Treat yourself this holiday season with a cup of Starbucks® Peppermint Mocha Flavored Coffee topped with Salted Caramel Marshmallows and Starbucks® Holiday Cookie Straws – creamy, minty, rich and the perfect cozy drink!
This post has been sponsored by Starbucks. All thoughts and opinions are my own.
It’s officially hot coffee season!
Even though I will always be a cold brew person, I ALWAYS make an exception when Starbucks releases their limited time holiday coffees! These holiday flavors are available for a limited time only! So go buy yours now while they’re still in stock.
This is my favorite: Starbucks Peppermint Mocha topped with Salted Caramel Marshmallows AND a Starbucks Holiday Cookie Straw for good measure.
It’s so simple, yet sooo delicious and warm and cozy.
What you need:
- Starbucks Peppermint Mocha Flavored Ground Coffee
- Starbucks Holiday Cookie Straws canister
- and a few homemade salted caramel marshmallows (more on these later!)
You guys!! Starbucks Peppermint Mocha Coffee is my absolute favorite. It’s the perfect alternative when you want to stay home, cozy up on your couch, and catch up on your new favorite tv show.
Right now, you can pick up a bag (or stock up to last you all winter!) of Starbucks Peppermint Mocha and a canister of Starbucks Holiday Cookie Straws at your local Kroger store.
And while you are at Kroger, be sure to pick up some caramel and sugar, because the salted caramel marshmallows are also a must!
I should warn you though, once you taste a homemade marshmallow, you’ll never go back to purchasing the store-bought kind again. Commercial marshmallows are dry, way too sweet, lacking in flavor, and made with way too many artificial ingredients. I make my marshmallows with no corn syrup—just sugar, water, and gelatin.
Homemade marshmallows are like soft, melt-in-your-mouth, fluffy pillows of heaven. And the salty caramel swirled through each and every bite adds the perfect balance of flavor.
I know the thought of making your own marshmallows is intimidating, but it is actually pretty simple if you have a candy thermometer and an electric mixer.
You’ll need to let the marshmallows set for at least 6 hours or overnight before cutting them, so make sure to prepare them ahead of time. This way you can begin your morning with a super special Peppermint Mocha topped with Salted Caramel Marshmallows!Print
- 2 tbsp Starbucks Peppermint Mocha Flavored Ground Coffee (also available in K-Cups!)
- 6 fl oz water
- ¼ cup milk of choice or half and half
- 1 oz chocolate
- 2 ½ tsp sugar
- 3 Homemade Salted Caramel Marshmallows (recipe to follow)
- Brew coffee with 6 fl oz water.
- While coffee is brewing, heat the milk and chocolate until the chocolate is melted on the stovetop or in the microwave.
- Pour brewed coffee in mug, then add milk/chocolate mixture. Stir in sugar and mix well.
- Top with Salted Caramel Marshmallows and add a cookie straw.
- ½ cup caramel
- 1 tsp sea salt
- 2 ¼ cups sugar
- 2/3 cup water + ½ cup water, divided
- 7 tsp gelatin (3 packets)
- 1 cup powdered sugar
- ½ cup starch (tapioca, arrowroot, or corn starch)
- In a small bowl, stir caramel and salt until combined. Set aside.
- Prepare an 8×8-inch pan by lining it with parchment paper. Lightly grease parchment paper.
- Place sugar and 2/3 cup water in saucepan. Attach candy thermometer on side of saucepan, making sure the bottom of the thermometer is fully submerged. Heat over medium high until boiling, then reduce heat to medium. Cook until sugar reaches 245 degrees F.
- While sugar is cooking, add ½ cup water to bowl of an electric mixer. Sprinkle gelatin over the water and gently stir. Set aside for gelatin to bloom for 10 minutes.
- Once sugar has reached 245 degrees F, remove from heat. With the whisk attachment and on medium speed, gently pour sugar into bowl with gelatin. Once all of the sugar is added, increase the speed to high and whisk for 3-5 minutes or until white and fluffy.
- Working quickly, fold in salted caramel then transfer to prepared pan. Use a greased spatula to smooth out the top.
- Sift powdered sugar and starch in a separate bowl. Dust the top of the marshmallows with powdered sugar mixture. Reserve the rest of the powdered sugar. Let marshmallows sit at room temperature for at least 6 hours or overnight.
- Once set, dust a clean work surface with powdered sugar/starch mixture. Remove marshmallows from pan and turn out onto dusted surface. Cut into 30 squares. Dust with extra powdered sugar.
- Store marshmallows layered between sheets of parchment paper in an airtight container for up to 1 month.