Around the holidays, nothing sounds better than a warm cup of peppermint hot cocoa! We like to indulge in this treat pretty regularly, so following a recipe that’s slightly healthier- but just as delicious- sounds pretty good to us. Jennie Miremadi whipped up a recipe for peppermint hot cocoa with mint marshmallows. Because who can sip hot cocoa without a good mallow?! Her ingredients are fresh and clean so you can sip your hot cocoa with peace of mind. But then again, shouldn’t this always be the case?!
This recipe is perfect to sip at your next holiday soiree, or cookie decorating party. We hope you enjoy it as much as we do. Happy Holidays!
Peppermint Hot Cocoa
Ingredients (serves 2)
1 cup organic, full fat coconut milk (canned, BPA-free, gum-free)
1 cup purified, hot water
4 tbsp. raw cacao powder
2 tbsp. raw cacao nibs
1 tsp. peppermint spirits
Pinch of sea salt
Vanilla stevia drops to taste
1. Blend all ingredients other than Minty Marshmallows in Vitamix or other high-speed blender until ingredients are thoroughly combined and hot cocoa is steaming when blender lid is removed, about 3 minutes.
2. Adjust stevia to taste.
3. If your blender doesn’t heat hot cocoa sufficiently, transfer to a saucepan and bring to a simmer over low heat.
4. Simmer for 2-3 minutes, turn off heat and pour hot cocoa into two mugs.
5. Top hot cocoa with Minty Marshmallows, if desired. Recipe below.
Ingredients (makes approximately 30 marshmallows)
3 tbsp. Vital Proteins, Grass-fed, Pasture-Raised, Beef Gelatin
1 cup cold, purified water
1 tsp. peppermint spirits
1/4 tsp. Himalayan pink salt
1 cup of honey
1 tsp. arrowroot flour
1. Mix 1/2 cup of cold water and gelatin in the bowl of a standing mixer fitted with the whisk attachment. Whisk gelatin and water with a fork until a thick paste forms. Stir peppermint into gelatin paste and whisk to combine. Let the gelatin paste sit while you are preparing the honey.
2. Cook honey, remaining 1/2 cup of water, and salt over medium heat in a small saucepan until mixture reaches 240 degrees F measured with a candy thermometer. Immediately turn off heat.
3. Turn the standing mixer on low and pour the hot honey into the gelatin mixture.
4. Increase speed to high and whisk for approximately 15 minutes, or until mixture becomes thick and white and looks like marshmallow cream.
6. Dust an 8 x 8 inch glass baking dish with arrowroot flour and pour marshmallow into dish.
7. Cover baking dish lightly with a paper towel and allow marshmallows to dry out overnight.
8. Cut marshmallows into squares.
Serve and enjoy!
Minty Marshmallows adapted from Ina Garten’s Homemade Marshmallows recipe.
If you’re more of a pumpkin person, Jennie also crafted this delicious pumpkin steamer for you to try!