Nourishing Hot Cocoa with Honey-Sweetened Marshmallows
Nutrient-dense hot cocoa mix combined with butter and raw milk to create rich chocolate drink. Top with honey-sweetened marshmallows to create a complete treat.
Servings 4 servings
Ingredients
Hot Cocoa Mix
- 6 tablespoons coconut sugar
- 2 tablespoons fermented raw cacao powder
- 2 tablespoons grass-fed collagen
- ¼ teaspoon sea salt
Hot Chocolate Drink
- 4 tablespoons Hot Cocoa Mix above
- ¼ cup hot water
- 1 tablespoon unsalted butter, or coconut oil if dairy free
- 1 ½ cup whole milk, preferrably raw, or coconut milk if dairy free
Honey-Sweetened Marshmallows
- ½ cup filtered water, divided
- 2 tablespoons grass-fed gelatin
- ½ cup light colored honey
- pinch of sea salt
- 1 tablespoons arrowroot powder (optional for dusting) or corn starch
Instructions
Hot Cocoa Mix
- Combine all ingredients for Hot Cocoa Mix. Keep in a sealed jar.
Hot Chocolate Drink
- In a small saucepan, add 4 tablespoons of cocoa mix to hot water and butter. Set on medium heat and bring slightly to warmth, stirring often.
- Gently add milk and bring it to desired temperature being careful not to scald the milk and exceed 120F degrees.
- Pour in mug and top with honey-sweetened marshmallows.
Honey-Sweetened Marshmallows
- Prepare sheet pan by lining it with parchment paper both directions. Allow the sides to drape over for easy handling. Set aside.
- In the bowl of a stand mixer, add ¼ cup of filtered water and sprinkle gelatin over the water to "bloom." Set aside.
- In a thick-bottom saucepan over medium heat, heat remaining water (¼ cup), honey and salt together. Bring to a simmer and reduce heat to medium-low.
- Continue to simmer honey mixture over low heat for approximately 12 minutes, stirring constantly so it doesn't overflow. Watch the honey mixture carefully so remains contained.
- Assemble stand mixer with whisk attachment and position the bowl with bloomed gelatin. Turn mixer on low setting.
- Gently in a continuous thin stream, pour hot honey mixture directly over the bloomed gelatin while mixer is running on low speed.
- Gradually turn mixer to high setting and continue whipping until mixture has increased in volume and is thick and glossy. This should take approximately 15 minutes.
- Transfer marshmallow fluff to prepared pan and spread evenly across with spatula. Metal spatula works best for marshmallow.
- Set aside at room temperature for at least 2 hours but overnight is best.
- Dust top of the marshmallow with arrowroot if using. Remove the marshmallow by lifting the parchment paper flaps on the sides and transfer to large cutting board. Carefully, remove paper from marshmallow edges and coat the edges with arrowroot for easier handling. It should release easily.
- Flip over the marshmallow and sprinkle the bottom side with arrowroot. Cut to desired size, preferrably ½" cubes for hot chocolate. Gently toss all marshmallow pieces in loose arrowroot powder.
Video
Notes
*Honey or maple syrup may be substituted for sugar. Use 4 tablespoons of honey/syrup as sweetener. And reduce the mix by 1 tablespoon when adding to pot to heat. (Example: In a saucepan, add 4 tablespoons of honey or maple syrup and 3 tablespoons of hot cocoa mix and 1 tablespoon of butter, bring to boil then proceed with the rest of the directions )
**Store Hot Cocoa Mix and Marshmallows at room temperature. Hot Cocoa Mix can be stored in airtight container for up to 6 months. Marshmallows can be kept in sealed container for up to 1 week at room temperature.
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Nutrition
Calories: 147kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 249mg | Potassium: 158mg | Sugar: 16g | Vitamin A: 235IU | Calcium: 107mg | Iron: 0.3mg