At a local coffee shop near my apartment, you can find Nutella lattes and hot chocolate. So so dreamy but easy to make! My favorite milk to do this with is almond milk. I've tried coconut, cashew, and whole.
For the hot chocolate:
1 heaping tbsp Nutella
1 cup almond milk
Add Nutella to mug of milk. Heat up. Stir. Enjoy. Multiply recipe to make as much as you like.
You can also make this over the stove for a large crowd and blend with an immersion blender.
I don't have a candy thermometer, so everything I did was kind of a guesstimate. So I can't guarantee that these will turn out but yolo. If you have a thermometer, check out Lexie's kitchen for more detailed instructions.
For the maple marshmallows:
1/2 cup cold water
2 teaspoons vanilla extract
1/4 teaspoon salt
2-1/2 tablespoons powdered gelatin
1 cup pure maple syrup
1/8 teaspoon cream of tarter
Lots of powdered sugar and cornstarch (or arrowroot)
Grease an 8x8 inch square pan and line with parchment paper.
Pour the water into a large mixing bowl, like the biggest one you have. Then pour the gelatin over the water and mix with a whisk.
Pour the maple syrup into a medium sized pot and add the salt and cream of tartar. Heat the mixture over medium high heat for 9 minutes. Then pour the syrup into the gelatin mixture. Using a hand mixer, mix on low increasing speed to high for about 7 minutes. You want the mixture to lighten up and form ribbons when you lift the mixer up as supposed to a thin stream of marshmallow fluff. This is before the fluff forms soft peaks. Add the vanilla, give it another quick mix and then pour into parchment paper lined pan. Let set for 4 hours.
Turn out onto a cutting board covered with plenty of powdered sugar and a sprinkle of starch. Cut the marshmallows with a greased knife. Then cover with powdered sugar and more starch. Store in a sealed container at room temperature. Also these don't toast, they just melt. So no s'mores.