Dairy Free Hot Cocoa W/Peppermint Marshmallows (GAPS, Paleo)

'Baby it's cold outside', and even if it's not (like here in Texas) you can still enjoy a nice warm cup of hot cocoa with a big huge marshmallow on top.

I remember my mother making different homemade hot cocoa mixes when I was younger. She would keep the mixes in tins, readily avaiable to warm our freezing little bodies after a long day of snow ball fights and igloo building! My favorite flavor by far, was the peppermint hot cocoa!

This hot cocoa recipe is dairy free, using coconut milk and Organic Fair Trade Dagoba Cocoa. The peppermint flavor is brought in by a huge fluffy homemade peppermint marshmallow (made with honey not corn syrup). This hot cocoa might not be readily available in tins, but it is quick and easy to throw together...And the marshmallows? Well, they really are a breeze to make. I've even included  a 'marshmallow basics' video to help!

Dairy Free Hot Cocoa W/Peppermint Marshmallow

Ingredients:

1 cup canned coconut milk 

(try' BPA free' Native Forest or reconstitute their 'coconut cream' for a guar gum free version)

2 cups water or coconut milk beverage (store bought or home made)

6 Tbls organic cocoa (try the Dagoba brand)

1/3- 1/2 cup honey to taste

1 Tbls  GF vanilla extract ( I like Nielsen Massey)

1 batch Home Made Peppermint Marshmallow Recipe (Below, recipe can be halved)

If you want the nice red swirls, try using India Tree Natural Decorating Colors

Directions:

Make marshmallows up to a day ahead of time. Store in an air tight container... after they have set out long enough to firm up and dry out just a bit.

Preparing the cocoa...

Over medium heat, combine all the the ingredients (except the marshmallows) in a medium sized sauce pan. While heating, whisk the  mixture till well combined. Continue to stir until the mixture just barely  breaks into a boil. 

To create a nice cream on the top, pour the hot cocoa into a large french press or milk frother. Pump the press a few times to create some foam. Pour into mugs, top with a peppermint marshmallow and enjoy! Makes about 4 8oz servings.

If you don't have a french press, you can pour the mixture between to sauce pans/pitchers a five or six times  times. I've done this before and it produces a pretty decent foam.

Peppermint Marshmallow Recipe

(GAP, Paleo, Refined Sugar Free)

Ingredients:

1 cup  filtered water (split into half cups)

3 Tbls Grass fed beef gelatin

1 cup organic honey

1/2 tsp vanilla (or other) gluten free organic extract 

1/2 tsp peppermint extract(or more to taste.

1/4 tsp salt

Grease an 8×8(or larger) pan and line with parchment paper in both directions.  Leave some length to use as handles when removing your finished marshmallows.

In your mixer bowl, add the gelatin with 1/2 cup of water

While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey, vanilla and the salt. Turn the burner to a medium high heat, bringing the mixture to a boil. 

Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.

Turn your standing mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min). Add the extracts just before you are done mixing but make sure they are well mixed into the marshmallow creme.

Turn off the mixer and transfer the marshmallow creme to the prepared pan. Remember, if using a coating, add it to the bottom of the pan first before transferring the marshmallow creme. Smooth the top (add more coating if using one). Pat to smooth again.

If you are not using a coating then lightly grease your hands with oil and pat smooth. This will keep it from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set.

When set, remove the marshmallows by lifting from the parchment paper flaps.  Cut to desired size and enjoy!

If you re-blend 2 cups of dried grated coconut till it is powdery (stop before it starts to release it's water) you can use it to coat the outsides of the marshmallows like you would powdered sugar. This will give it a dry finish.