• For Cocoa Mix: Mix all ingredients together and store in an airtight container for up to 6 months.
  
• For Marshmallows: Line a 9x13 inch baking dish with plastic wrap and spray with non-stick cooking spray. Spray another piece of plastic wrap to cover the top, and set aside. In a stand mixer bowl with a whisk attachment, sprinkle the gelatin over ½ cup of water and let stand while you prepare the other ingredients.
• In a saucepan over medium heat, mix ¼ cup of water, sugar, and corn syrup together. Bring to a hard boil and cook for 1 minute.
• Turn the mixer on low and slowly pour the hot syrup into the gelatin. Turn the mixer to high and whisk for 10-15 minutes or until stiff peaks form. Add the peppermint extract and blend until incorporated.
• Pour the mixture into the lined pan and smooth the top with an oiled spatula. Cover with oiled plastic wrap and allow to set for 4 hours or overnight.
• Mix together the sugar and cornstarch in a pie plate. Remove the marshmallows from the pan and slice into cubes with an oiled knife. Toss in the cornstarch/sugar mixture to coat and store in an airtight container.
• Tip: I love the peppermint with the hot chocolate. It tastes like one of those chocolate candies you get on a hotel pillow, but substitute 1 T. vanilla extract for a more traditional mallow.

To Serve

• For each serving mix 3 heaping spoonfuls of the cocoa mix and 2 T cold milk or water in a mug and mix until smooth. Stir in 1 cup of hot milk or water and top with peppermint marshmallows.