Hot Chocolate with Marshmallow or whipped cream topping

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water reduces cost.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened cocoa mix

Carob powder is caffeine-free, while cocoa mix is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: marshmallows

Coconut whipped cream is dairy-free, while marshmallows are a budget-friendly topping.

Start by measuring out 6 cups of whole milk into a medium-sized pot.

Add 1 1/4 cups of sugar and 1/8 teaspoon of salt to the pot with the milk.

Preheat the stove to medium-high heat and stir the mixture to combine.

Bring the milk mixture up to a temperature of 200 degrees Fahrenheit, which should take about 14 minutes.

Insert a candy thermometer to check the temperature as it heats up.

Once the milk reaches 200 degrees, turn off the heat.

Add 2 teaspoons of vanilla extract, 1/4 cup of cocoa powder, and 2 ounces of melted baking chocolate to the pot.

Stir the mixture until everything is well combined and smooth.

For the marshmallow topping, in a small bowl, combine 2/3 cup of water, 1 1/2 teaspoons of cornstarch, 1/2 teaspoon of cream of tartar, 1 1/2 teaspoons of gelatin, and 1 1/2 teaspoons of vanilla extract.

Add 1/8 to 1/4 teaspoon of almond extract to the marshmallow mixture and stir well.

In another medium-sized pot, add 2/3 cup of corn syrup and 2/3 cup of sugar, stirring to combine.

Simmer the corn syrup and sugar mixture for about 4 to 5 minutes, stirring occasionally.

Add the cornstarch mixture to the corn syrup mixture and stir to combine.

Let the marshmallow mixture cool for about 30 minutes to an hour until completely cool.

Transfer the cooled marshmallow mixture to a stand mixer fitted with a whisk attachment and mix on high speed for 10 minutes.

After 10 minutes, add another 1 1/2 teaspoons of gelatin and continue mixing on high speed for an additional 2 minutes.

Once the marshmallow mixture is done, pour it into a small bowl and let it set for 2 to 3 hours in the refrigerator until firm.

For the whipped cream topping, in a stand mixer fitted with a whisk attachment, add 1 1/4 cups of heavy whipping cream, 2 teaspoons of vanilla extract, and 1/4 cup of confectioners sugar.

Start mixing on medium-low speed to combine, then increase to high speed and mix for 3 to 4 minutes until soft peaks form.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens