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4.34 from 3 votes

Naughty Nice Coconut KahluaHot Cocoa with Spiked Eggnog Marshmallows.

Santa's favorite mug of hot cocoa.
Prep Time20 mins
Cook Time15 mins
Rest8 hrs 20 mins
Total Time8 hrs 55 mins
Course: Drinks
Cuisine: American
Keyword: christmas, hot chocolate
Servings: 6 Servings
Calories: 804kcal
Author: halfbakedharvest

Ingredients

Spiked Eggnog Marshmallows

  • 1/2 cup water
  • 3 tablespoons gelatin 3 packets
  • 2 cups sugar
  • 1/2 cup eggnog
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla bean split lengthwise and seeds scraped or 1 vanilla extract
  • 1 tablespoon coconut rum
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • Nutmeg for light dusting

Naughty Nice Hot Cocoa

  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons coconut sugar or granulated sugar
  • pinch of kosher salt
  • 2 1/4 cups canned coconut milk I like to use half lite and half full fat
  • 2 ounces dark chocolate chopped
  • 2 ounces milk chocolate chopped
  • 4 ounces kahlua optional
  • 1-2 ounces hazelnut liquor optional
  • 1 teaspoon vanilla bean split lengthwise and seeds scraped or 1 vanilla extract
  • whipped cream + toasted coconut for topping

Instructions

Spiked Eggnog Marshmallows

  • Line an 8-x8-inch pan with parchment. Spray lightly with cooking spray. (A little spray underneath the parchment will also help hold it in place.)
  • Pour the water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin on top and allow the mixture to sit 5-10 minutes.
  • Meanwhile, place the sugar, eggnog, and maple syrup in a saucepan over medium heat and cook, stirring until the sugar dissolves. Bring the mixture to a simmer and cook without stirring until candy thermometer reads 240 degrees F, about 8 to 10 minutes.
  • Pour the syrup mixture into gelatin mixture and whisk on low until combined. Once combined, increase speed to high and beat until thick and fluffy, and mixture triples in volume, about 10 minutes. Add vanilla beans seeds and coconut rum, beat until well combined.
  • Scrape the mixture into the prepared pan. Use a lightly oiled offset spatula to smooth out top (top surface will not be completely even). Set aside to cool at room temperature for 8 hours or overnight.
  • Use a serrated knife and slice into 1-inch cubes. Whisk together the powdered sugar and cornstarch until well combined. Toss cut marshmallows in powdered sugar mixture. Dust with nutmeg. Marshmallows will keep in an airtight container for up to 5 days. You may also dip the marshmallow in melted chocolate and sprinkle with sea salt. <--DO IT it is so good.

Naughty Nice Hot Cocoa

  • In a small bowl, mix together the cocoa powder, coconut sugar and salt. Heat a large saucepan over medium heat. Add the coconut milk. Bring it to a simmer, stirring every few minutes. Sprinkle the dry chocolate mixture over the hot milk, turning the heat down to low. Whisk continuously until smooth (do not let it boil), then whisk in the chopped chocolate and vanilla beans. Stir in the Kahlua and hazelnut liquor. Serve warm with eggnog marshmallow, whipped cream and toasted coconut.

Notes

*To make the hot cocoa in the crockpot, double or triple the ingredients. Add all the hot cocoa ingredients to the crockpot. Cover and cook on low for 2 hours. You want to stir and whisk every 30-60 minutes or so, making sure the chocolate melts nicely and does not get stuck to the bottom. Just keep your eye on it and whisk everything together. Keep on low or warm until ready to serve. *Marshmallows adapted from [Naomi Robinson | http://www.bakersroyale.com/] via [The Kitchen | http://www.thekitchn.com/recipe-eggnog-marshmallows-recipes-from-the-kitchn-213760]

Nutrition

Serving: 2g | Calories: 804kcal | Carbohydrates: 121g | Protein: 7g | Fat: 30g | Saturated Fat: 24g | Cholesterol: 13mg | Sodium: 89mg | Potassium: 422mg | Fiber: 4g | Sugar: 110g | Vitamin A: 45IU | Vitamin C: 2.8mg | Calcium: 70mg | Iron: 3.2mg