When the night is darkest and the cold starts to seep in, don’t despair! Pour yourself a mug of Long Winter’s Night and let the cold head for the door! Topped with homemade eggnog marshmallows ready to melt into the rich chocolatey goodness of the cocoa! And the cocoa itself is ready to really warm your bones with notes of coffee liqueur and tropical coconut! Long Winter’s Night makes the night feel just a bit brighter!
Ingredients
For the spiked eggnog marshmallows:
- 1/2 cup water
- 3 tablespoons gelatin
- 2 cups granulated sugar
- 1/2 cup eggnog
- 1/4 cup maple syrup
- 1 teaspoon vanilla bean seeds, split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
- 1 tablespoon coconut rum
- neutral oil, to taste
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- nutmeg, to taste
For the cocoa:
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons coconut sugar or granulated sugar
- kosher salt, to taste
- 2 1/4 cups canned coconut milk
- 2 ounces dark chocolate, chopped
- 2 ounces milk chocolate, chopped
- 1 teaspoon vanilla bean seeds, split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
- 4 ounces coffee liqueur, optional
- 1 ounce hazelnut syrup, optional
- whipped cream, optional, to taste, for topping
- coconut, optional, to taste, shredded and toasted, for topping
Directions
Step 1 –Line an 8-inch square pan with parchment paper.
Step 2 –Spray the parchment paper in the pan with cooking spray.
Step 3 –In the bowl of a stand mixer fitted with a whisk attachment, add the water.
Step 4 –Sprinkle the water with the gelatin and allow the mixture to sit for 5-10 minutes.
Step 5 –In a saucepan over medium heat, add the granulated sugar, the eggnog, and the maple syrup and cook, while stirring, until the sugar dissolves.
Step 6 –Bring the eggnog mixture to a simmer and cook, without stirring, until a candy thermometer reads 240 degrees F, about 8-10 minutes.
Step 7 –Add the eggnog mixture to the gelatin mixture in the stand mixer bowl and whisk on low until combined.
Step 8 –Increase the mixing speed to high and beat until thick and fluffy and the mixture triples in volume, about 10 minutes.
Step 9 –Add 1 teaspoon of the vanilla bean seeds and the coconut rum and beat until well-combined.
Step 10 –Scrape the marshmallow mixture into the prepared pan.
Step 11 –Using the oil, lightly grease an offset spatula and use it to smooth out the top of the marshmallow mixture. Don’t worry about making it perfect.
Step 12 –Set the marshmallow mixture aside to cool at room temperature for at least 8 hours and up to overnight.
Step 13 –Using a serrated knife, slice the marshmallows into 1-inch cubes.
Step 14 –In a bowl, add the powdered sugar and the cornstarch and whisk until well-combined.
Step 15 –Add the marshmallows to the powdered sugar mixture and toss to combine.
Step 16 –Dust the marshmallows with the nutmeg.
Step 17 –In a small bowl, add the cocoa powder, the coconut sugar, and the salt and whisk to combine.
Step 18 –In a large saucepan over medium heat, add the coconut milk and bring it to a simmer, stirring it every few minutes.
Step 19 –Add the cocoa powder mixture to the hot coconut milk and reduce the heat to low.
Step 20 –Cook, while whisking constantly, until smooth, making sure the mixture does not boil.
Step 21 –Add the chopped dark chocolate, the chopped milk chocolate, and the remaining vanilla bean seeds and whisk to combine.
Step 22 –Add the coffee liqueur and the hazelnut syrup and stir to combine.
Step 23 –Serve the hot chocolate with the eggnog marshmallows, the whipped cream, and the toasted coconut.
