Just in time for the holidays, it’s finally getting cold enough over here that I’m shivering through each spoonful of ice cream as I’m bundled up under blankets (dessert dedication). Without central heat, it’s (debatably) too cold for ice cream right now though (Oh hi over there with your -18°F windchill, Midwest/East Coast friends!). In times like these, I’ll happily swap out my tub of ice cream for homemade marshmallows swimming in a steamy mug of hot cocoa. Mittens optional.
Alanna and I are sharing an festive spin on hot cocoa + marshmallows that also happens to make an easy DIY gift (act surprised, friends!). We’ve dunked my matcha marshmallow Christmas trees in her creamy fresh mint hot cocoa and it’s holiday heaven.
Today’s wintry hot cocoa with homemade marshmallow trees pairing is inspired by the gingerbread hot cocoa topped with gingerbread marshmallow men that we made in collaboration with KitchenAid and Rodelle. We teamed up to create a five-video holiday recipe series – all shot in my KitchenAid equipped kitchen!
For that gingerbread hot cocoa we frothed up warm milk with Rodelle’s rich dark baking cocoa, spices, and molasses-laden dark brown sugar – then plopped the cutest gingerbread marshmallow men on top. Get ready to feel merry and bright.
While Alanna and I have been making videos together for a few years now, this past year, we teamed up more formally to make dozens of recipes and videos with various brand partners. We’re calling ourselves Storied Provisions. It’s all very new, but you can follow what we’re up to on our YouTube channel & Facebook page.
For now, head over to find the other four holiday-themed recipe videos we made with Rodelle & KitchenAid. There’s gluten-free almond oat pear cake, spiralized potato pancakes with spiced applesauce, cranberry vanilla cheesecake cups, and savory vanilla bean sweet potato gratin. Oh my!
We didn’t put up a Christmas tree this year (for a number of reasons, not least of which is a mobile 10 month old baby), so I instead made cut-out matcha marshmallow trees to fill our house with some holiday cheer (it’s working).
I’ve found that you get cleaner shapes that also float more upright in hot cocoa with thinner marshmallows. However, if you’d prefer squares, use a 9×12 baking pan instead to get the tallest fluffiest marshmallows. If you do cut out your marshmallows into shapes, you’ll have festive marshmallows that you can wrap up as gifts with a jar of homemade hot cocoa mix and some tasty scraps to turn into matcha rice krispie treats for yourself. Win-win.
I made these matcha marshmallows corn syrup-free by subbing in brown rice syrup (found at Whole Foods). In a side-by-side comparison, while equally delicious, the brown rice syrup marshmallows were moderately less fluffy and sticky than the batch with corn syrup. Even still, they duped folks in a blind taste test, so I consider that a major success!
Matcha and chocolate form an unlikely duo that’s got both Alanna and I swooning since the matcha chocolate cupcakes I made for my birthday potluck two years ago. Alanna added mint to matcha chocolate chip ice cream and the flavor trio plays a symphony in my mouth. Today we’ve brought the band back together for a merry warm sip that’s the ultimate winter comfort. Earthy bitter notes of matcha green tea melt and swirl around the surface of a deep dark chocolate cocoa spiked with bright fresh mint.
The recipe for the matcha marshmallow trees is below – get the recipe for the fresh mint hot cocoa (plus how to turn it into the perfect DIY gift) over on The Bojon Gourmet.
Stay warm, my friends!
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