Instant mix

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7 g cornstarch

7 g kosher salt

⅛ teaspoon cayenne pepper

260 g confectioner's sugar

105 g Dutch processed cocoa powder

272 g non-fat dry powdered milk (toasted)

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Marshmellows

¼ cup cornstarch

¼ cup 10x sugar

3 packets (2 ½ tsp) plain gelatin

½ cup water

340 g granulated sugar

60 g light corn syrup

1 teaspoon vanilla extract

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Hot cocoa mix prep

40 g hot cocoa mix

2 ounces hot water

4 ounces milk

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1. To make hot chocolate mix:

2. Preheat oven to 300°F.

3. Line a half sheet pan with parchment paper.

4. Add milk powder to the pan in an even layer.

5. Toast milk powder in the oven for 15-20 minutes until golden brown.

6. Remove from oven and cool for 15 minutes.

7. Combine toasted milk powder, cornstarch, kosher salt, cayenne pepper, confectioner's sugar, and Dutch processed cocoa powder in a food processor or blender.

8. Pulse ingredients until combined.

9. Store in an airtight container with a food-grade desiccant pack.To make marshmallows:

   To make marshmallows:

10. Grease a 9x13 inch baking pan with non-stick spray.

11. Sift ¼ cup cornstarch and ¼ cup 10x sugar into the prepared pan.

12. Save any leftover powder to dust the tops.

13. Add 1 cup cold water to the bowl of a stand mixer.

14. Sprinkle 3 packets (2 ½ tsp) plain gelatin over the water and let sit for 5 minutes.

15. Combine ½ cup water, 340 g granulated sugar, and 60 g light corn syrup in a saucepan.

16. Cook over medium heat until the mixture reaches 240°F.

17. Once the syrup is almost 240°F, attach the whisk to the stand mixer and set speed to low.

18. Slowly drizzle the hot syrup into the gelatin mixture.

19. Boost mixer speed to high and whip until very thick, fluffy, and the bowl is lukewarm (13-14 minutes).

20. Reduce mixer speed to half and add 1 teaspoon vanilla extract.

21. Lift the mixer head slowly so the fluff works off the whisk.

22. Transfer the marshmallow fluff to the prepared pan and smooth it out.

23. Dust the top surface with the reserved sugar/cornstarch mixture.

24. Let set uncovered at room temperature for at least 3 hours.

25. Portion the marshmallows using a pizza cutter.

26. Store marshmallows in an airtight container with a desiccant pack.To make hot chocolate::

27. To make hot chocolate:

28. Add 40 g of hot cocoa mix to a mug.

29. Add 2 ounces of hot water (about 200°F) and stir into a paste.

30. Add 4 ounces of milk.

31. Froth the mixture using a whisk, molinillo, or electric frother.