Happy Friday! It’s getting colder here and so I’ve been making a lot of hot cocoa! There are so many great hot cocoa flavors but my favorite is gingerbread. I love the addition of the ginger and warm spice flavor and so I’m excited to share Mickey’s Gingerbread Cocoa! Topped with whipped cream and homemade Mickey marshmallows, this festive drink will put you in the holiday spirit!
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To make Mickey’s Gingerbread Cocoa, first mix your favorite cocoa mix into a cup of warm milk. For mine, I used Swiss Miss Simply Cocoa Dark. Once your cocoa is mixed, stir in 1-2 tablespoons of gingerbread syrup. For this, I used the gingerbread syrup made by Monin.
Once the cocoa is mixed, decorate it with your desired toppings. For mine, I used some whipped cream, some shaved chocolate, and some homemade vanilla Mickey marshmallows!
While marshmallows might seem hard to make, they’re actually pretty straightforward. They do need to rest overnight though, so I would recommend making them the day before you’d like to use them.
To make the Mickey marshmallows, first combine the gelatin powder and water in a heat-safe bowl. Next, combine the sugar, corn syrup, salt, and water in small saucepan over medium heat. Cook until the sugar dissolves and then turn the heat to high and cook until the mixture reaches 240 F. It’s helpful to use a candy thermometer for this part. Once the mixture reaches 240 F, remove it from the heat.
Beating on low, slowly pour the sugar syrup into the gelatin mixture. Turn the beaters to high and beat until very thick, about 15 minutes. Add the vanilla and mix throughly.
Sift powdered sugar into an 8×12 glass baking dish. Pour the marshmallow into the baking dish, smoothing the top. Sift more powdered sugar on top and let rest uncovered overnight.
Once the marshmallow is set, turn it out onto a cutting board and cut into shapes using a small Mickey Mouse cookie cutter. For this, I used a small biscuit cutter that I found on ShopDisney.
Add the marshmallows to your cocoa and enjoy!
Happy cocoa season!
Mickey’s Gingerbread Cocoa
Ingredients
Gingerbread Cocoa
- 1 cup warm milk
- 1 packet hot cocoa mix
- 1-2 tablespoons gingerbread syrup
Cocoa Decoration
- whipped cream
- Mickey marshmallows (see below)
- chocolate shavings
Instructions
Gingerbread Cocoa
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Mix cocoa powder into warm milk.
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Stir in 1 tablespoon gingerbread syrup. Taste and add more if needed.
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Top hot cocoa with whipped cream, marshmallows, chocolate shavings, and other toppings as desired.
Mickey Marshmallows
These fluffy vanilla Mickey Marshmallows are perfect for hot cocoa!
Ingredients
Mickey Marshmallows
- 3 packages unflavored gelatin powder
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- powdered sugar
Equipment
- candy thermometer
- 8×12 glass baking dish
- small Mickey cookie cutter
Instructions
Mickey Marshmallows
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Combine the gelatin with ½ cup cold water in a heat-safe bowl. Set aside.
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Combine the sugar, corn syrup, salt, and ½ cup water in a small saucepan and cook over medium heat until sugar dissolves.
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Raise the heat to high and cook until the syrup reaches 240 F. Remove from heat.
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Beating on low, slowly pour the sugar syrup into the gelatin. Turn the beaters to high and beat until very thick, about 15 minutes. Add the vanilla extract and mix thoroughly.
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Stift powdered sugar into a 8×12 glass baking dish. Pour the marshmallow into the dish, smoothing the top. Sift more powdered sugar on top of the marshmallow.
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Let sit uncovered overnight.
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Once the marshmallow is set, turn it out onto a cutting board and cut into Mickey shapes using a small Mickey shaped cookie cutter.