Ingredients

1/4 cup water

3 1/2 teaspoons unflavored gelatin powder (from 1 1/2 packets)

1/4 teaspoon kosher salt

1/3 cup (40 g) powdered sugar

2 tablespoons cornstarch

Cooking spray

1/2 cup (100 g) granulated sugar

1/3 cup light corn syrup

1/4 cup Kahlúa (plus 2 tablespoons for hot chocolate)

2 tablespoons unsweetened cocoa powder

3 cups whole or nut milk, divided

4 ounces (1/4 cup) semisweet chocolate chips

1/4 cup bourbon whiskey

1 teaspoon pure vanilla extract

Whipped cream, for topping (optional)

Instructions

Step 1: Prepare the Kahlúa marshmallows (optional). In the large bowl of a stand mixer fitted with the whisk attachment, whisk together water, gelatin, and salt. Let the mixture bloom for 10 minutes.

Step 2: In a small bowl, sift powdered sugar and cornstarch together. Grease an 8-inch square pan with cooking spray, then dust it with the powdered sugar mixture, shaking out any excess into another small bowl.

Step 3: In a small saucepan over medium heat, combine granulated sugar, corn syrup, and 1/4 cup Kahlúa. Cook without stirring until a candy thermometer reads 240°F (soft-ball stage), then remove from heat.

Step 4: With the mixer on medium speed, slowly pour the hot sugar syrup into the gelatin mixture. Increase speed to medium-high and beat until the mixture is fluffy and airy, about 12 minutes.

Step 5: Grease a rubber spatula and offset spatula with cooking spray. Quickly transfer the marshmallow mixture to the prepared pan and spread it evenly. Let set at room temperature for at least 3 hours or up to 6 hours.

Step 6: Dust a knife or cookie cutter with the reserved powdered sugar mixture and cut marshmallows into your desired shapes. Store in an airtight container at room temperature until ready to use.

Step 7: To make the hot chocolate, whisk cocoa powder and 1/4 cup milk in a small saucepan over medium heat until combined. Add the remaining 2 3/4 cups milk and heat until hot but not simmering.

Step 8: Stir in semisweet chocolate chips until melted and smooth. Then add bourbon, 2 tablespoons Kahlúa, vanilla extract, and a pinch of salt. Stir to combine.

Step 9: Divide the hot chocolate among mugs. Top with whipped cream and Kahlúa marshmallows if desired, and serve immediately.

Tips & Variations

Use nut milk like almond or oat milk for a dairy-free version, but whole milk gives the creamiest texture.

Swap bourbon for dark rum or Irish cream for a different flavor twist.

If making marshmallows feels intimidating, store-bought marshmallows soaked briefly in Kahlúa can be a quick alternative.

For a spicier option, add a pinch of cinnamon or chili powder to the cocoa mixture.

FAQs

Can I make this recipe without alcohol?

Yes, simply omit the bourbon and Kahlúa. For added flavor, substitute with vanilla extract and a little extra cocoa powder or chocolate syrup.

How can I tell when the sugar syrup has reached 240°F?

Use a candy thermometer for accuracy. When the syrup reaches 240°F (soft-ball stage), a small drop in cold water will form a soft, flexible ball you can shape with your fingers.