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!
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).
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.
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.
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.