We received free marshmallows from Chicago Vegan Foods in exchange for developing this recipe to feature here on TCV. As always, all opinions expressed are our own.
After we asked what was new for the holidays, Dandies sent us a box of vanilla, pumpkin, and peppermint mini marshmallows to try, and it's been a lot of fun to dream up a new way to highlight one of our favorite vegan treats. This festive drink is earthy due to the matcha powder, rich because of the white chocolate, and the peppermint marshmallows add a sweet note to balance everything out.
We've been big fans of Dandies marshmallows for a while now. They're aren't made with corn syrup or gelatin, and they're non-GMO and kosher, so it's awesome that folks who usually have to avoid marshmallows can enjoy these along with everyone else. They're great to have on hand for topping sweet potato casserole at Thanksgiving, making Brown Rice & Brown Butter Crispy Treats or a pumpkin version, and for stocking a S'Mores Bar outside around the fire pit (or use for Gingersnap Oven S'Mores if it's too dang cold out).
Dandies are available online, and the vanilla flavor is often on the shelves at Whole Foods in the baking section. We also found peppermint version on sale here and here.
(Oh, we also have to mention that we brought out our mini slow cooker for this recipe; we use ours all the time since receiving it a few years ago. A friend brought it to a party with a dip she made already in it and then said, Keep it; that's your gift! We use it all the time now for cooking beans and soup, and it really was a cool thing we didn't know we needed but actually did.)
White Chocolate Matcha Hot Chocolate + Dandies Peppermint Mini Marshmallows
2 1/2 cups milk of your choice
1 tablespoon maple syrup
2 ounces (about 6 squares) white chocolate
2 teaspoons matcha powder
1/2 teaspoon vanilla
Maldon sea salt (to taste)
Handful of Dandies peppermint mini-marshamallows
Place milk, maple syrup, white chocolate, matcha, vanilla, and sea salt into your mini-slow cooker and set it on low for an hour or so; whisk the mixture twice during this time so that the chocolate melts. Set the slow cooker on high to further warm for an hour; whisk before serving in mugs. Top with peppermint marshmallows. (Serves 2; recipe can be doubled or tripled if needed).