Hot Chocolate with Homemade Marshmallows


Grab a blanket, turn on a movie, and pour yourself a cup of this hot chocolate and top it with these homemade marshmallows for the best duo EVER. This hot chocolate isn't weak on the cocoa (if you're going to make your own hot chocolate, you have to do it right!) and it even has a hint of cinnamon mixed in as well because if you haven't been able to tell yet, we love our cinnamon.

Starting with the mallows

I personally had never had homemade marshmallows before this but let me tell you making them from scratch is 100% worth it. These marshmallows are so fluffy and light, you are sure to be able to taste the difference making them yourself versus buying them from the store.

Between the homemade hot chocolate and the made from scratch mallows, you know you're tempted to make this duo... and you'll definitely be happy that you did!

This hot chocolate recipe could not be easier! The cocoa you use is key (as always) and all you have to do is mix everything together in a saucepan and serve nice and hot!

The marshmallows for this tasty recipe are a process but as I mentioned, they are well worth it!

A winter dream come true!

It's like one giant marshmallow... what could possibly be better?

Mmmmmmm. I'll have two more cups please! And then ten more marshmallows.

Hot Chocolate with Homemade Marshmallows

A classic hot chocolate with the fluffiest homemade marshmallows you'll ever have.



Servings: 1


  • 3 packs gelatin (.25 ounces a pack)
  • ¾ cup cold water add to gelatin
  • 2 cups granulated sugar
  • ⅔ cup corn syrup
  • ¼ cup water add to sugar
  • 1 tbsp vanilla extract

Marshmallow Coating

  • ¼ cup powdered sugar
  • 1 tsp corn starch

Hot Chocolate

  • 1 ¼ cup milk
  • 2 tbsp cocoa powder
  • 3 tbsp granulated sugar
  • ¼ tsp vanilla extract
  • ¼ tsp salt
  • 2 dashes cinnamon



1. Combine the gelatin and the ¾ cup of cold water in a bowl and stir to combine.

2. Using a heavy bottomed saucepan, add the sugar, corn syrup, and the ¼ cup of water. Stir periodically until sugar has reached 240 degrees.

3. Remove from heat and add vanilla extract.

4. Add gelatin to mixing bowl and whisk on low speed. Add the sugar mixture to the gelatin slowly and gradually. Whisk until mixture cools down and thickens, approximately 6-7 minutes.

5. Pour into 9x9 baking dish that is lined with greased plastic wrap. Cover with greased plastic wrap and let sit out for 6-8 hours or overnight at room temperature.

6. After, remove from baking dish and cut into 16 equal sized cubes (or smaller for mini marshmallows). Combine the corn starch and powdered sugar in a separate bowl.

7. Coat the cubes with the powdered sugar and corn starch to help avoid stickiness on the outside of the marshmallows.

8. Store leftover marshmallows in an air tight container at room temperature for 2-3 weeks.

Hot Chocolate

1. Combine milk, cocoa powder, granulated sugar, vanilla extract, salt, and cinnamon in a saucepan on low heat. Stir to combine. Top with marshmallows and enjoy.

Total Time: 8 hours and 20 minutes

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