These are our absolute favorite thing to put into our coffee or hot chocolate in the winter! We hope you will love these boozy marshmallows as much as we do! The mocha peppermint combination is perfect for cold winter weather!
With the first snow flying, our boys start asking to head out in the snow to sled and make snowmen. Without fail after an hour or two of busy snow fun, there will be a request for hot cocoa with marshmallows. Even the big kids (aka us) like a nice warm drink to chase away the chill, and who doesn’t like marshmallows?
What could make a marshmallow in a warm adult drink even better? How about a Peppermint Mocha Boozy Marshmallow to top off your adult hot drink?
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Making our own marshmallows has been one project we have wanted to undertake for a long time. We had some artisan marshmallows that had been flavored at a pasty shop in Las Vegas, and we were amazed at the flavors they were able to impart into a simple marshmallow. Needless to say, we were inspired, so we started to research how to make our own homemade marshmallows.
Marshmallow making is really candy making, basically getting sugar to the just the right temperature and watching it transform. In the case of marshmallows, you get a sugar syrup to just above boiling, then mix it with a bit of gelatin and a whole bunch of air and a short while later you have the start of some deliciously fluffy marshmallows. Smother the mixture in confectioner’s sugar and cornstarch and let the sugar set up. Boom! Marshmallows. (Want more marshmallows? Check out our boozy takes here!)
Here are some helpful items to help you get started: a candy thermometer, cornstarch, and a pizza cutter! We advise using a pizza cutter to cut the marshmallows, because as long as you dust the cutter with the sugar/cornstarch mixture you should have great success! We also advise you use a stand mixer, a glass pan and a non-stick spatula!
Of course we couldn’t stop there, we had to add a little flavor to make these marshmallows really pop. So we did what we do best and added in a little bit of booze while mixing to make these into special adult marshmallows. With Christmas fast approaching, we wanted to make some flavored boozy marshmallows that would be festive for the season so we chose to use a little peppermint vodka and some Kahlua Mocha to flavor our marshmallows.
Sweet and airy, the inclusion of the peppermint and mocha gives the Peppermint Mocha Boozy Marshmallow a deeper dimension, the chocolate tones of the mocha bringing a dark sweetness. The peppermint perfumes the marshmallows and brings a cool peppermint finish with each bite that pulls the sweetness of the mocha and marshmallow.
These marshmallows are fantastic in hot chocolate, or just for nibbling on, and will be the perfect festive treat on your next holiday party tray! We also make some Candy Cane Skillet S’mores with them, perfect for the holiday season!
Like this recipe? Try these below, too!
Other Boozy Marshmallows
Champagne Marshmallows – Cook Nourish Bliss
Boozy Maple Bourbon Marshmallows – The Feisty Kitchen
Mojito Marshmallows – Mind over Batter
Boozy Vanilla Bean Marshmallows – Kiya Fries
Chambord Marshmallows – Food Fanatic
- Adapted from a Food52 recipe
- 1/2 cup water
- 3 envelopes plain gelatin (1/4 oz per envelope)
- Coating: 1/2 cup cornstarch
- 1/2 cup powdered sugar
- Saucepan: 2 cups sugar
- 1/4 cup + 2 Tbsp corn syrup
- 1 Tbsp water
- 3 Tbsp peppermint vodka
- 2 Tbsp Mocha Kahlua
- pinch salt
- food coloring if desired
- This recipe is easier with a stand mixer, but you can do it with a hand mixer. You can use an 8x8 pan for thicker marshmallows or a 9x13 for thinner. We split the difference at an 8x11.
- Place water in the mixing bowl with the whisk attachment. Sprinkle gelatin on top. Let bloom while you are doing the next steps.
- Spray sides and bottom of pan with cooking spray. In a small bowl, combine powdered sugar and cornstarch. Coat the greased pan with the sugar/cornstarch mixture, making sure to cover the sides and bottom. Don't use it all, set the extra aside for later.
- In a small saucepan, mix together 1 Tbsp vodka, sugar, corn syrup, water and salt. Stir continuously, making sure to not boil over, until the mixture reaches 238 degrees.
- Add the remaining vodka and the Kahlua into the mixing bowl with the gelatin. Then slowly add the sugar syrup. Once gelatin is dissolved, set mixer on high, Whip for at least 15 minutes, ours took 19-20.
- The mixture is ready once it has doubled in size and is thick enough to to have peaks in the batter.
- Pour mixture into the prepared pan. Use a greased spatula to smooth the top if desired. Dust the top with more sugar/cornstarch mix. Let the marshmallows sit at least 8 hours, or overnight, uncovered in pan.
- When ready to cut, dust a pizza cutter or sharp knife with more sugar/cornstarch mixture. Then slice to the size you want. Remove the marshmallows from the pan and toss in the last of the sugar/cornstarch mixture so the sides aren't sticky. Store in an airtight container.
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