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Cozy Winter Hot Cocoa Bar with Homemade Marshmallows

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A cozy winter hot cocoa bar featuring rich, not-too-sweet cocoa and pillowy homemade marshmallows. Perfect for snowy days, holiday parties, or quiet evenings when you need something warm and special.

Ingredients

Scale
  • 3 tablespoons unsweetened cocoa powder (Dutch-processed preferred)
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 2 cups whole milk
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick (optional, for simmering)
  • 3 envelopes unflavored gelatin (about 3 tablespoons)
  • 1/2 cup cold water (divided)
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 cup powdered sugar (for dusting)
  • 1/4 cup cornstarch (for dusting)
  • 1 cup heavy cream (for whipped cream)
  • 2 tablespoons powdered sugar (for whipped cream)
  • Chocolate shavings (for topping)
  • Crushed candy canes (for topping)
  • Mini chocolate chips (for topping)
  • Caramel sauce (for topping)
  • Cinnamon sticks (for stirring)

Instructions

  1. Prepare the pan: Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the paper with butter or nonstick spray. In a small bowl, whisk together 1/4 cup powdered sugar and 1/4 cup cornstarch. Dust the pan generously with this mixture, tapping out any excess. Set aside.
  2. Bloom the gelatin: In the bowl of your stand mixer (or a large heatproof bowl if using a hand mixer), combine 1/4 cup cold water with 3 envelopes of gelatin. Stir gently to combine. Let it sit for about 10 minutes — it will become thick and firm.
  3. Make the sugar syrup: In a medium saucepan, combine 1 1/2 cups granulated sugar, 1 cup light corn syrup, 1/4 cup cold water, and 1/4 teaspoon salt. Stir gently to combine. Place over medium heat and bring to a boil, without stirring. Attach your candy thermometer to the side of the pan. Cook until the mixture reaches 240°F (soft ball stage), about 8-10 minutes.
  4. Whip the mixture: Once the syrup reaches 240°F, remove it from heat immediately. Turn your mixer to low speed and slowly pour the hot syrup into the bloomed gelatin, aiming for the side of the bowl to avoid splashing. Increase speed to high and whip for 8-10 minutes until thick, glossy, and white. Add 2 teaspoons vanilla extract during the last minute of whipping.
  5. Pour and set: Working quickly, scrape the marshmallow mixture into the prepared pan. Use a greased spatula to spread it evenly. Dust the top with more of the powdered sugar mixture. Let it sit uncovered at room temperature for at least 4 hours, or overnight.
  6. Cut and store: Once set, turn the marshmallow block out onto a cutting board dusted with the powdered sugar mixture. Use a sharp knife or pizza cutter (dusted with the mixture) to cut into squares. Toss each piece in the powdered sugar mixture to coat all sides. Store in an airtight container at room temperature for up to 2 weeks.
  7. Make the hot cocoa base: In a medium saucepan, whisk together 3 tablespoons cocoa powder, 2 tablespoons sugar, and a pinch of salt. Slowly whisk in 2 cups whole milk and 1/4 cup heavy cream. Add a cinnamon stick if using. Place over medium heat and whisk constantly until hot and steaming, about 4-5 minutes. Do not let it boil.
  8. Finish with vanilla: Remove from heat. Stir in 1 teaspoon vanilla extract. Remove the cinnamon stick. Taste and adjust sweetness if needed.
  9. Keep warm: Transfer to a slow cooker set to warm, or keep in a thermos for serving.
  10. Assemble the hot cocoa bar: Arrange the slow cooker or thermos of cocoa at the center. Surround it with small bowls of toppings: homemade marshmallows, whipped cream, chocolate shavings, crushed candy canes, mini chocolate chips, caramel sauce, and cinnamon sticks. Provide ladles or small pitchers for the cocoa, tongs or spoons for toppings, and a stack of mugs.

Notes

Don’t skip the candy thermometer for marshmallows. Grease everything that touches marshmallow mixture. For the cocoa base, low and slow is key to avoid scorching. Make marshmallows a day ahead for less stress. Toast marshmallows over a gas burner or with a kitchen torch for extra flavor. Store marshmallows at room temperature, not in the refrigerator.

Nutrition

Keywords: hot cocoa, hot chocolate, marshmallows, homemade marshmallows, winter, cozy, cocoa bar, toppings bar, holiday, snow day

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