Bring On The Baked Goods!
Y’all, it is mid-December and the festivities have begun! If you were to step inside our house this holiday season you would find a lot of sweets and chocolate, cozy blankets and Christmas decor, and a bunch of little eskimos because our Dad refuses to turn up the heat. There’s only one solution to a house that feels about the same temperature as the frozen tundra outdoors, and that my friends, is hot chocolate.
What could go better with cold hands than a warm mug of creamy hot cocoa? We thought nothing…until we attempted homemade marshmallows this week, and it’s pretty safe to say they are to DIE for! Simple and fun to make for guests, or just with your family- these marshmallows give a little extra fluff and sweet-honey flavor to any chocolatey drink!
Next time we want to attempt dipping the marshmallows in melted chocolate and adding crushed peppermint sticks or graham cracker to add additional flavoring to the hot chocolate itself! We think it would be perfect for any festive gathering or holiday party this year!
Our family is completely obsessed with hot chocolate, and we drink gallons of it every December as part our evenings during the holidays. Thanks to Hailey not having any milk in her fridge during a recent sister’s movie night, we stumbled on the substitution of hot chocolate made with coconut milk. Folks, we might not ever go back!
Enjoy this chocolatey creation with all your friends and loved ones this winter season! Cozy up with a fuzzy blanket, throw on your favorite Christmas movie, and sip on a little cup of holiday bliss.
We hope you’re enjoying this winter season with all the people you love, and we wish you a very Merry Christmas, and Happy Holiday’s from our kitchen to yours!
Coconut Milk Hot Chocolate
Makes 4 small mugs, or 2 large ones if you’re Mandi.
– 2 1/2 cups coconut milk (we used So Delicious Dairy Free unsweetened brand, but you could use it straight from the can)
– 1 cup unsweetened almond & coconut blend milk (Almond Breeze brand)
– ⅔ cup chopped dark chocolate or dark chocolate chips
– 2 tbsp natural cocoa powder
– 2 tbsp maple syrup
– A pinch of salt
Whisk together coconut and coconut/almond milk, dark chocolate, cocoa powder, and maple syrup in a saucepan over medium heat until warmed through. Add salt to taste. Top with coconut whipped cream, dark chocolate shavings, and/or marshmallows.
3 1/2 cups of coconut milk
4-5 packs of Starbucks double chocolate hot chocolate
This recipe is from Against All Grain’s Celebrations Cookbook, available HERE.
– 2-3 tbsp arrowroot powder, for coating
– 1 cup water
– 3 tbsp unflavored gelatin powder
– 1 cup light-colored honey
– 1 tsp vanilla extract
1. Line a baking sheet or glass pan with parchment paper and spread 1 tbsp arrowroot powder evenly to cover.
2. In a stand up mixer with whisk attachment (or with a hand mixer), pour 1/2 cup water into bowl and sprinkle with gelatin. Allow to absorb the water for 10 minutes.
3. Combine remaining 1/2 cup water and honey in saucepan. Bring to a boil over medium heat and boil for 15 minutes.
4. With the mixer running on low, pour the hot honey mixture into the bowl. Add vanilla, and increase speed to medium-high and beat for around 8 minutes. The mixture will turn from brown to white and triple in volume.
5. For this next part, you have to work SUPER fast! The marshmallow set so quickly we didn’t have much time to spread it out on the pan. As soon as you turn off the mixture, pour the marshmallow cream out and smooth it with a spatula. It gets really sticky so move fast! Allow to set at room temperature for 6 hours or overnight.
6. Coat the top of the marshmallows with another tbsp of arrowroot powder until they aren’t sticky to the touch. With a greased knife, cut into squares. Float them on some hot chocolate and enjoy!