Ingredients for - Spiked Hot Chocolate
How to cook deliciously - Spiked Hot Chocolate
1. Stage
In the large bowl of a stand mixer fitted with the whisk attachment, whisk water, gelatin, and salt to combine. Let bloom 10 minutes.
2. Stage
Meanwhile, into a small bowl, sift powdered sugar and cornstarch. Grease an 8" square pan with cooking spray. Dust pan with powdered sugar mixture, pouring any excess into another small bowl.
3. Stage
In a small saucepan over medium heat, combine granulated sugar, corn syrup, and Kahlúa. Cook, undisturbed, until an instant-read thermometer registers 240°. Remove from heat.
4. Stage
Beat gelatin mixture on medium speed and slowly stream hot sugar syrup into bowl. Increase speed to medium-high and continue to beat until mixture is fluffy and airy, about 12 minutes. Grease a rubber spatula and offset spatula with cooking spray.
5. Stage
Using rubber spatula, quickly transfer mixture to prepared pan. Spread with offset spatula to smooth into an even layer. Let marshmallows set at least 3 hours or up to 6.
6. Stage
Dust a knife or cookie cutter with reserved powdered sugar mixture. Cut marshmallows into desired shapes. Store in an airtight container at room temperature until ready to use.
7. Stage
In a small saucepan over medium heat, whisk cocoa powder and 1/4 cup milk until combined, then whisk in remaining 2 3/4 cups milk. Once mixture is hot but not simmering, whisk in chocolate and stir until melted and smooth. Stir in whiskey, Kalhúa, vanilla, and salt until combined.
8. Stage
Divide hot chocolate among mugs. Top with cream and marshmallows, if using.
