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Gin Hot Chocolate

Gin Hot Chocolate with Homemade Marshmallows


This is a mug of goodness for adults only! Boozy orange hot chocolate with bruléed homemade marshmallows. Yes please!

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 35 mins |
  • Cook Time : 10 mins
Categories: Drinks, Hot
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Homemade Marshmallows

20 g powdered gelatine
¼ C (60 ml) cold water
185 ml boiling water
2 C (500 ml) white sugar
1 egg white
1 tsp (5 ml) vanilla essence
¼ tsp (1,75 ml) salt 

non-stick spray
¼ C (60 ml) icing sugar and ¼ C (60 ml) cornflour, mixed

Boozy Hot Chocolate

2 C (200 ml) full cream milk
½ C (125 ml) pouring cream
½ tsp (2,5 ml) cinnamon
1 tsp (5 ml) vanilla extract
200 g Lindt 70% dark chocolate, broken into pieces
½ C (120 ml) Inverroche Coco L’Orange Gin

Homemade Marshmallows

In the bowl of a stand mixer, add the gelatine and the cold water and mix to combine. Add the hot water and mix to dissolve the gelatine. Add the sugar, egg white, vanilla and salt and mix with the whisk attachment for 20 minutes until light and fluffy.

Pour the mixture into containers that have been sprayed with non-stick spray and refrigerate until set.

When the marshmallow is set, cut into even squares. Lift the marshmallows out of the tray and using a fine sieve, dust with a mix of icing sugar and cornflour to prevent them sticking together. Keep in an airtight container.

Hot Chocolate

Place a medium-size saucepan over medium-high heat and add the milk, cream, cinnamon and vanilla. Heat until the mixture just begins to boil, then remove the saucepan from the heat and add the chocolate. Let the mixture stand for 2 minutes to allow the chocolate to melt and then stir to combine.

When ready to serve, add the Inverroche Coco L’Orange Gin and mix to combine (taste and adjust – add more gin if you prefer yours stronger). Pour into serving mugs, leaving a little room at the top to add your marshmallow (this is a rich mug of chocolate, so a smaller serving is a good idea).

Add a marshmallow to each mug and use a kitchen torch to brulée until caramelised. Serve immediately.