Print

Cozy Hot Cocoa Bar with Easy Homemade Marshmallows

hot cocoa bar with homemade marshmallows - featured image
Print Recipe

A rich, creamy hot cocoa from scratch paired with soft, pillowy homemade marshmallows. This complete hot cocoa bar setup invites everyone to customize their perfect mug with a variety of toppings, making it the ultimate cozy gathering experience.

Ingredients

  • Whole milk, 4 cups (960 ml)
  • Heavy cream, 1 cup (240 ml)
  • Granulated sugar, 1/4 cup (50 g)
  • Unsweetened cocoa powder, 1/4 cup (30 g)
  • Dark chocolate, 2 oz (60 g), finely chopped
  • Vanilla extract, 1 teaspoon
  • Pinch of sea salt
  • Granulated sugar, 1 1/2 cups (300 g)
  • Light corn syrup, 3/4 cup (180 ml)
  • Cold water, 1/2 cup (120 ml), divided
  • Unflavored gelatin, 3 packets (about 21 g)
  • Vanilla extract, 1 tablespoon
  • Pinch of salt
  • Powdered sugar, for dusting
  • Whipped cream (optional)
  • Chocolate shavings or curls (optional)
  • Crushed peppermint candies (optional)
  • Cinnamon sticks (optional)
  • Caramel sauce (optional)
  • Mini chocolate chips (optional)
  • Crushed graham crackers (optional)

Instructions

  1. Make the Homemade Marshmallows (Day Before or Morning Of): Line an 8×8 inch baking pan with parchment paper, letting it hang over the edges. Dust the paper generously with powdered sugar and set aside.
  2. In the bowl of a stand mixer, pour in 1/2 cup (120 ml) of cold water and sprinkle the 3 packets of gelatin over the top. Let it sit for 5-10 minutes to bloom.
  3. While the gelatin blooms, combine the granulated sugar, corn syrup, and the remaining 1/4 cup (60 ml) of cold water in a medium saucepan. Stir gently until the sugar is mostly dissolved. Place over medium-high heat and bring to a boil. Once boiling, clip on a candy thermometer and stop stirring. Cook until the syrup reaches 240°F (115°C), about 8-10 minutes.
  4. Remove the syrup from heat immediately. Turn the stand mixer to low speed (with whisk attachment) and slowly pour the hot syrup in a thin, steady stream down the side of the bowl into the bloomed gelatin. Once all syrup is added, increase speed to medium-high and whip for 10-12 minutes until thick, glossy, and bright white. During the last minute, add the vanilla extract and pinch of salt.
  5. Working quickly, scrape the marshmallow mixture into the prepared pan using a lightly oiled spatula. Spread into an even layer. Dust the top with more powdered sugar. Let sit uncovered at room temperature for at least 4 hours or overnight.
  6. Cut the Marshmallows: Once set, turn the marshmallows out onto a cutting board dusted with powdered sugar. Peel off the parchment. Using a large knife or pizza cutter dusted with powdered sugar, cut into 1-inch squares. Toss in a bowl with more powdered sugar to prevent sticking. Store in an airtight container at room temperature for up to 2 weeks.
  7. Make the Rich Hot Cocoa Base: In a large saucepan over medium heat, whisk together the whole milk and heavy cream. Heat until steaming but not boiling. In a separate small bowl, whisk together the granulated sugar and cocoa powder until no lumps remain. Whisk this dry mixture into the warm milk until fully dissolved.
  8. Add the finely chopped dark chocolate and continue whisking until completely melted and smooth. Stir in the vanilla extract and a pinch of sea salt. Taste and adjust sweetness or salt as desired. Keep warm over very low heat, stirring occasionally, until ready to serve.
  9. Assemble Your Cozy Hot Cocoa Bar: Pour the warm hot cocoa into a large carafe or a slow cooker set to warm. Arrange small bowls or jars with your chosen toppings—whipped cream, chocolate shavings, crushed peppermint, caramel sauce, cinnamon sticks, and a generous pile of homemade marshmallows. Set out mugs and spoons, and let everyone build their own perfect cup.

Notes

The marshmallows need at least 4 hours to set, so make them the day before or morning of. Use a reliable candy thermometer for the marshmallow syrup to ensure proper texture. Oil your spatula and pan to prevent sticking. The hot cocoa base can be made up to 2 days in advance and stored in the refrigerator; reheat gently. For a dairy-free version, use full-fat oat milk or canned coconut milk and dairy-free dark chocolate. For an adult version, set out peppermint schnapps, bourbon, or Irish cream liqueur.

Nutrition

Keywords: hot cocoa, homemade marshmallows, hot cocoa bar, winter drink, cozy drink, from scratch, holiday drink, chocolate, marshmallow

Find it online: https://breezybake.com/cozy-hot-cocoa-bar-with-easy-homemade-marshmallows/