Ingredients
- 2 tablespoons unsweetened cocoa powder
- 1.5 tablespoons coconut sugar
- 1.5 tablespoons coconut milk powder
- 1/3 teaspoons ground cinnamon
- 1 pinch unrefined salt
- 1 cup milk of choice
For the marshmallows:
- 2.5 tablespoons gelatin(I use grass-fed from Great Lakes)
- 1 cup water
- 3/4 cup maple syrup
- 1/2 cup runny honey
- 2 teaspoons vanilla extract
- Salt
- 1/2 cup tapioca or arrowroot starch
Instructions
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For the hot cocoa, combine all ingredients, except the milk, and stir well. Warm 1 cup of milk and mix in the hot cocoa until well combined. Enjoy.
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For the marshmallows:
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Using a stand mixer, add the gelatin to the bowl along with 1/2 cup water. Stir and let rest so gelatin can bloom
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In a medium size pot, add 1/2 cup water, maple syrup, honey, pinch of salt and place over medium-high heat. Using a candy thermometer, cook until the temperature of the mixture reaches 240F.
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With the mixer on low speed and the whisk attachment on, carefully and slowly add the hot syrup mixture. Turn the mixer to high and let it go for 5 minutes. For the last 30 seconds add the vanilla extract. You will know it’s ready when the mixture is very thick and holds its form well.
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Line a quarter sheet tray with parchment paper or use a vessel that is on the wider side. Dust tapioca starch all over the bottom of the pan and transfer the marshmallow fluff and spread out evenly. Dust more starch over the top and let sit at room temperature for 4 hours.
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Cut marshmallows and enjoy. Store leftovers in zip-top bag in fridge or room temperature.