Marshmallows are chewy and fluffy without the sickening sweetness of store-bought varieties. The best part is that they melt into a creamy froth on top of your hot chocolate (or coffee, I’m not judging).

Homemade marshmallows are fluffy and perfectly sweet.

What makes these marshmallows extra special are the spices! Just like the hot chocolate, these are spiced with cayenne and cinnamon. The combination of spices and honey make these gems taste like Red Hot candies—but much, much better. They’re good enough to eat alone, but they’re really magical floating atop a mug of Mexican Hot Chocolate.

Spiced marshmallows are perfect hot chocolate toppings.

Making homemade marshmallows is a great experience. They come together with an electric mixer in the most magical way: the whisk transforms the liquid marshmallow ingredients into a bowl of fluffy marshmallow clouds in a matter of minutes! This is a great time to get kids in the kitchen, as they’ll love seeing the marshmallows come to life. The hardest part is waiting for them to firm up before digging in. Of course, you can always put a soft dollop on your hot chocolate without waiting any time at all.

Mexican Hot Chocolate
Print Recipe
Servings
2 Cups
Servings
2 Cups
Mexican Hot Chocolate
Print Recipe
Servings
2 Cups
Servings
2 Cups
Ingredients
Servings: Cups
Instructions
  1. Heat a pan over very low heat and add the chocolate and honey. Stir constantly until the mixture is melted and combined.
  2. Stir the spices into the sauce.
  3. Increase the heat to medium-low and add the milk to the pan. Continue stirring until everything is combined and warmed through, but not boiling.
  4. Take the pan off the heat and stir in the vanilla extract. Serve warm, but make sure it’s not too hot.
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Spicy Marshmallows
Print Recipe
Spicy Marshmallows
Print Recipe
Ingredients
Servings:
Instructions
  1. Line a 9x9" pan with parchment paper, ensuring that all sides are covered. Add 1/2 tablespoon of arrowroot powder or powdered sugar to the parchment and spread it around to cover as much of the surface as possible. Set the pan aside.
  2. Attach a candy thermometer to a large pot and add honey and 1/2 cup water to the pot (it will boil up as it cooks, so use a larger pot than it seems like you should).
  3. Boil and stir the honey mixture until it reaches 240º F.
  4. In the meantime, combine the gelatin and remaining 1/2 cup water in the bowl of an electric mixer.
  5. Once the honey reaches 240º, pour it into the mixer bowl.
  6. Using a whisk attachment, whisk the mixture on medium speed.
  7. Once the mixture begins to get frothy, add the cinnamon and cayenne, then continue whisking until the mixture is fluffy, white, and covers the majority of the whisk.
  8. Working quickly, pour the marshmallow mixture into the parchment-lined pan and spread it to the edges as evenly as possible.
  9. Sprinkle the remaining 1/2 tablespoon of arrowroot powder over the top of the marshmallow, then gently tilt and shake the pan until the arrowroot is in a thin layer on top.
  10. Allow the mixture to sit uncovered on the counter for at least an hour, until it is firm enough to cut with a sharp knife. Use the parchment paper to remove the marshmallow from the pan, then use a sharp knife to slice it into squares. They should peel off of the parchment paper pretty easily.
  11. Once they’re sliced you can toss them with some more arrowroot powder to prevent them from sticking to each other. To store them: Once they’re completely cooled, place the marshmallows into a large zipper bag or a sealed container and store them at room temperature.
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Kat Davis is a health educator, recipe developer, and nutritional therapy student.  When she’s not soaking up the sunshine, she’s cooking for her blog www.ideatthatfood.com.







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