Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows \\ Sweet Laurel
Where can I even begin? Hot Cocoa is just that much of a classic. The marshmallows take some time, but I promise the payoff is worth it! They have all the fun sweetness and flavor of a marshmallow without any of the yucky stuff and the texture is more decadent. Even if you do not usually like marshmallows these are definitely worth a try, especially on top of hot cocoa. So cozy up and enjoy!
Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows
Makes 3 cups cocoa
For the Cocoa:
3 cups coconut milk
3 tablespoons unsweetened cacao powder
3 tablespoons maple syrup
Pinch of Himalayan pink salt
In a small pot over medium heat, whisk all ingredients together and bring to a simmer. Pour into a mug and enjoy.
Honey Pumpkin Spice Marshmallows:
1 cup water (divided)
3 tablespoons grass fed beef gelatin powder (for vegan, use soy based gelatin)
1 cup honey (because it’s being cooked, it doesn’t have to be raw)
1 teaspoon vanilla extract
1/4 teaspoon Himalayan pink salt
1/2 teaspoon pumpkin pie spice (equal parts cinnamon, ginger, and allspice)
1 tablespoon Arrowroot powder + extra for sprinkling the knife
Prepare a 6×6 inch pan by lining with parchment paper. Sprinkle with arrowroot powder.
Pour 1/2 cup of water into a Kitchen Aid mixer bowl. Sprinkle gelatin over the top of the water. Allow to sit.
In a saucepan, combine remaining 1/2 cup water, honey and vanilla. Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the soft ball stage at 240° F. Turn mixer on, blending the gelatin and water mixture. Slowly begin mixing in syrup mixture and 1/4 teaspoon of pumpkin pie spice and continue to beat for about 10 minutes. Beat until marshmallow peaks form.
Pour mixture into prepared pan and allow to set for about 4 hours. Sprinkle knife with arrowroot powder and cut marshmallows into squares. Sprinkle with remaining pumpkin pie spice.
Enjoy with warm hot cocoa.