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Big Batch Spiked Hot Chocolate with Peppermint Marshmallows

Emma Essence
Big batch of Baileys spiked hot chocolate topped with peppermint marshmallows, perfect for every holiday get together.
Prep Time 30 minutes
Cook Time 15 minutes
Marshmallows Resting Time 6 hours
Course Drinks
Servings 8 servings

Equipment

  • Hand mixer or stand mixer

Ingredients
  

Peppermint Marshmallows

  • 1 cup water divided
  • 2 packages unflavored gelatin
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • teaspoon salt
  • red food coloring
  • powdered sugar for dusting

Big Batch Spiked Hot Chocolate

  • 8 ounces semi-sweet chocolate baking squares
  • ½ cup unsweetened cocoa powder
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream
  • 6 cups whole milk
  • 1 cup Baileys Irish Cream

Instructions
 

Prepare the Peppermint Marshmallows:

  • Sprinkle the gelatin on ½ cup of cold water in a small bowl. Stir lightly with a fork. Let "bloom" for at least 5 minutes until it is very thick.
  • Meanwhile, heat the sugar and remaining ½ cup of water in a medium-sized saucepan until the sugar is dissolved. Then add in the gelatin mixture and mix well.
  • Bring the mixture to a boil. Note that the mixture will get very foamy, and the bubbles will not be stirred down.
  • Remove the saucepan from the heat and let sit until lukewarm.
  • Add vanilla, peppermint, and salt and pour into a big bowl or bowl of a stand mixer. Beat with a stand mixer, using the whisk attachment, on high speed until tripled in volume, about 8 minutes. If using a hand mixer, whisk at high speed until tripled in volume about 11 minutes.
  • While it is beating, prepare a 9x13 pan by lightly greasing and dusting with powdered sugar.
  • When the mixture has finishing whipped, pour into the prepared pan. Lightly tap the pan to remove any big bubbles from the marshmallows. Moving quickly, drop red food coloring on the marshmallows' surface and, with a toothpick, swirl it around.
  • Allow to set in the fridge for about 4 hours or up to overnight.
  • Once set, using a pizza cutter, carefully cut into even squares. Then let air dry for about 2 hours. Store in an airtight container.

Prepare the Spiked Hot Chocolate:

  • In a large pot over medium heat, add all of the ingredients except the Baileys and stir. Simmer, often stirring, until all of the chocolate is melted and incorporated, about 15 minutes.
  • Once warm, stir in the Baileys.
  • Serve warm topped with peppermint marshmallows.
Keyword Big Batch, Hot Chocolate, Marshmallows, Peppermint, Spiked