spiked hot cocoa

What's better than sitting around the fire, watching Christmas movies with your loved ones? Doing that with a cup of spiked hot cocoa, of course! Chocolatey, pepperminty, creamy, warm. Mmmmm. It's like Christmas in a cup.

I can't totally bash Swiss Miss, I think I drank my body weight in their hot chocolate when I was a kid, but it doesn't hold a candle to homemade hot chocolate mix. It's even better when drinking it out of this mug. For those who don't really know me, I have a shoe addiction. My sister gave it to me for Christmas, couldn't be more perfect. Anyways, back to the mug's contents...The combination of real chocolate, fancy cocoa powder and real milk puts this hot chocolate at a whole new level. The fresh marshmallows melt perfectly to create a creamy topping. Oh, and let's not forget the peppermint schnapps! It turns a usually childish beverage into a classy adult version. Plus, you know everyone loves hot chocolate and this just makes it a little tastier.

Next year I'm leaving this instead of a cookies. I think Santa would appreciate it after his big night.

Hot Cocoa, Peppermint Schnapps & Homemade Marshmallows, for two cups

• 2 cups of fat-free milk
• 1/3 cup of hot chocolate mix, recipe below
• 2 oz. of peppermint schnapps
• 4 marshmallows, recipe below

In a small saucepan, warm the milk and pour in the chocolate. Whisk until well combined and steaming, but not boiling. Add 1 oz. of peppermint schnapps to each mug. Pour 1 cup of hot cocoa in each then top with two marshmallows. Watch Christmas movies, sip and smile.

Hot Chocolate Mix

• 2 cups sugar
• 1 c. unsweetened cocoa powder
• 12 oz. semi-sweet chocolate, chopped fine
• 4 oz. milk chocolate, chopped fine

Combine all ingredients in a food processor and pulse until combined. Store in an airtight glass jar.

Homemade Marshmallows

• 1 1/2 envelopes (3 tsp) unflavored gelatin
• 1/2 cup water, divided
• 1 cup sugar
• 1/4 cup light corn syrup
• pinch of salt
• 1 large egg white
• 1 1/2 tsp pure vanilla extract
• powdered sugar for dusting

Grease an 8.5" by 4.5" loaf pan then line with two sheets of parchment paper to easily remove marshmallows. In a mixer bowl, sprinkle the gelatin on top of 1/4 cup of water and let sit. Meanwhile, heat sugar, corn syrup, pinch of salt and remaining 1/4 cup of water to a saucepan and stir to combine. Slowly bring to mixture to 238 degrees on a candy thermometer. Pour into the gelatin mixer and mix with the whisk attachment on high for several minutes. The mixture starts getting really sticky and shiny. Meanwhile. Beat one egg white to stiff peaks and stir in 1 1/2 tsp vanilla. Gently fold the egg white into the marshmallow mixture. Once combined, pour into your loaf pan and dust the top with powdered sugar. Don't worry about getting every last drop of marshmallow as it will be sticky and sort of hard to handle. Let sit for 5 hours. Remove from pan and peel off the parchment paper, be careful it sticks, but it will come up, cut the marshmallows into large cubes and toss with powdered sugar so they don't stick together. Keep in an airtight container and they'll be good for up to a week and a half.