Hot chocolate has never tasted so good!

These infused spices and homemade marshmallows
make it simply delectable!

Spiced Hot Chocolate

7 cups dry low-fat milk powder, halved
1 cup semi-sweet chocolate, chopped or in morsels
2 Tbsp. pure vanilla extract
1 tsp. almond extract
3 1/2 cups quality unsweetened cocoa powder
2 1/2 cups superfine sugar
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
2 tsp. salt
1/2 cup instant mocha cappuccino powder (optional)

Combine half of the powdered milk with all of the semi-sweet chocolate in a food processor. Process until chocolate is finely chopped, almost a powder. Mix in vanilla and almond extract and process to mix. Empty the contents of the food processor into a large bowl, and mix in remaining milk powder and all other ingredients. Mix very well and process again in food processor to finish.

Add about 1/8 cup of mixture into a small mug, or 1/4 cup into a large mug. Just add boiling water and stir well.

Homemade Marshmallows

3 1/2 envelopes unflavored gelatin
1/2 cup cold water
1/2 cup hot water (about 115°)
2 cups granulated sugar
1/2 cup light corn syrup
1/4 tsp. salt
2 large egg whites
1 tsp. vanilla
1 cup confectioners’ sugar, split

Spray a 13x9x2–inch rectangular metal baking pan with cooking spray and dust with confectioners’ sugar. In a large mixer bowl, sprinkle gelatin over cold water and let stand to soften. Set aside.

In a 3-quart pan, cook granulated sugar, corn syrup, hot water and salt over low heat, stirring with a wooden spoon until sugar is dissolved. Increase the heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°, about 12 minutes.

Remove pan from heat and pour this sugar mixture over the gelatin mixture, stirring until gelatin is dissolved. Beat mixture on high speed until it is white, thick and has nearly tripled in volume, about 6 minutes.

In a large bowl, with cleaned beaters, beat egg whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture just until they are combined. Pour mixture into baking pan and sift 1/4 cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up one corner of pan, loosen marshmallow with fingers and let them drop onto cutting board. With a large knife, trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes.

Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches tossing evenly to coat. Marshmallows will keep for 1 week in an airtight container at cool room temperature.

For more recipes, log onto www.BnBFinder.com/Albermale.

Printed January 2008
Web January 2008