Two years ago, I shared a ginger and chilli spiced hot chocolate recipe. Today, I've gone for peanut and ginger, a combination that seems odd at first, but one that works to a tee. I discovered that I liked this combination while experimenting with some raw, vegan energy bites. Along with freshly grated ginger, dried fruits and dessicated coconut, I decided to add a dollop of peanut butter and was left with a deliciously moreish mixture. I've taken that as the inspiration for this recipe, but gone a step further by adding a smooth, silky marshmallow cream topping and pieces of soft marshmallow.
The method for making the hot chocolate is easy as pie. The marshmallow is also pretty simple too but involves more processes. To create the marshmallow cream, you'll need to start off with aquafaba vegan meringue (which I used for my mango macarons recipe). The tutorial video below will show you exactly how the meringue is made. To that, you will need to add one tablespoon of xantham gum, which is what gives it the gooey marshmallow consistency.
For the hot chocolate:
- 1 cup coconut milk
- 1/4 cup dark chocolate pieces
- 1 tsp grated fresh ginger
- 1 tbsp unsalted peanut butter (organic if possible)
- coconut sugar or brown sugar to sweeten (optional)
For the meringue cream and meringue pieces:
- 1 batch of vegan meringue mixture (see video above for recipe)
- 1 tbsp xantham gum
- extra vanilla extract
Start by making the marshmallow cream. The base is vegan aquafaba meringue. Add the xantham gum and a little extra vanilla extract while whisking in order to get a soft marshmallow consistency. It should look like this...
Place about a quarter of this mixture into a piping bag and pipe small marshmallow pieces onto a baking tray lined with baking paper...Place in the oven on the lowest setting and allow it to dry out slightly for about 10-15 mins so that it is still soft and spongy, but able to hold its shape. Leave to cool before peeling off the baking paper.
Next, make the hot chocolate by adding all the ingredients to a saucepan. Heat up the coconut milk, add the dark chocolate pieces, peanut butter and grated ginger, and bring to a boil...
Strain to get out any ginger pieces. Pour into your mug or glass, filling up 3/4 of the way...
Place the rest of your marshmallow cream mixture into a piping bag and pipe over the hot chocolate, working your way up and around in a swirl pattern...
Take a few of the baked marshmallow pieces and dot it around your swirl. Dust with a generous helping of grated dark chocolate to complete the drink!