Peppermint Caramel Macchiato Stout Hot Chocolate with Beer-Infused Marshmallows

By Kaitlin Hill

With chilly weather on the way, a mug of Peppermint Caramel Macchiato Stout Hot

Chocolate with Beer-Infused Marshmallows is the best way to warm up. This

decadent hot chocolate is given an extra punch of flavor from the Peppermint

Caramel Macchiato Stout. Toasty notes from the beer make it extra warming and an

instant crowd pleaser. The beer-infused marshmallows are soft as clouds and, as

they melt, add extra creaminess to the super rich hot chocolate. The marshmallows

require a bit of resting time but you can make them ahead and enjoy them all week.

The hot chocolate, however, comes together in one pot in a matter of minutes! Enjoy

a steaming mug one wintry evening for a cheery treat!

Marshmallow Ingredients:

1 cup of Old Bust Head Peppermint Caramel Macchiato Stout (divided)

3 packages of unflavored gelatin powder

1 1/2 cups of sugar

1 cup of light corn syrup

Pinch of salt

1 teaspoon of vanilla

Confectioners’ sugar

Hot Chocolate Ingredients:

1 cup of heavy cream

1/2 cup of whole milk

1 cup of Old Bust Head Peppermint Caramel Macchiato Stout

3/4 cup of dark chocolate chips

1 teaspoon of vanilla

1 – 2 tablespoons of granulated sugar

Directions:

Generously dust a 9x13-inch, non-metal (I used glass) baking dish with confectioners’ sugar.

To make the marshmallows, place the unflavored gelatin and 1/2 cup of Peppermint Caramel Macchiato Stout into the bowl of a stand mixer, or a large bowl if you plan to use a hand mixer, to soften the gelatin. Set aside while you make the beer syrup.

In a medium saucepan over medium-high heat, whisk together the remaining 1/2 of Peppermint Caramel Macchiato Stout, sugar, corn syrup, and pinch of salt. 

Cook stirring occasionally, until the mixture begins to bubble and reaches 240°F. This will take about 8 – 10 minutes.

Using the whisk attachment on your hand or stand mixer, slowly and carefully beat the beer syrup into the softened gelatin on low speed. Once all the syrup is incorporated, turn the mixer up to high. Beat for 12 – 15 minutes until the mixture is thick, glossy, and opaque.

Using a spatula, scoop the marshmallow into the prepared dish and smooth out as best you can. Dust the top of the marshmallows with powdered sugar and set them aside to rest uncovered, at room temperature for 4 hours or overnight. 

After the marshmallows have rested, they are ready to be cut. Gently pull them out of the pan. You may need to run a butter knife around the edge and then let gravity help as you pull them away from the base of the pan. Even if they look wrinkly, once you get them out they will spring back to shape. Transfer the marshmallow rectangle to a cutting board. Using a very sharp knife, cut the marshmallows in 1-inch squares. Set aside while you make the hot chocolate.

In a medium-sized saucepan set over medium heat, whisk together the heavy cream, milk, and beer. Cook until just at the simmering point, about 5 minutes. Whisk in the chocolate chips, vanilla, and between 1 – 2 tablespoons of sugar, depending on how sweet you like it.

Continue whisking over medium heat until the chocolate has completely melted and the hot chocolate is bubbling.

Pour into your favorite mug and top with marshmallows. Enjoy immediately!

Notes:

This makes two large mugs of hot chocolate but can easily be doubled.

The marshmallow recipe makes plenty of marshmallows, about 20 large. They can

be stored in an airtight container at room temperature for about a week.