Hot Cocoa, that quintessential cup of velvety chocolate goodness, has the power to wrap you in warmth, especially after a winter adventure or simply for the joy of it. When we opened the cafe in the month of October, we envisioned creating a special cocoa experience for our customers during chilly mornings – one that includes quality ingredients. Our recipe has a rich chocolate flavor, due to quality cocoa powder we use. It is creamy, chocolatey and so satisfying. We finish it with a worthy crown of homemade whipped cream.
Our cocoa, beloved by many is available seasonly only from October through May. Our classic cocoa is available daily, but to elevate the cocoa experience, I also offer a specialty cocoa flavor which changes monthly.
For this month, I went back to my childhood days and remembered the warmth of simple hot cocoa with mini marshmallows dancing on the surface. If the cocoa was hot enough, the marshmallows would just begin to melt when stirred. This is what I craved after a day of sledding or home from school for the occasional “snow.” I was on to something. I went into the kitchen, as one of my bakers was whipping up a fresh batch of marshmallow to fill our version of “Hostess” cupcakes. I grabbed a pastry bag with a plain tip, scooped some of the pillowy white marshmallow into the bag, and set out to fill a mug of our rich hot cocoa. Piping the marshmallow around the rim of the mug then torching it with our hand held blow torch, I was a hooked. It is just as much fun to make a it is to sip. The final result? Toasted Marshmallow Hot Cocoa – an elevated classic with a caramelized touch.
To recreate this treat at home, you can simplify the process by adding a dollop of marshmallow to top your cocoa. For that impressive finishing touch, invest in a $15.00 bunsen torch to “toast” the marshmallow. You can find the torch on Amazon with this link.
Torani syrups, including Toasted Marshmallow, are available in specialty stores, Amazon, and their official website.
We tested this creation on a group of lively 21-year-olds during a birthday luncheon on January 4th, and it became an instant hit, outselling any previous flavors.
At the cafe, our cocoa is a brunch kickstarter, a delightful accompaniment to breakfast, and a perfect dessert after lunch. No matter the occasion, this Toasted Marshmallow Hot Cocoa is destined to be your new trusted favorite.
Feel free to use our homemade marshmallow recipe to elevate your favorite hot cocoa. This versatile classic can be used in various ways – fill your cake, top a sundae, or dollop it on your cocoa. Stored in the refrigerator for two weeks, this marshmallow recipe is a delightful addition to your culinary repertoire.
Marshmallow Recipe:
Ingredients:
- 3 egg whites
- 1 1/2 cups corn syrup
- 1 1/2 cups Confectioner’s sugar
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
Instructions:
- In a stand mixer with whip attachments, whip egg whites on medium speed until frothy.
- Slowly add in sugar and salt until well combined.
- Turn the mixer on high speed and beat until stiff and glossy, approximately 4-5 minutes.
- Beat in vanilla.
- Store in a well-sealed container for 2 weeks.
For a cloud-like texture and appearance, a stand mixer is recommended. Enjoy the warmth and indulgence this homemade marshmallow adds to your hot cocoa!
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