**Update! I’m now teaching a Holiday Prep Boot Camp on atly.com! Register for my e-course to get more printables, tips, and tricks to have your most organized holiday season ever. You can also get more class info from this post, here!**
Well, the cold finally kicked in down here in Texas. Not that it will actually stay chilly for long, but it’s nice to have actual winter weather at all. Anywho, the dropping temperatures made this past weekend the perfect time to make some homemade hot cocoa!
Now, I grew up on the powdered stuff, with the tiny cardboard-textured marshmallows, so I was pretty certain I would like the homemade version. Oh my goodness, was I right. Seriously, this recipe is so rich and filling; it’s amazing. And combined with the homemade peppermint marshmallows I whipped up, you might as well just call it a day! And I’m going to give you the recipe for both!
Now, the recipe just for you!
Homemade Nutella Hot Chocolate: (Adapted from Honey & Fitz)
- 1 cup heavy cream
- 1 can sweetened condensed milk (14 oz)
- 1 10 oz bag dark chocolate chips
- 5 cups milk
- 1 tsp vanilla extract
- 2 big tablespoons nutella
1. Heat all ingredients over the stove on medium-high, stirring frequently. And, DONE!
Candy Cane Marshmallows:
- 4 envelopes unflavored gelatin
- 3 cups sugar
- 1 1/4 cup light corn syrup
- 1 1/2 c. water (divided in half)
- 1/4 tsp. salt
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- Powdered sugar
1.Spray a 9×13 pan liberally with non-stick spray, line with parchment paper, then spray again. Don’t skimp on the spray!
2. Pour 3/4 cup water into mixing bowl and sprinkle in gelatin. Let sit for at least 5 minutes.
Combine sugar, syrup, salt, and the remaining 3/4 cup water into a medium sized pot. Boil and stir to dissolve sugar. Without stirring any further, heat to 238F (use candy thermometer). When it’s ready, it will start to look bubbly and foamy on top.
3. Pour done syrup slowly into mixing bowl. Work up to a high mixing speed and continue to beat for about 12 minutes until stiff, fluffy, and white.. I usually like to put a towel over my mixer to contain the steam and any potential splatter while I’m increasing speed.
4. Spread into prepared pan and let sit for 3 hours uncovered. If you want to add the red swirls, add a few drops of red food coloring (I usually use the gel kind so as not to water down the marshmallows) and swirl with a toothpick.
5. When done setting, spread top with powdered sugar and then release onto a clean surface covered in more powdered sugar. Cut into squares with a sharp knife and dip all sides into powdered sugar and enjoy!
The awesome thing about serving up from scratch hot chocolate and marshmallows is that they aren’t really that hard to make but they’re things that most people buy pre-made, so the homemade version always feels like a super special treat.
And if you want to grow this treat up a little, you can add some candy cane vodka! We used this recipe (which was on our Christmas to-do list) and it certainly warms you up!
What are your favorite holiday treats? Do you have recipes because I’d love to try them out!!