Spiced Hot Chocolate with Black Pepper Marshmallow Fluff

Spiced Hot Chocolate with Black Pepper Marshmallow Fluff
Contributor
Spiced Hot Chocolate with Black Pepper Marshmallow Fluff
Aurelie Jouan

Spiced Hot Chocolate with Black Pepper Marshmallow Fluff

Hot cocoa packets have nothing on homemade hot chocolate. Star anise, cinnamon stick, and ancho chiles add some spice to a sweet drink. Recipe courtesy of chef Janine Booth of root & bone in New York City.

Click here to see Holiday How-To: Spiced Hot Chocolate.

Click here to see Holiday How-To: Marshmallow Fluff.

3
Servings
1075
Calories Per Serving
Deliver Ingredients

Ingredients

For the spiced hot chocolate:

  • 3 Cups milk
  • 1 Cup heavy cream
  • ¼ Cup sugar
  • 1 cinnamon stick
  • 2 whole star anise
  • 1 Teaspoon dried ancho chiles
  • 1 Cup chopped chocolate

For the black pepper marshmallow fluff:

  • 2 Cups plus 2 tablespoons sugar
  • ¼ Cup water
  • 1 Tablespoon glucose or corn syrup
  • 2 egg whites
  • 1 sheet gelatin (bloomed in ice water)
  • 1 Teaspoon black pepper
  • 1 Teaspoon sea salt

Directions

For the spiced hot chocolate:

Heat the milk, heavy cream, sugar, cinnamon stick, star anise, and chiles until the liquid is steaming. Turn off the heat, cover, and steep for 30 minutes to let the spices permeate the milk. Bring the milk back to a boil and strain over the chocolate. Whisk well.

For the black pepper marshmallow fluff:

In a medium saucepan, bring the sugar, water, and glucose to a boil and cook until 250 degrees F (soft ball stage).

In an electric mixer, whip the egg whites to medium peak and add the sugar mixture to them, whisking on medium speed. Add the gelatin, black pepper, and sea salt. Whisk on high speed for 5 minutes.

Top the hot chocolate with some marshmallow fluff and serve.

Nutritional Facts

Total Fat
67g
96%
Sugar
20g
22%
Saturated Fat
28g
100%
Cholesterol
61mg
20%
Carbohydrate, by difference
129g
99%
Protein
17g
37%
Vitamin A, RAE
279µg
40%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
368mg
37%
Choline, total
27mg
6%
Fiber, total dietary
21g
84%
Fluoride, F
5µg
0%
Folate, total
92µg
23%
Iron, Fe
3mg
17%
Magnesium, Mg
68mg
21%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
393mg
56%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
344mg
23%
Vitamin D (D2 + D3)
3µg
20%
Water
260g
10%
Zinc, Zn
2mg
25%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.