Hot cocoa in a jar
I haven’t been able to stop thinking about this idea of hot cocoa in a jar since I made meringue angel kisses a few weeks ago, and sure enough, these little jars turned out just like store-bought individual hot chocolate packets…except so much cuter!
To start, I modified the Alton Brown hot cocoa mix from our first 101 Days of Christmas to make individual servings. But what makes these so much fun is the mini “marshmallows” on top, which melt just like the ones in the packets. (Hint: They’re tiny bits of meringue, not marshmallows!)
Tiny Meringue Marshmallows
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup castor sugar*
Preheat the oven to 200 degrees F.
Combine egg whites, cream of tartar, vanilla extract, and salt, and beat with an electric mixer on medium speed until soft peaks form. Slowly add sugar to the mix and beat on high speed until stiff peaks form and the mixture is glossy.
Add a tiny decorating tip to a pastry bag and carefully add meringue to the bag.
Pipe meringue “dots” onto a cookie sheet lined with parchment paper. They should be no bigger than 1/8-1/4″ each. This recipe makes a ton of tiny marshmallows, so put them as close together as you can.
Bake for 1 hour until they’re firm and easily lift off the parchment paper. Transfer to a wire rack to cool.
Store for two weeks in an airtight container at room temperature or freeze for longer shelf life.
See? Just like from a packet!
To make the hot chocolate, add the following ingredients to each 4-ounce jelly jar:
- 2 tablespoons dry milk
- 1-1/2 tablespoon confectioners sugar
- 1 tablespoon cocoa powder
- pinch of salt
Mix well and fill the rest of the jar with the pieces of meringue.
Attach the tag to the jar by tying a piece of string around the neck and then closing the lid tightly.
Dump the whole jar in a mug and add hot water to prepare the hot chocolate.
Recipes from the archives:
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