It’s Halloweek! Midnight Cocoa with Spooky Marshmallows

It’s day 2 of Halloweek, our week long celebration of all things Halloween! Yesterday brought us a Batman-inspired Halloween party.  Today is about the grown-ups! Our special guest blogger is Rachel from By The Pounds sharing her Midnight Cocoa with Spooky Marshmallows. Read on for her oh-so-special drink recipe…

Hello everyone, this is Rachel from By the Pounds.  I am from the Pacific Northwest and my blog focuses on unique flavor combinations in food and beverage recipes.  Along with monthly book club posts, and restaurant reviews, I share even more tastiness on Instagram. 

Dawn was kind enough to let me share a fun Halloween cocktail recipe for boozy cocoa and homemade fluffy marshmallows!  Don’t worry, if you don’t have a mixer or want to save some time, top with store bought marshmallows instead.

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Midnight Cocoa with Spooky Marshmallows

A fun Halloween cocktail recipe for boozy cocoa and homemade fluffy marshmallows

Course Drinks

Servings 2 servings

Ingredients

Marshmallows

• 22 grams unflavored gelatin
• 1 cup cold water divided
• 1 ½ cups sugar
• 1 cup light corn syrup
• pinch of salt
• 1 tsp vanilla extract

Cocoa

• 2 ½ cups milk
• 6 tablespoons Midnight™ cocoa or other dark unsweetened cocoa
• 3 tablespoons sugar
• 2 ounces cinnamon whiskey
• 2 ounces orange liqueur like Grand Marnier or Triple Sec

Additional needs

• food coloring
• candy thermometer
• powdered sugar
• vegetable shortening
• cookie cutters or a sharp knife

Instructions

How to make the marshmallows

1.  Mix the gelatin with half of the water in the bowl of a stand mixer and set aside.
   
2. Next, to create the hot sugar mixture.  Mix together the sugar, corn syrup, salt and the rest of the water in a small saucepan.  Cook over medium heat for about 12-14 minutes or until it registers 240 degrees.
   
3. This is the magic part!  Turn your mixer on low and slowly (and carefully) pour the hot sugar mixture down the side of the bowl.  Now turn the mixer to high and let ‘er rip for about 10 minutes, or until the mixture is thick and fluffy.
   
4. Meanwhile, prepare your pan.  Grease a 9” by 13” pan with vegetable shortening and dust with powdered sugar, making sure all sides are covered. This will help prevent the marshmallow fluff from sticking when you’re ready to cut it into shapes.   Trust me, it can be a sticky mess.
5. At this point add your flavorings and coloring.  I chose vanilla extract, but you could also use cinnamon or citrus zest.  I chose orange for half of my marshmallows to make jack-o-lanterns.  Whip the marshmallow fluff another minute to incorporate everything.
6. Pour the fluff into your prepared pan and let it sit to cool at room temp uncovered for 2 hours.
7. Now comes the fun part, cutting them into shapes!  I cut into pumpkin and ghost shaped marshmallows. Be sure and grease whatever you’re using to cut the marshmallows to prevent sticking. Here’s your chance to be creative; I used black frosting to pipe the details.
   

How to make the cocoa

1. Whisk together the milk, cocoa and sugar in a small saucepan.  Cook the mixture over medium heat until it starts to bubble.
   
2. Take the cocoa off the heat and stir in the cinnamon whiskey and orange liqueur. You can use the mini bottle versions if you don’t want to buy full-sized bottles.
   
3. Pour the cocoa into two large or three smaller mugs and top with your decorated marshmallows or whipped cream.
   

Recipe Notes

I found Midnight™ cocoa online to use because it is so dark and makes black cocoa which is perfect for Halloween.  You may be able to find this cocoa at a local chocolatier or kitchen shop.

This hot cocoa is rich and chocolaty and the cinnamon and orange are perfect for fall entertaining.  How about turning it into a fabulous gift package?  Make the marshmallows and package up all the dry cocoa ingredients together with drink instructions.

Happy Halloween and enjoy!

Be sure and tune in tomorrow for even more Halloweek fun!