homemade hot chocolate mix + vanilla-peppermint marshmallows

homemade hot chocolate mix + vanilla-peppermint marshmallows

Merry Christmas Eve, y’all! I had to squeeze in one last holiday recipe that I had so much fun making. If you’re looking for cute things to do, or last minute gifts to make, this recipe for hot chocolate mix and homemade marshmallows makes the cutest gift! The hot chocolate mix is the easiest ever since everything goes straight into the food processor. I ended up with a huge jar that I’ve been portioning out and giving as gifts with the little vanilla-peppermint marshmallows attached. They’ve been a huge hit!

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I love sipping hot cocoa on Christmas Eve while watching 24 hours of A Christmas Story! It’s a tradition in our household and this hot chocolate mix is better than any swiss miss you can buy at the store. It’s so chocolatey and rich and the malted milk gives it just a hint of dimension, keeping it from being overly sweet. And once the marshmallows melt into the hot chocolate, you’ve got peppermint hot chocolate! If peppermint isn’t your thing, just omit the extract and keep the vanilla—it’s going to be delicious either way! Have a Merry Christmas filled with lots of food, family and love! <3

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Yield: 4 cups mix and 20 marshmallows

Homemade Hot Chocolate Mix with Vanilla-Peppermint Marshmallows

prep time: 15 minscook time: 15 minstotal time: 30 mins


Hot Chocolate Mix
  • 1 cup sugar
  • 2/3 cup dutch processed cocoa powder
  • 1/4 cup dehydrated milk
  • 8 oz dark chocolate, chopped
  • 2 tablespoons malted milk powder
  • Milk, for hot cocoa
Vanilla-Peppermint Marshmallows
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (150g) corn syrup
  • 1/2 cup (135g) water
  • 2 teaspoons vanilla bean paste
  • 3 packets of gelatin
  • 1 1/2 teaspoon peppermint extract
  • 2 tablespoons malted milk powder
  • orange and black candy melts (optional), for decorating marshmallows
  • powdered sugar, for dusting


  1. To make the hot chocolate mix, place all ingredients (except milk) in a food processor and process until a fine powder remains. Store in an airtight container until ready to use. To make hot chocolate: warm milk in a small saucepan and add hot chocolate mix to your taste, stirring to combine. 
  2. To make marshmallows: grease an 8x8 baking pan lightly. In a medium saucepan, combine sugar, water and corn syrup. Bring to a simmer over medium heat and cook until the sugar reaches 240 degrees F. While the sugar is heating, sprinkle gelatin over 1/2 cup of cold water in a small bowl and set aside. Once the sugar reaches 240 degrees, carefully pour into the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low and add the bloomed gelatin and vanilla bean paste with the mixer running. Increase the speed to high and whip for 10 minutes, until very fluffy. Add the peppermint extract and malted milk powder and whip for another 2 minutes. Using a rubber spatula, scrape the marshmallow into the prepared 8x8 pan and smooth the top. Dust the top with powdered sugar, cover loosely with plastic wrap and let sit for 4 hours until the marshmallows are set. 
  3. Turn the marshmallows out of the pan onto a work area dusted with powdered sugar. Cut the marshmallow into 1.5"x1.5" cubes using powdered sugar as necessary to keep the marshmallows from sticking. To decorate, melt candy melts and transfer to small piping bags to create the eyes, nose and mouth. Store in an airtight container for up to 2 weeks. 
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