Mexican Hot Chocolate Homemade Eggnog Marshmallows

I’ve been getting so many requests for lots of the food and drinks I had at my annual Merry Martini Party that I’ll be posting the msot requested recipes over the next few days so you all can make them for your own holiday celebrations or even as gifts.

The first is Mexican Hot Chocolate and Eggnog Marshmallows. The hot chocolate is really the easiest recipe ever, really no recipe at all. I just use Ibarra chocolate and melt it into milk. It’s that simple. The chocolate comes in a round disk that is separated into little triangles. It specifies how much for a cup. Stir every so often so the chocolate doesn’t burn at the bottom of the saucepan. When it is compeltely melted, whisk it vigorously for a nice froth. I made it up for the party and then put it in a vacuum pot so it stayed hot throughout and guests could dispense as much as they wanted. You can find Ibarra at many grocery stores. I originally found it in a high end gourmet shop affiliated with a cooking school in Santa Fe, New Mexico, but discovered it at my local Winco.

Simple and easy Mexican hot chocolate

Simple and easy Mexican hot chocolate

And then, of course, I made eggnog marshallows to top it with and they were a gigantic hit! Guests were putting marshmallows in their hot chocolate and then having a mashmallow chaser. It was the first time I’d ever made marshmallows and it was pretty easy, even though the directions below look really long. Honestly, I don’t like store-bought marshmallows at all. I think they’re just puffed checmicals. While the homemade version isn’t packed with nutrients, they certainly taste way, way better. Here’s the recipe.

Light as air and tasty too.

Light as air and tasty too.nonstick cooking spray

Eggnog Marshmallows
nonstick cooking spray
2 envelopes unflavored gelatin (4 1/4 tsp)
3/4 cup cold water
2 cups granulated sugar
2/3 cup light-colored corn syrup
1/3 cup refrigerated egg white product
1/4 tsp salt
1 tsp rum extract
1/4 tsp ground nutmeg
2/3 cup powdered sugar
3 Tbsp cornstarch

4 ounces white baking chocolate or vanilla flavored candy coating
White nonpareils

1. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray. Line the pan with plastic wrap or parchment or waxed paper. Coat the plastic wrap or paper with cooking spray. Set pan aside.

2. In a large metal or heatproof bowl, sprinkle gelatin over 1/2 cup of cold water; set aside.

3. In a 2-quart heavy saucepan, stir together remaining 1/4 cup water, 1 3/4 cups of the sugar, and the corn syrup until combined. Bring to boiling over medium-high heat. Clip a candy thermometer to the side of the pan. Cook, without stirring, over medium-high heat until thermometer registers 260 degree F (hard-ball stage), about 12 to 15 minutes. Remove from heat; pour over gelatin mixture in bowl and stir well to comine. Mixture will foam up.

4. Meanwhile, in a clean, large mixing bowl, beat the egg whites and salt with an electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 3 to 4 minutes. Beat in rum extract and nutmeg until combined. With the mixture running on high speed, gradually add gelatin mixture to egg white mixture, beating about 7 minutes or until thick (like the consistency of thick, pourable cake batter). Quickly pour marshmallow mixture into prepared pan, spreading to edges of pan. Lightly coat another piece of plastic wrap with nonstick cooking spray; place, coated side down, over marshmallow mixture. Let stand 1 to 2 hours until firm. (Make sure the room is cool. If it is too warm, they won’t set.)

5. Remove plastic wrap from top of marshmallows. In a small bowl combine powdered sugar, corntsarch; sprinkle about a quarter of the mixture evenly onto a large cuting board. Loosen sides of marshmallows, if necessary, and carefully invert onto the cutting board. Remove plastic wrap or paper. Sprinkle top with some of the powdered sugar mixture. Using a good, sharp knife (you may need to dip it in hot water), cut square into 20 marshmallows, or however many you want. Place the squares, a few at a time, in a large resealable plastic bag. Add remaining powdered sugar mixture; seal bag and toss to coat all sides of marshmallows with powdered sugar mixture.

So this is where I ended the recipe. They were fabulous in the hot chocolate. The original recipe from Better Homes & Gardens called for smearing them with white chocolate and decorating them. Here are those directions if you wish. (Frankly, I think it may have made them too sweet.)

6. In a small saucepan, cook and stir white chocolate just until melted. Let stand 5 to 10 minutes or until cooled but not set. Spread in a thin, even layer over the top of the marshmallows. Top with nonpareils. Store marshmallows between sheets of maxed or parchment pper in an airtight container in the refrigerator for up o 1 week. Or feeze up to 1 month. Bring to room temperature 30 minutes before serving.

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips.
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1 Response to Mexican Hot Chocolate Homemade Eggnog Marshmallows

  1. Pingback: Happy National Cocoa Day | Barcellona Bites Blog

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