Get warm and cosy this festive season with this live-action version hot chocolate inspired by holiday favourite, The Polar Express
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 653 |
| Fat | 14.4g |
| Saturates | 9.2g |
| Protein | 14.3g |
| Carbs | 132.5g |
| Sugars | 116.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFGrease a 20cm x 20cm baking tin. Combine the corn flour with the icing sugar then generously dust the tin with the mixture. Cut a strip of baking paper and place it down the centre of the baking tin (this will help you remove the marshmallows easily).
To make the gingerbread marshmallows, combine 4 tbsp of water with the gelatine in the bowl of a stand mixer fitted with a whisk attachment. Stir and allow to bloom for 5 minutes.
Combine the fine grain white sugar, glucose syrup, molasses syrup, remaining water, spices and salt in a small pot. Place over a medium heat and bring to a boil. Boil until the sugar syrup reaches 120°C or soft ball stage. Take off the heat immediately.
Turn on the mixer and slowly pour the syrup in a steady stream down the inside of the bowl. Once all the syrup has been mixed in, leave to mix for a further 20 seconds.
Increase the speed to high and whisk for a further 8 minutes, until thick.
Pour the marshmallow mix into the prepared tin and generously dust the top with the rest of the corn flour-icing sugar mixture.
To make the iced hot chocolate, combine the cocoa powder, unrefined sugar and 125ml milk in a medium pot placed over a medium heat. Whisk continuously until the cocoa starts to thicken and form a paste, approx. 5 minutes. While whisking, slowly pour the rest of the milk in along with the chocolate and chilli. Bring to a gentle simmer and remove from the heat.
Divide between 4 mugs and serve with the gingerbread marshmallows.
