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

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

2 tablespoons Kahlúa

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: Sift powdered sugar and cornstarch into a small bowl. Grease an 8-inch square pan with cooking spray, then dust it with the powdered sugar mixture, shaking out any excess into another bowl for later use.

Step 3: In a small saucepan over medium heat, combine granulated sugar, corn syrup, and Kahlúa. Cook without stirring until an instant-read thermometer reaches 240°F (soft ball stage). Remove from heat.

Step 4: With the mixer running at medium speed, slowly pour the hot sugar syrup into the gelatin mixture. Increase the speed to medium-high and beat until the mixture is fluffy and airy, about 12 minutes. Lightly grease a rubber spatula and offset spatula with cooking spray.

Step 5: Quickly transfer the marshmallow mixture to the prepared pan and spread evenly with the offset spatula. Let it 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. Cut the marshmallows into desired shapes and store them in an airtight container at room temperature until ready to use.

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

Step 8: Stir in the semisweet chocolate chips until melted and smooth. Add bourbon whiskey, 2 tablespoons Kahlúa, vanilla extract, and salt, stirring until well combined.

Step 9: Divide hot chocolate among mugs and top with whipped cream and Kahlúa marshmallows if using. Serve immediately and enjoy.

Tips & Variations

For a non-alcoholic version, omit the bourbon and Kahlúa and substitute with additional vanilla extract or a splash of coffee for depth.

If you prefer a dairy-free option, use almond, oat, or coconut milk instead of whole milk.

Store powdered sugar and cornstarch mixture separately to keep marshmallows from sticking when cutting and serving.

Experiment with different liqueurs like Irish cream or peppermint schnapps for unique flavor twists.

FAQs

Can I make the marshmallows ahead of time?

Yes, you can prepare the Kahlúa marshmallows up to a week in advance and store them in an airtight container at room temperature.

What can I use if I don’t have a candy thermometer?

Without a candy thermometer, you can test the sugar syrup by dropping a small amount into cold water. If it forms a soft ball that holds its shape but is still pliable, it’s ready for the marshmallow mixture.