This is the best recipe; it incorporates hot chocolate, sugar, cream and booze. The best way to make this is with homemade marshmallows, but if necessary you can get shop-bought ones – though you don’t get that Baileys kick.
Serves 6, but doesn’t have to.
Start off with the marshmallows, mmmm.
For the marshmallows, you will need:
- 9” x 13” tray
- 3.5 envelopes unflavoured gelatin
- 100ml of Baileys, whatever flavour you fancy
- 400g of granulated sugar
- 160g of light corn syrup
- 1/4 teaspoon salt
- 2 large egg whites
- 1 tablespoon vanilla extract
- A little bit of icing sugar, for sprinkling
1. Oil a 9 x 13 baking tray and sprinkle on icing sugar to cover and coat, and set aside.
2. Pour half a cup of baileys, and all the gelatin whisk gently and then let sit.
3. In a separate bowl, combine the sugar, 100ml of baileys, syrup and salt, and heat on a low temperature until the sugar is dissolved, usually about 3-5 minutes.
4. Turn heat up to medium and let sugar come to a boil, watch out for it not overflowing, it will bubble.
5. Let it boil for 8-12 minutes, it should reach 240 degrees F (get a thermometer)
6. Turn off the heat and pour it into the the bowl of gelatin and mix, once all the sugar has been added, beat throughly for 6-8 minutes, it should grow in size and be light and fluffy.
7. About 3-4 minutes in, add the egg whites to a separate bowl and beat until stiff peaks form. Once stiff peaks are formed, add egg whites and vanilla extract to the sugar/gelatin mixture and beat until just combined.
8. Pour marshmallow mix into the 9 x 13 pan, it’ll be very sticky, so be careful!
9. Dust powdered sugar on top and let sit to firm up for 3-5 hours.
10. Once firm, turn the pan upside down on a cutting board to release marshmallow rectangle. Cut them into pieces of whatever size you fancy.
Now onto the hot chocolate
700ml of whole milk
350ml of semiskimmed milk
30g of cocoa powder (I used Hershey’s Special Dark)
4 ounces milk chocolate, chopped
45g of sugar
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
pinch of salt
As much vodka as you fancy (bonus points for finding a sweet flavour, like marshmallow or whipped cream).
1. Put a large saucepan on medium heat and and heat the milk and cream until it’s brought to a simmer, stirring every few minutes.
2. Add 2-3 tablespoons of the milk to the cocoa mixture, mix thoroughly to create a paste. Once the entire thing is wet, use a spatula to add it to the milk, and turn the heat down to low.
3. Whisk continuously, until you have a smooth creamy mixture, and do not let it boil. Then whisk in the chopped up chocolate and vanilla extract.
4. Remove from heat and whisk in as much vodka as you like, personally I think about one shot per serving is about right.
5. Remove from heat and whisk in vodka, or add to each glass right before serving. Top with marshmallows and whipped cream.
Images and recipe from How Sweet Eats.
This article originally appeared in Wessex Scene, as part of the 12 bakes of Christmas series.