Homemade Marshmallows and Healthy Bone Broth Hot Chocolate
Homemade Marshmallows and Healthy Bone Broth Hot Chocolate
Ingredients
For the Homemade Marshmallows
- 3 tablespoons gelatin powder
- 1/2 cup cold water, for blooming gelatin
- 1 1/2 cups granulated sugar
- 1/2 cup water, for sugar syrup
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, as needed, for greasing pan
- 1/2 cup powdered sugar, as needed, for dusting
For the Healthy Bone Broth Hot Chocolate
- 2 cups unflavored bone broth
- 1/4 cup cocoa powder
- 1/4 cup maple syrup, as needed, to taste
- 1/2 teaspoon cinnamon
- 1 pinch cayenne pepper
- 1 pinch salt
- 1 cup milk, for frothing
Instructions
- 1
For the marshmallows: In a small jar or bowl, combine the gelatin powder and 1/2 cup cold water. Stir briefly and let it sit for 5-10 minutes to bloom, becoming thick and jelly-like.
⏱️ 10 min
- 2
In a medium saucepan, combine the granulated sugar and 1/2 cup water. Heat over medium heat, stirring until the sugar dissolves. Insert a candy thermometer and continue to cook without stirring until the syrup reaches 240°F.
⏱️ 10 min•🌡️ 240
- 3
Carefully transfer the bloomed gelatin to the bowl of a stand mixer fitted with the whisk attachment. With the mixer on low speed, slowly and carefully pour the hot sugar syrup in a steady stream into the gelatin mixture. Be careful to avoid splattering.
⏱️ 2 min
- 4
Increase the mixer speed to medium-low and continue to beat until the mixture begins to turn white, about 3-5 minutes. Add the vanilla extract.
⏱️ 5 min
- 5
Increase the mixer speed to high and beat for 7-10 minutes, or until the mixture is very thick, bright white, and forms soft, ribbon-like peaks when the whisk is lifted.
⏱️ 10 min
- 6
Lightly grease a 9x13 inch rectangular baking dish with unsalted butter. Generously dust the bottom and sides of the pan with powdered sugar, ensuring full coverage to prevent sticking. Tap out any excess.
⏱️ 3 min
- 7
Pour the whipped marshmallow mixture into the prepared baking dish. Lightly butter or grease your hands and gently spread and smooth the marshmallow mixture to create an even layer. Dust the top generously with more powdered sugar.
⏱️ 3 min
- 8
Chill the marshmallow slab in the refrigerator for at least 1 hour, or until firm to the touch.
⏱️ 60 min
- 9
Once firm, lightly dust a clean cutting surface with powdered sugar. Invert the marshmallow slab onto the dusted surface. Using a sharp, lightly greased knife, cut the marshmallow into desired square or rectangular shapes. Separate the cut marshmallows and dust any sticky sides with more powdered sugar. Store in an airtight container.
⏱️ 10 min
- 10
For the hot chocolate: In a medium saucepan, combine the unflavored bone broth, cocoa powder, maple syrup, cinnamon, cayenne pepper, and a pinch of salt. Heat over medium heat, whisking constantly until all ingredients are well combined and the mixture is smooth.
⏱️ 5 min
- 11
Bring the hot chocolate mixture to a gentle simmer, then reduce heat to low to keep warm. Do not boil.
⏱️ 3 min
- 12
While the hot chocolate simmers, steam the milk using an espresso machine's steam wand until it is hot and frothy. If you don't have a steam wand, heat the milk in a separate saucepan until hot, then whisk vigorously or use a milk frother until frothy.
⏱️ 5 min
- 13
Pour the steamed milk into the hot chocolate mixture in the saucepan and whisk again to fully incorporate. Pour the finished hot chocolate into mugs.
⏱️ 2 min
- 14
Garnish each mug of hot chocolate with a homemade marshmallow and a light dusting of cinnamon, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Marshmallows and Healthy Bone Broth Hot Chocolate
Ingredients
For the Homemade Marshmallows
- 3 tablespoons gelatin powder
- 1/2 cup cold water, for blooming gelatin
- 1 1/2 cups granulated sugar
- 1/2 cup water, for sugar syrup
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, as needed, for greasing pan
- 1/2 cup powdered sugar, as needed, for dusting
For the Healthy Bone Broth Hot Chocolate
- 2 cups unflavored bone broth
- 1/4 cup cocoa powder
- 1/4 cup maple syrup, as needed, to taste
- 1/2 teaspoon cinnamon
- 1 pinch cayenne pepper
- 1 pinch salt
- 1 cup milk, for frothing
Instructions
- 1
For the marshmallows: In a small jar or bowl, combine the gelatin powder and 1/2 cup cold water. Stir briefly and let it sit for 5-10 minutes to bloom, becoming thick and jelly-like.
⏱️ 10 min - 2
In a medium saucepan, combine the granulated sugar and 1/2 cup water. Heat over medium heat, stirring until the sugar dissolves. Insert a candy thermometer and continue to cook without stirring until the syrup reaches 240°F.
⏱️ 10 min•🌡️ 240 - 3
Carefully transfer the bloomed gelatin to the bowl of a stand mixer fitted with the whisk attachment. With the mixer on low speed, slowly and carefully pour the hot sugar syrup in a steady stream into the gelatin mixture. Be careful to avoid splattering.
⏱️ 2 min - 4
Increase the mixer speed to medium-low and continue to beat until the mixture begins to turn white, about 3-5 minutes. Add the vanilla extract.
⏱️ 5 min - 5
Increase the mixer speed to high and beat for 7-10 minutes, or until the mixture is very thick, bright white, and forms soft, ribbon-like peaks when the whisk is lifted.
⏱️ 10 min - 6
Lightly grease a 9x13 inch rectangular baking dish with unsalted butter. Generously dust the bottom and sides of the pan with powdered sugar, ensuring full coverage to prevent sticking. Tap out any excess.
⏱️ 3 min - 7
Pour the whipped marshmallow mixture into the prepared baking dish. Lightly butter or grease your hands and gently spread and smooth the marshmallow mixture to create an even layer. Dust the top generously with more powdered sugar.
⏱️ 3 min - 8
Chill the marshmallow slab in the refrigerator for at least 1 hour, or until firm to the touch.
⏱️ 60 min - 9
Once firm, lightly dust a clean cutting surface with powdered sugar. Invert the marshmallow slab onto the dusted surface. Using a sharp, lightly greased knife, cut the marshmallow into desired square or rectangular shapes. Separate the cut marshmallows and dust any sticky sides with more powdered sugar. Store in an airtight container.
⏱️ 10 min - 10
For the hot chocolate: In a medium saucepan, combine the unflavored bone broth, cocoa powder, maple syrup, cinnamon, cayenne pepper, and a pinch of salt. Heat over medium heat, whisking constantly until all ingredients are well combined and the mixture is smooth.
⏱️ 5 min - 11
Bring the hot chocolate mixture to a gentle simmer, then reduce heat to low to keep warm. Do not boil.
⏱️ 3 min - 12
While the hot chocolate simmers, steam the milk using an espresso machine's steam wand until it is hot and frothy. If you don't have a steam wand, heat the milk in a separate saucepan until hot, then whisk vigorously or use a milk frother until frothy.
⏱️ 5 min - 13
Pour the steamed milk into the hot chocolate mixture in the saucepan and whisk again to fully incorporate. Pour the finished hot chocolate into mugs.
⏱️ 2 min - 14
Garnish each mug of hot chocolate with a homemade marshmallow and a light dusting of cinnamon, if desired. Serve immediately.
⏱️ 1 min