European Style Hot Chocolate, Peppermint Marshmallows & The Medal of Honor

Sounds like the three don’t go together right? 😉
Actually they go together quite well.

I’ve been cozying up next to my Christmas tree lately with a hot mug and this Medal of Honor book. It’s a collection of hand-picked medal of honor stories embedded in the context of their time period and the events surrounding the heroic actions. One of the final stories details the same from the movie Lone Survivor. Did anyone watch that and suddenly feel like they needed to do more with their life? I suppose that’s why I like this book. It’s interesting, inspiring and it makes me want to live my life a little fuller. Big recommend as a Christmas gift, birthday gift, book club assignment or just for a good read.

The other day I made myself a couple of treats before settling down to read.
I have never been to Europe sadly, and so I live vicariously through my hubby who flies there often and has been stationed there for the last couple of months. While he’s been there, our conversations always seem to turn to food and one thing he’s had my mind hooked on lately is European hot chocolate.

Now I’ve heard of this before. A couple friends have told me how different it is. In some places it’s thick, almost pudding-like. In others, it’s served like an espresso. The ones my hubby has been drinking are indeed made with steamed milk.
Well. There’s no way I would go out and buy an espresso machine just to get some steamed milk for my hot chocolate, but I also wasn’t going to give up on figuring out how to make it!
Enter: the frother.

After a bit of Googling, I found out about milk frothers! Little hand-held devices that can give you a cappuccino-style foam effect. Close enough! I found mine for $5 at a cookware outlet (this is the exact one). More cheap options at the bottom of this post.

SO happy about this little hot chocolate discovery. This turned out so delicious and luxurious and the effect of the frother makes it so fun.
I used to love gas station hot chocolate but I don’t think that I can go back to that now… >.<

Peppermint Marshmallows
Makes about 16

• 1-1/2 packets gelatin
• 1 cup cold water, divided
• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• pinch kosher salt
• 1/2 Tbsp vanilla extract
• powdered sugar
• 4 peppermint candy canes, crushed

Directions:

Prep an 8×8 pan by first spraying with oil then powdering well with confectioner’s sugar.

Pour 1/2 cup cold water into the bowl of an electric mixer fitted with the whisk attachment and sprinkle gelatin over it. Let that sit to absorb.

Pour the remaining 1/2 cup water, granulated sugar, corn syrup and salt into a thick-bottomed saucepan. Cook over medium heat until the sugar is dissolved. Then turn to high and cook until it reaches 240F.

Turn your mixer to low speed and gradually add your melted sugar to the gelatin. Then turn the mixer to high speed and let it whip for about 15 minutes until very thick. Add vanilla and combine well.

Pour the marshmallow cream into your pan, and sprinkle the top with powdered sugar so that it’s easier to spread evenly. Sprinkle your candy cane crumbs over top and gently press into the cream. Let sit overnight to dry out. Cut into cubes with a long knife, making clean quick slices so that the marshmallow doesn’t have time to stick to the knife.

European Style Hot Chocolate
Serves 2

• 1 cup skim milk
• 2.5 oz (65 g) quality chocolate, chopped (I used Ritter dark chocolate, big recommend!)

Directions:

Pour milk into a small saucepan and place over medium heat. Once bubbles start forming on the edges, add the chopped chocolate and stir continuously until melted and smooth. Remove from heat and pour into two mugs.

Use a frother in each until it creates a satisfactory foam, about 30 seconds. Add marshmallow and enjoy.

Marshmallow recipe adapted from Ina’s. Hot chocolate adapted from David Lebovitz.