Hold on to your winter hats, folks, have I got a heavenly treat for you!
About a month ago, during the first blizzard-y squall that took hold of New York City….or was it the second? To be honest, it’s all blending together in a dirty, slushy mess in my head, not unlike the frozen sludge covering the mean streets of the city itself. What month is it?! Sob. Can you tell I’m OVER WINTER?! #OverIt #MakeItStop #IsItAprilYet #WheresMyMommy…Hashtag – I’m a big fat sissy baby. In ANY case, back to last month…I was home sick, it was snowing heavily outside, the temps barely stretched into the double digits, and I was feeling SUPER sorry for myself. Then, something miraculous happened. The booze fairies had THIS amazingness delivered to my door! I was so delighted, I even threw on a fancy kimono to answer the door! Things were looking up!
I pretty much immediately ripped into the L.A. Burdick Milk Drinking Chocolate and made a hot cup of zOMG! That cheered me up stat. Then, I added a 1/2 oz of Patrón XO Café Dark Cocoa and, that’s when the booze angels started singing. It’s that good. The tequila based liqueur is part of the Patrón XO line. It uses Patrón Silver as its base and sources both the coffee and dark chocolate from Mexico in order to produce a wicked good liqueur.
When I hosted an impromptu group of friends in my Brooklyn neighborhood post Juno blizzard tease last week, I decided to recreate this tequila, chocolate, coffee ambrosia. Everyone was anxious to leave their apartments after being cooped up for a few days and I was initially going to have people over for afternoon Bloody Marys. But then I remembered my last winter storm cup of cheer, and I had to share!
I used almond milk for the hot chocolate because that’s about all I had in my apartment that first storm. But I stuck with that the second time around because it was so yummy! And my guests loved it as well. I also highly recommend the sublime L.A. Burdick Milk Drinking Chocolate. It’s seriously a bag full of pure chocolate shavings. Insane.The important thing here is to make it to your liking and then sit back and discover how much better it gets once you buzz that baby up! You’ll only need about 1/2-1 oz of Patrón XO Café Dark Cocoa per serving.
What made it even more of a hit were the maple marshmallows that my friend Lee brought over. He’s not only a brilliant writer who has been featured here once before, but is also a seasoned maple syrup slinger with Deep Mountain Maple at Union Square’s Greenmarket. You can usually count on him for some type of maple-y treats. Lee and Deep Mountain Maple was kind enough to share the recipe with us!
Mix 1/2 cup powdered sugar and a 1/2 cup of corn starch together to make 1 cup of powdered mixture
Spray the sides and bottom of 9×13 pan with non-stick spray, or grease lightly with vegetable oil. Dust the pan with some of the powdered sugar mixture.
In the bowl of a standing mixer fitted with the whisk attachment, sprinkle 3 envelopes unflavored gelatin over 1/2 cup cold water and let stand.
In a large, heavy saucepan, cook 3 cups maple syrup (preferably Grade A Amber Rich) until it registers 240-241 on a candy thermometer. Immediately remove from heat.
Pour the VERY HOT syrup over the gelatin and mix at low….then gradually higher speed until high.
While mixing, add 1/4 teaspoon salt
Beat the marshmallow for about 10 minutes — until the bowl becomes lukewarm and the mixture has about tripled in volume.
Quickly pour the marshmallow into the powdered pan and spread to fill. Be diligent! It’s very sticky and will start to set up. Use some spray or vegetable oil on the spatula if you are having trouble.
Dust the top generously with more powdered sugar mixture.
Let sit at room temp for about 6 hours, or overnight.
Turn the marshmallow out on to a cutting board. Using a bench scraper, or long knife, cut the marshmallow into long strips, then cut the strips into cubes. As you cut, roll the marshmallows in the powdered mixture to coat all the sides. You can put a bunch of them in a big mesh strainer and shake them over the sink a few times — to get as much powder off of them as possible.
Keep airtight for up to 1 week, or airtight in the freezer for up to one month.