Indulgent Hot Chocolate


1 cup of unsweetened natural almond mylk

2 heaped tsp of unsweetened cocoa powder

2 homemade marshmallows (recipe below)

Heat the mylk and cacao powder in a bowl, once at the desired temperature, remove from the hob, pour into a mug and add a couple of marshmallows.

The marshmallows are made with honey which will sweeten the drink hence no other sweetener is needed. 

Marshmallow Recipe- from Healthy Holistic Living











1 1/2 Tbsp gelatin (or agar agar for a vegan option)

1/2 cup cold water

1/2 cup honey

1/8 tsp salt

1/2 tsp vanilla extract


Lightly grease a loaf pan. Then cover with parchment paper (with enough to hang over the sides of the pan one way), then grease the parchment paper.

Put ¼ cup of water in a medium bowl (or in the bowl of a mixer with attached whisk) , and sprinkle the gelatin over the water. Set aside to soften.
In a small pot, place the honey, salt, and the other ¼ cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 240 degrees. (Because this is such a small amount of liquid, I had a hard time getting an accurate temperature. You can also test it by dribbling a little of the liquid into a bowl of ice cold water. It should be in the candy stage of forming little soft balls when cooled in the water and taken out. It takes about 7-8 minutes to reach this temperature. ). Remove from the heat as soon as it’s at the right  temperature.


Using a hand mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it’s all combined, add the vanilla and increase speed to high. Beat for 12- 15 minutes, or until the mixture is thick and fluffy (it will look like marshmallow fluff). Scrap into the prepared pan and leave, uncovered, for 4-12 hours to dry. It’s just about perfect in my climate when left overnight.

Cut into squares, serve as is.