Uploaded December 2024 | Updated September 2026, 2 weeks ago
Two recipes in one warm, delicious mug! Full ingredients and steps below! These snowflake-shaped peppermint marshmallows are divine as a topper to a mug of hot chocolate, or as a wrapped holiday gift. And my signature hot chocolate recipe knows that skim milk powder is the secret ingredient to making a thick and creamy drink without the added fat.
0:00 Snowflake Peppermint Marshmallow recipe
9:40 Virtuously Rich Hot Chocolate recipe
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*Snowflake Peppermint Marshmallow*
(Scroll down for the hot chocolate recipe)
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• Recipe •
Makes 16 to 24 marshmallows
Prep Time: 15 minutes, plus setting
Cook Time: 4 minutes
You can store the marshmallows in a single layer in an airtight container at room temperature for up to 2 weeks.
For the shape, you'll need a snowflake-shaped cookie cutter (or make the marshmallow in an 8-inch/20 cm) pan and cut them into squares instead).
Helpful Hint: using a cookie cutter will leave scraps of leftover marshmallow. Place them in a small saucepan over medium-low heat until melted, then pour the mixture into a parchment-lined and greased 8-inch (20 cm) pan to set for another 2 hours. Cut into more marshmallow shapes.
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• Ingredients •
10 Tbsp (150 mL) cold water, divided
2 Tbsp (14 g) unflavoured gelatin powder
2 tsp meringue powder
1 cup (200 g) granulated sugar
1/2 cup (125 mL) white corn syrup
2 tsp vanilla bean paste or pure vanilla extract
1/2 tsp peppermint extract
Cornstarch, for dusting
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• Directions •
1. Lightly grease a 9 × 13-inch (22.5 × 32.5 cm) pan and line the bottom and sides with parchment paper. Using a paper towel, lightly grease the parchment with vegetable oil.
2. Stir 6 Tbsp (90 mL) of the cold water, the gelatin and meringue powder in a large bowl or the bowl of a stand mixer fitted with the whip attachment and set aside.
3. Place the remaining 4 Tbsp (60 mL) of water, the sugar and corn syrup in a medium saucepan over high heat and bring to a boil. Boil, uncovered and without stirring, until the mixture reaches 240°F (116°C) on a candy thermometer, about 2 minutes from when it reaches a full boil.
4. With the mixer running at high speed, carefully pour the hot sugar mixture down the inside of the bowl of gelatin and whip until tripled in volume and cooled, about 5 minutes. Whip in the vanilla and peppermint extracts.
5. Scrape the marshmallow into the prepared pan and spread to level it. Dust the top of the marshmallow generously with cornstarch and let set, uncovered at room temperature, for at least 2 hours.
6. Invert the marshmallow from the pan onto a cutting board, peel away and discard the parchment paper and dust the top generously with cornstarch. Dip your snowflake cookie cutter in cornstarch and cut out individual marshmallows. If gifting, wrap a few marshmallows in a cellophane bag tied with ribbon—they pair very nicely with my Virtuously Rich Hot Chocolate mix and a mug!
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*Virtuously Rich Hot Chocolate*
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• Recipe •
Makes four 12 ounce (375 mL) mugs
Prep time: 5 minutes
Cook time: 10 minutes
To serve more than one person, simply multiply the quantities by the number of guests.
The dry ingredients for this recipe can easily be made in batches and stored in an airtight container for up to 3 months.
Helpful Hint: Batches of the dry ingredients work wonderfully for gifting, wrapped in a cellophane bag or a mason jar tied with a ribbon. Make sure to package the mixture in multiples of 5 Tbsp (75 mL) and tell the recipient to mix 5 Tbsp (75 mL) for every 1 ½ cups (375 mL) of milk.
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• Ingredients •
¼ cup (18 g) instant skim milk powder
6 Tbsp (48 g) good-quality cocoa powder (regular or Dutch process)
6 Tbsp (72 g) granulated sugar
6 cups (1.5 L) 2% milk
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• Directions •
1. Stir the milk powder, cocoa powder and sugar together in a small dish. Whisk in 1/4 cup (60 mL) of the cold milk to blend.
2. Pour the remaining milk plus the cocoa mixture into a small saucepan and slowly bring to a gentle simmer over medium heat, stirring often. Cook for 1 to 2 minutes, until the mixture thickens a little. Ladle into a mug and serve topped with a snowflake marshmallow.
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#AnnaOlson
Two recipes in one warm, delicious mug! Full ingredients and steps below! These snowflake-shaped peppermint marshmallows are divine as a topper to a mug of hot chocolate, or as a wrapped holiday gift. And my signature hot chocolate recipe knows that skim milk powder is the secret ingredient to making a thick and creamy drink without the added fat.
0:00 Snowflake Peppermint Marshmallow recipe
9:40 Virtuously Rich Hot Chocolate recipe
--------
*Snowflake Peppermint Marshmallow*
(Scroll down for the hot chocolate recipe)
--------
• Recipe •
Makes 16 to 24 marshmallows
Prep Time: 15 minutes, plus setting
Cook Time: 4 minutes
You can store the marshmallows in a single layer in an airtight container at room temperature for up to 2 weeks.
For the shape, you'll need a snowflake-shaped cookie cutter (or make the marshmallow in an 8-inch/20 cm) pan and cut them into squares instead).
Helpful Hint: using a cookie cutter will leave scraps of leftover marshmallow. Place them in a small saucepan over medium-low heat until melted, then pour the mixture into a parchment-lined and greased 8-inch (20 cm) pan to set for another 2 hours. Cut into more marshmallow shapes.
--------
• Ingredients •
10 Tbsp (150 mL) cold water, divided
2 Tbsp (14 g) unflavoured gelatin powder
2 tsp meringue powder
1 cup (200 g) granulated sugar
1/2 cup (125 mL) white corn syrup
2 tsp vanilla bean paste or pure vanilla extract
1/2 tsp peppermint extract
Cornstarch, for dusting
--------
• Directions •
1. Lightly grease a 9 × 13-inch (22.5 × 32.5 cm) pan and line the bottom and sides with parchment paper. Using a paper towel, lightly grease the parchment with vegetable oil.
2. Stir 6 Tbsp (90 mL) of the cold water, the gelatin and meringue powder in a large bowl or the bowl of a stand mixer fitted with the whip attachment and set aside.
3. Place the remaining 4 Tbsp (60 mL) of water, the sugar and corn syrup in a medium saucepan over high heat and bring to a boil. Boil, uncovered and without stirring, until the mixture reaches 240°F (116°C) on a candy thermometer, about 2 minutes from when it reaches a full boil.
4. With the mixer running at high speed, carefully pour the hot sugar mixture down the inside of the bowl of gelatin and whip until tripled in volume and cooled, about 5 minutes. Whip in the vanilla and peppermint extracts.
5. Scrape the marshmallow into the prepared pan and spread to level it. Dust the top of the marshmallow generously with cornstarch and let set, uncovered at room temperature, for at least 2 hours.
6. Invert the marshmallow from the pan onto a cutting board, peel away and discard the parchment paper and dust the top generously with cornstarch. Dip your snowflake cookie cutter in cornstarch and cut out individual marshmallows. If gifting, wrap a few marshmallows in a cellophane bag tied with ribbon—they pair very nicely with my Virtuously Rich Hot Chocolate mix and a mug!
--------
*Virtuously Rich Hot Chocolate*
--------
• Recipe •
Makes four 12 ounce (375 mL) mugs
Prep time: 5 minutes
Cook time: 10 minutes
To serve more than one person, simply multiply the quantities by the number of guests.
The dry ingredients for this recipe can easily be made in batches and stored in an airtight container for up to 3 months.
Helpful Hint: Batches of the dry ingredients work wonderfully for gifting, wrapped in a cellophane bag or a mason jar tied with a ribbon. Make sure to package the mixture in multiples of 5 Tbsp (75 mL) and tell the recipient to mix 5 Tbsp (75 mL) for every 1 ½ cups (375 mL) of milk.
--------
• Ingredients •
¼ cup (18 g) instant skim milk powder
6 Tbsp (48 g) good-quality cocoa powder (regular or Dutch process)
6 Tbsp (72 g) granulated sugar
6 cups (1.5 L) 2% milk
--------
• Directions •
1. Stir the milk powder, cocoa powder and sugar together in a small dish. Whisk in 1/4 cup (60 mL) of the cold milk to blend.
2. Pour the remaining milk plus the cocoa mixture into a small saucepan and slowly bring to a gentle simmer over medium heat, stirring often. Cook for 1 to 2 minutes, until the mixture thickens a little. Ladle into a mug and serve topped with a snowflake marshmallow.
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#AnnaOlson
