Lavender Haze

Brown stoneware, hand built with pinching, cone 6 electric fired, 3.5 x 4.5 x 3 inches.

Recipe: Spiced Hot Chocolate with Homemade Marshmallows

INGREDIENTS:

1 packet of Abuela’s Mexican Hot Chocolate
¾ cup of heated unsweetened almond milk
1 of Jonni’s Homemade Chocolate Marshmallows

PROCESS:

Heat almond milk on stove until hot. Put a packet of hot chocolate in the mug. Add almond milk and stir. Put a chocolate marshmallow on top and wait for it to melt. Enjoy!

Recipe: Jonni’s Homemade Chocolate Marshmallows

INGREDIENTS:

1/3 cup plus 4 tbsp cocoa powder (divided) – use Dutch Processed
1¼ cup plus 2 tbsp water (divided)
3 envelopes gelatin
2 cups granulated sugar
¾ cup light corn syrup
½ cup powdered sugar
2 tbsp cornstarch
½ tsp Instant espresso powder

PROCESS:

Prepare a 9×13-inch pan by lining it with foil and spraying generously with nonstick spray. Sprinkle the gelatin in ½ cup cold water in the bowl of a stand mixer for at least 5 minutes. In a microwave-safe bowl, heat ¼ cup plus 2 tablespoons water with the espresso powder for 2 minutes, then whisk in ⅓ cup cocoa powder until smooth and stir into the gelatin. In a saucepan over medium-high heat, combine the remaining ½ cup water, sugar, and corn syrup. Cook, brushing down the sides as needed, until the syrup reaches 240°F. With the mixer on low, carefully stream the hot syrup into the bowl, then increase speed to high and whip for 15–20 minutes until thick, glossy, and stiff. Spread the marshmallow into the prepared pan and let set at room temperature for at least 10 hours. Sift together powdered sugar, remaining cocoa powder, and cornstarch. Turn out the marshmallow, dust generously, cut into squares, and coat all sides to prevent sticking.

Storage Tip: Store in a dry, airtight container at room temperature. Do not refrigerate. Best enjoyed within one week.