Hot Chocolate with Marshmallows

1. In a saucepan over medium heat, bring milk to a gentle simmer.
2. Whisk in sugar, cocoa powder, chocolate, and cinnamon (if using). Simmer the mixture, whisking continuously, until the chocolate and sugar are melted and the mixture begins to thicken.
3. Divide among four mugs. Serve topped with mini marshmallows. Try making your own (recipe below)!

*If you have the time, melt chocolate separately in a double boiler (or, just set a bowl over a saucepan of simmering water). Heat milk with other ingredients separately. Once the chocolate is melted, whisk into the milk mixture.

1. In the bowl of a standing mixer with a whisk attachment, pour ½ cup ice-cold water. Place gelatin on top of the water. Have whisk attachment standing by.
2. In a small saucepan over medium-high heat, combine the remaining ½ cup water, granulated sugar, corn syrup, and salt. Cook, stirring often, until mixture reaches 240º, 8-10 minutes.
3. Remove from heat immediately. With the mixer on low speed, pour sugar syrup slowly down the side of the bowl into the gelatin mixture. Once you’ve added all of the syrup, increase the speed to high.
4. Continue whipping until the mixture is very thick, 12-15 minutes.
5. Add vanilla.
6. Combine confectioners’ sugar and cornstarch in a small bowl.
7. Line 4 rimmed baking sheets with parchment or waxed paper. Mist with nonstick cooking spray, and dust with sugar/cornstarch mixture.
8. Scoop the syrup/gelatin mixture into a piping bag fitted with a ½-inch round piping tip. Pipe the mixture onto prepared sheet pans lengthwise, leaving about 1 inch between strips.
9. Sprinkle tops with enough of the cornstarch mixture to cover lightly. Let strips set 4 hours, or up to overnight.
10. Cut into ½-inch pieces; then dust all sides of each marshmallow lightly with remaining sugar/cornstarch mixture. Store in an airtight container for up to a week.

Yield: Approximately one pound of marshmallows