Eggnog Marshmallows

Yield: Serves 4


For eggnog:

70 g caster sugar

2 eggs

½ cup + 3 Tbs (160 g) organic whole milk

160 g white chocolate

10 drops organic sweetener extract, vanilla

1 pinch of sea salt

¼ tsp nutmeg

6 g gelatin

1 Tbs hot water

130 g dark chocolate shavings, to garnish

For marshmallow:

½ cup (120 g) water

30 g gelatin

10 g marshmallow root powder

200 g egg white

½ cup powdered sugar

870 g sugar

1 cup + 4 tsp agave syrup

1 cup + 1 Tbs water

20 drops organic sweetener extract, vanilla

Pinch chili powder

2 pinches sea salt

¼ tsp nutmeg


  1. Line a 13 x 13” pan with parchment. Spray lightly with cooking spray.
  2. To make the eggnog, whisk together sugar and eggs in a bowl.
  3. In heavy bottomed saucepan, heat milk on medium (if you have a thermometer, until 170º F).
  4. Pour milk slowly into egg mixture while gently whisking the eggs.
  5. Once combined, pour back into pan and simmer on low heat (it’s finished when egg mixture coats the back of a spoon).
  6. Remove from heat. Add white chocolate, vanilla, salt, and nutmeg.
  7. Melt gelatin in hot water, and add to eggnog mixture. Set aside to cool.
  8. To make marshmallow:
  9. Pour the water into mixer bowl. Add gelatin, marshmallow powder, and egg white. Set aside.
  10. To make syrup, place sugars, agave syrup, and 1 cup + 1 Tbs water in a saucepan over medium heat. Stir until sugar dissolves.
  11. Bring mixture to a simmer, and cook without stirring for 8 to 10 minutes.
  12. Pour syrup mixture into gelatin mixture. Whisk on low until combined.
  13. Increase speed to high, and beat until thick and fluffy or until mixture triples in volume, about 10 minutes.
  14. Add vanilla, chili powder, salt, and nutmeg. Beat until well combined.
  15. Using lightly oiled spatula, scrape half the marshmallow mixture the prepared pan and smooth evenly. Take half of the eggnog composition and spread evenly on the first marshmallow layer.

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