Peppermint Marshmallows & Paleo Hot Cocoa

Yes, I do try to eat as close to a paleo/whole30 diet as possible, but c’mon.. it’s almost Christmas. That means I get to throw away some of my norms in the spirit of celebration and enjoy my winter favorites. I figure that if I get to each these absolutely amazing marshmallows on top of paleo hot chocolate, I’ll be about halfway there. That counts as trying, right?

If you haven’t had homemade marshmallows before, stop everything you’re doing and make them right now. Your mind will be blown. The best part is you have very little active work to do and there aren’t many dirty dishes in the end. I used a pretty standard recipe, then can flavored them to my liking. Because my sole purpose for these babies is to add to my hot chocolate, I went with peppermint DoTerra essential oil. YUM.


 

Paleo Hot Cocoa
Serves 2
1 cup light coconut milk
1 cup unsweetened almond milk (feel free to substitute your favorite paleo compliant milks)
1/4 cup unsweetened cocoa powder
1 1/2 tbsp honey or agave

Bring all ingredients to a simmer over low heat, stirring occasionally. Top with homemade marshmallows and crushed up candy canes!

Peppermint Marshmallows
3 packages unsweetened gelatin
1 cup cold water, divided
1 cup sugar
1 cup light karo syrup
1/2 tsp vanilla
3 drops peppermint essential oil
1 cup powdered sugar
Watch this video to see the process & some helpful tips!

Mix together 1/2 cup cold water and gelatin in the bowl for your mixer. Allow to stand untouched while you prepare the rest of the recipe.

In a heavy bottomed pan, combine the sugar, corn syrup, and remaining water over medium heat. Stir until the sugar is dissolved, then allow to continue simmering without stirring, until the mixture reaches 240 degrees. Immediately remove from heat.

Using the whisk attachment on low, mix the gelatin and water mixture, then slowly pour the syrup mixture down the side of the bowl. Turn the mixer on medium-high and allow to whisk for 12-14 minutes. It will be thick and creamy. Add the vanilla and peppermint, and whisk again for the final minute. 

Sift powdered sugar into a large 9×12 pan, then lay parchment paper along the bottom of the pan. Sift more powdered sugar on top of the parchment. Gently pour the marshmallow into the pan and smooth the top with the back side of a large spoon. Sift more powdered sugar on top, then allow to sit uncovered at room temperature overnight. Cut them into squares and dust with a little more powdered sugar. Store in an airtight container for up to a week.