Homemade creamy hot cocoa with homemade marshmallows made from scratch. No corn syrup, simple ingredients, and cozy Christmas tradition in every mug.
A warm mug, a melting marshmallow, and the magic of December...
Homemade hot cocoa and fluffy homemade marshmallows are the kind of winter treats that feel stitched into Christmas itself. The kind you make when the house is quiet, the lights are low, and the season feels full. These recipes skip store-bought mixes and corn syrup in favor of real cocoa, milk, cream, honey, and simple pantry ingredients. In this post, I’m sharing my favorite rich, creamy hot cocoa recipe alongside soft homemade marshmallows. When paired together, it is simply decadent. This creamy hot cocoa with homemade marshmallows is perfect for slow December evenings, movie night, and holiday moments you’ll want to repeat year after year.
Why Make it From Scratch
I make both my marshmallows and hot cocoa from scratch for one simple reason: I want to keep sweetness simple. Most store-bought cocoa mixes and marshmallows rely heavily on corn syrup, artificial flavors, and stabilizers. These are ingredients meant to stretch shelf life, not nourish a family. When sweetness comes from honey, real sugar, and cocoa, it tastes cleaner and feels gentler. Nothing masked, nothing exaggerated, nothing lingering longer than it should.
This isn’t about being strict or perfect. It’s about choosing honest ingredients . Because when it comes to treats, I’d rather have fewer ingredients and better ones. And when the weather turns cold, that feels like sweetness enough.
Tools You Will Need:
- Medium saucepan
- Whisk
- Stand mixer with whisk attachment
- Candy thermometer
- 8×8-inch baking dish
- Parchment paper
- Rubber spatula
- Cookie cutters (optional)
- Fine mesh sieve (optional)
Homemade Marshmallows
Prep Time: 20 minutes
Set Time: 4-6 hours
Total Time: About 6 hours
Yields: About 16 cut out marshmallows
Ingredients
- 3 packets (about 2½ tablespoons) unflavored gelatin
- 1 cup cold water, divided
- 1 cup raw honey
- 1 cup granulated sugar
- ¼ teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
For Dusting
- 1 cup powdered sugar, plus more as needed
Instructions
1. Prepare the pan.
Line an 8×8-inch baking dish with parchment paper, leaving a little overhang.
Dust the parchment generously with powdered sugar, tapping to coat all corners. Set aside.
2. Bloom the gelatin.
In the bowl of a stand mixer fitted with the whisk attachment, add ½ cup cold water. Sprinkle the gelatin evenly over the top. Let it sit and soften for about 10 minutes.
3. Make the honey syrup.
In a medium saucepan, combine the remaining ½ cup water, honey, granulated sugar, and salt. Bring to a boil over medium-high heat, stirring just until the sugar dissolves.
Attach a candy thermometer and cook until the mixture reaches 240°F (soft-ball stage), about 6–8 minutes.
4. Whip the marshmallow base.
With the mixer on low speed, carefully pour the hot syrup down the side of the bowl into the bloomed gelatin. Once fully incorporated, increase the speed to high and whip for 8–10 minutes, or until thick, glossy, and tripled in volume.
Add the vanilla during the final minute of whipping. The mixture should resemble fluffy marshmallow cream and hold soft peaks.
5. Spread and set.
Quickly transfer the marshmallow mixture into the prepared pan. Smooth the top with a lightly greased spatula. Dust the top lightly with powdered sugar.
Let the marshmallows rest uncovered at room temperature for at least 4 hours, or overnight for best results.
Cutting & Stamping with Cookie Cutters
- Dust a clean surface generously with powdered sugar.
- Lift the marshmallow slab from the pan and place it on the surface.
- Dust the top lightly.
- Dip cookie cutters into powdered sugar before each cut.
- Press straight down and lift gently.
- Toss each marshmallow shape in powdered sugar to prevent sticking.
✨ Small cutters (stars, hearts, snowflakes) work best. Re-dust often.
Homemade Hot Cocoa
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 2 Mugs
Ingredients
- 2 tablespoons Dutch-process cocoa powder
- 2 tablespoons cane sugar (add 1 more if you like it sweeter)
- 1 small pinch sea salt
- 1½ cups whole milk
- ½ ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
1. Mix the cocoa base.
In a small bowl, whisk together the cocoa powder, sugar, and salt until no lumps remain.
2. Warm the milk and cream.
In a small saucepan over medium heat, combine the milk and heavy cream. Heat gently until steam rises, do not boil.
3. Whisk it together.
Slowly sprinkle in the cocoa mixture, whisking constantly until fully dissolved and silky smooth. The cocoa should deepen in color and look glossy.
4. Finish with vanilla.
Remove from heat and stir in the vanilla. Taste and adjust sweetness if needed.
5. Serve warm.
Pour into mugs and top with a homemade marshmallow.
Serving Suggestions
- Top hot cocoa with one or two honey marshmallows. Add a light dusting of cocoa powder.
- Stir cocoa with a peppermint stick or cinnamon stick.
- Serve alongside candy cane cookies, sugar cookies, or gingerbread.
- Set up a simple Christmas cocoa bar. Add marshmallows, chocolate shavings, and crushed candy canes.
- Package marshmallows in parchment bags. Serve with mugs of cocoa for holiday gatherings.
How to Store Homemade Marshmallows
- Store marshmallows in an airtight container at room temperature for up to 1 week. Avoid refrigeration, moisture is the enemy of fluff.
A Note from My Kitchen Table…
These recipes aren’t meant to impress, they’re meant to be lived with. Whisked together on cold evenings, poured into your favorite Christmas mugs, passed from hand to hand. Simple ingredients, and a little sweetness where it’s needed most. I hope these recipes find their way into your winter evenings and become part of the small moments you remember most.
Sip slow and stay merry.
XO,
Kate
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