Hot chocolate is the only thing that makes winter even remotely acceptable. Without it I would be incomplete. Oh, and homemade marshmallows. I don’t understand people who like store-bought marshmallows, but homemade ones: they’re a different story. I also love tea. Chai tea. So why wouldn’t I mix my two favorite winter drinks and then top it off with some amazing homemade marshmallows? So glad I came up with this idea while experimenting at breakfast. Advice of the day: always experiment. Especially with food. The best that could happen: an amazing new favorite meal/food. The worst: something really disgusting that your dog will appreciate and love you for. Really, there is no con to experimentation.
I hope you guys are enjoying my last minute idea for “The 7 Days of Thanksgiving”. Since I run this blog totally by myself while being a full time student and athlete, I can’t always have a set schedule. Or time to create and cook recipes. Or time to photograph them. But I’m trying to prioritize in life right now, and it’s really hard. Especially when I’m struggling with the fact that I have to grow up. It sucks. I want to be in elementary school again. Unfortunately, there’s no way that can happen, so I’ve got to suck it up and prioritize. Obviously school, my job, etc. is probably a bit more important than blogging at this point in time, so although I would like to spend a ton of time perfecting everything for readers, I just can’t so that. Please forgive me, I love you all. But seriously.
So for the 3rd day of Thanksgiving I am thankful for readers. Not that there’s a ton, but the few I do have really make my day. Seeing people make my recipes is so amazing, and I really hope that everyone else enjoys the food as much as I do. I love sharing with you all, but I love it even more when you share with me. Anyways, just thank you for giving me that notification that says “Pampered Paleo, your stats are booming!”, it means more than you’d think.
Chai Hot Chocolate with Gingerbread Marshmallows
For the Chai Hot Chocolate
serves: 2 prep time: 5 minutes cook time: 3 minutes
- 2 cups chai tea (this is my favorite mixed with this)
- 1 cup milk of choice (I prefer full-fat coconut milk)
- 1 1/2 Tablespoons cacao or cocoa powder
- 2 teaspoons maple syrup, or more to taste
- 1 teaspoon vanilla extract
- Combine all ingredients in a medium sauce pan. Whisk well to totally incorporate the cacao powder.
- Place on burner set to medium-high until it reaches a boil, approximately 3 minutes, then remove from heat immediately. Serve in mugs.
yields: ∼2 pans marshmallows prep time: 20 minutes set time: 4 hours
- 1/2 cup room temperature/cold water
- 3 Tablespoons grass-fed gelatin
- 1/2 cup water
- 1 cup honey (use maple syrup for low FODMAP)
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- Coconut oil, for pan
- Arrowroot starch/flour, for dusting
Optional Gingerbread Spice (omit for regular marshmallows):
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- Prepare pans by lining two cookie sheets with parchment paper and coconut oil and dusting with arrowroot. Set aside.
- Combine cold water and gelatin in bowl or bowl of a stand mixer and set aside.
- Put other 1/2 cup water in sauce pan on medium heat with honey, salt, and gingerbread spice. Place candy thermometer on side of pan and heat until 240°F, approximately 8 minutes, and remove from heat.
- Using a kitchen stand mixer or hand mixer, slowly combine the gelatin mixture with the honey mixture on low speed. When combined, speed it up and mix until light, fluffy, and whiteish in color, about 10 minutes.
- Spread on cookie sheets evenly then top with more arrowroot.
- Let sit for about four hours, then cut into squares.