Mexican Hot Chocolate with Homemade Vanilla Marshmallows
INGREDIENTS
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For the hot chocolate:
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½ cup unsweetened cocoa powder
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1 disc (half of a 2.7-ounce package) Mexican chocolate, finely chopped
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3 tablespoons sugar (or more if you like it sweeter)
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pinch of kosher salt
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pinch of red cayenne pepper (or more if you’re a heat seeker)
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¼ teaspoon ground cinnamon
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2-1/2 cups whole milk
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1-1/2 cups half-and-half
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1 teaspoon vanilla extract
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For the marshmallows:
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nonstick cooking spray
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confectioner’s sugar
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1 cup cold water, divided
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3 packages unflavored gelatin
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2 cups sugar
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⅔ cup light corn syrup
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¼ teaspoon kosher salt
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3 teaspoons vanilla extract
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