Spiced Hot Chocolate Mix with Cinnamon Marshmallows

By Shaina Olmanson, from Desserts in Jars

Cinnamon and a touch of cayenne give this hot chocolate a bit of a kick, while soft and fluffy homemade marshmallows sweeten the deal and make a complete gift.

MAKES 5 jars of hot chocolate mix with marshmallows


¾ cup cold water
3 (¼-ounce) envelopes unflavored Kolatin
2 cups granulated sugar
½ cup light corn syrup
½ teaspoon ground cinnamon
¼ teaspoon salt
2 teaspoons powdered egg white, with enough water to reconstitute according to the manufacturer’s directions
2 teaspoons vanilla extract
Confectioners’ sugar, for dusting


4 cups confectioners’ sugar
2 cups unsweetened Dutch-process cocoa powder
4 teaspoons cornstarch
2 teaspoons ground cinnamon
½ teaspoon salt
1 pinch cayenne pepper, or more to taste

  1. Make the marshmallows: Into the bowl of a stand mixer fitted with the whisk attachment, or into a large heatproof bowl, pour ½ cup of the cold water and sprinkle the gelatin over the top. Let stand for 10 minutes to soften.
  2. In a heavy-bottomed saucepan, combine the granulated sugar and corn syrup with the remaining ¼ cup cold water. Add the cinnamon and salt and stir over medium heat until the sugar is dissolved. Increase the heat and bring to a boil. Boil hard for 1 minute.
  3. Pour the boiling syrup into the gelatin and beat at high speed in the stand mixer, or, using a handheld mixer, beat for 10 to 12 minutes, until the mixture is thick and white and has tripled in volume.
  4. In a clean bowl, mix together the powdered egg white and the water to reconstitute. Beat with a handheld mixer until stiff peaks form. Add the egg white and the vanilla to the gelatin mixture and beat just until mixed thoroughly.
  5. Dust a 10- × 15-inch jellyroll pan with confectioners’ sugar. Pour the marshmallow mixture into the pan and spread evenly. Dust with ¼ cup confectioners’ sugar and place, uncovered, in the refrigerator for 3 hours, or until firm.
  6. Loosen the marshmallow mixture from the edges of the pan and turn out onto a cutting board. Slice into 1-inch squares. Set aside.
  7. Prepare the hot chocolate mix: Sift together all of the hot chocolate mix ingredients. Using a wide funnel or spoon, pour 1½ cups hot chocolate mix into each of five 8-ounce jars. Top with cut marshmallows to fill the jar. (You will have extra marshmallows; reserve them for another use.) Screw the lids in place and top with a circle of fabric and a raffia tie. Include the following directions on a tag or label on the jar:



Spoon 1/4 cup of mix into a mug. Heat 1 cup of milk until hot but not boiling. Pour the milk over the cocoa mix while stirring or whisking. Top with marshmallows.


For more great recipes, check out this weeks issue of Whisk by Ami