Best Marshmallow Topped Mexican Hot Chocolate Recipe By Tasty Recipes

MEXICAN HOT CHOCOLATE MARSHMALLOW

Steps:

• Spray a 13×9-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Spray parchment with oil; set aside.
• Put granulated sugar, corn syrup, salt, and 3⁄4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238°F on a candy thermometer, about 9 minutes.
• Meanwhile, put 3⁄4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
• Attach bowl with gelatin to mixer fitted with the whisk attachment. With the mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise the speed to high; beat until mixture is very stiff, about 12 minutes. Beat in Spiceology's Mexican Hot Chocolate and vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours, or overnight.
• Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallows into 2-inch squares. Sift remaining 1⁄2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Store in an airtight container for up to 2 weeks.

HOT CHOCOLATE: MARSHMALLOW MELLOW RECIPE BY TASTY

Steps:

• Over low heat, add milk and cocoa powder to a small saucepan.
• Stir until milk and cocoa powder are combined (approximately 10 minutes).
• Pour the hot chocolate mixture into a mug.
• Add cinnamon, marshmallows, and peppermint stick.
• Enjoy!

MARSHMALLOW TOPPED MEXICAN HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Roughly chop the chocolate.
• In a small saucepan over low heat, combine the milk, chocolate, brown sugar, chiles, and cinnamon stick. Cook, stirring occasionally, until the chocolate is melted and well combined, 10-12 minutes.
• Drizzle the cajeta around the rim of an oven-safe mug, letting a little bit drip down the outside.
• Carefully strain the hot chocolate through a fine-mesh sieve into the mug. Stir in the vanilla. Spoon the marshmallow fluff on top.
• Using a hard torch, carefully toast the top of the marshmallow fluff until golden brown. Shave more chocolate on top, if desired.
• Serve immediately.
• Enjoy!

MARSHMALLOW HOT CHOCOLATE TRUFFLES

Steps:

• Spray 9x5-inch loaf pan with cooking spray; line pan with cooking parchment paper allowing paper to overhang sides of pan.
• Place chocolate chips in medium heatproof bowl. In very small saucepan, heat cream until bubbles begin to form around edge of saucepan (do not heat to boiling).
• Pour hot cream over chocolate chips in bowl. Cover bowl; let stand about 5 minutes. Beat with whisk until smooth. Spread in loaf pan; dot with as many marshmallows as you like. Refrigerate at least 5 hours or overnight to set enough to cut.
• Cut truffle into rectangles using sharp knife.
• To make hot chocolate, in each mug mix about 3/4 cup hot milk with a few of the truffles-use as many as you want to make your perfect cup.

MEXICAN HOT CHOCOLATE

Steps:

• In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

MEXICAN HOT CHOCOLATE

Steps:

• Bring the 3/4 cup of water to a rolling boil.
• Add in the milk.
• Transfer the liquids to a mug.
• Add in the cocoa powder and chocolate syrup.
• Add in the cinnamon and chili powder.
• Stir until thoroughly combined.
• Top with your desired toppings.
• Enjoy!