One of my very favorite things about winter is having an excuse to drink hot chocolate.
I love trying all different kinds of hot chocolate, but this was actually my first attempt at making a white hot chocolate version.
Now I'm thinking what on earth took me so long?
This stuff is better than amazing!
It's sweet and creamy with a touch of pumpkin and spiced up with cinnamon spice Kahlua.
Since this white hot chocolate is clearly very special, I just couldn't resist making a batch of easy, homemade eggnog marshmallows.
Luckily, Chicago Metallics makes it super simple to whip up homemade marshmallows with their new marshmallow making kits.
I mean a collapsable pan with lines to guide you on slicing? Why didn't I think of that?
See that tool that looks like a pizza slicer? Well, all the tiny holes in the wheel make it a non-stick perforated marshmallow cutting wheel. And if you've ever sliced marshmallows before, you know those are sticky little things.
And no, that isn't my make-up brush...it's a brush that evenly distributes the powdered sugar over your marshmallows before they set. The instant read thermometer made it easy to monitor the temperature of the mixture so that I didn't have any over cooking mishaps.
I can't wait to make a batch of peppermint marshmallows to top my dark hot chocolate for Christmas morning.
Cinnamon Spice White Hot Chocolate
½ cup white chocolate chips
2 ½ cups milk
¼ cup pumpkin puree
½ tsp pumpkin pie spice
2 oz Cinnamon Spice Kahlua or regular Kahlua
Nutmeg Marshmallows for topping
In a small saucepan set over medium heat, melt white chocolate in the milk. Add pumpkin and spice. Continue to heat for two more minutes. Pour into two mugs. Add Kahlua and top with marshmallows.
Homemade Eggnog Marshmallows
¾ cup cornstarch
¼ cup powdered sugar
¾ cup light corn syrup
½ cup granulated sugar
½ cup eggnog
½ cup water
⅓ cup honey
¾ cup cold water
3 envelopes unflavored gelatin
1 tsp vanilla extract
¼ tsp nutmeg
Combine cornstarch and powdered sugar in a small bowl. Lightly coat an 8x8 inch no-bake collapsible pan with non-stick cooking spray. Dust base and sides with two tablespoons of mixture. Set aside.
In a 2 ½ quart saucepan, add corn syrup, sugar, eggnog, honey, and ½ cup water. Mix to combine and bring to boil over high heat. Cook without stirring (mixture will bubble and foam) until a candy thermometer inserted in the liquid reaches 245º F.
Meanwhile, place ¾ cup cold water in the bowl of an electric stand mixer fitted with the whisk attachment. Sprinkle gelatin over top and allow to bloom while making the syrup.
Slowly pour cooked syrup over bloomed gelatin. Gradually turn mixer speed up to high, whipping mixture 6-8 minutes until thick and fluffy. Add vanilla and nutmeg and mix for one more minute until incorporated.
Pour marshmallow mixture into prepared pan. Using an offset spatula, smooth top. Dust 2 tablespoons of cornstarch mixture on top. Let set, uncovered for 1-3 hours or until firm.
Fold down sides of pan and using the non-stick perforated cutting wheel, slice marshmallows into squares using the grid as a guideline. Lightly dust off excess cornstarch mixture.
Store in an airtight container until ready to use.
Marshmallows will keep for up to two weeks.
* I had a lot of extra cornstarch mixture left over. I'd say you could cut that part down by half
* Having my special Chicago Metallics marshmallow kit definitely made it easier to make these homemade marshmallows, however, you can make these by simply using an 8 inch square baking dish.