23 Dec Vanilla-Rum Eggnog Marshmallows

Vanilla-Rum Eggnog Marshmallows // @butterlustblogVanilla-Rum Eggnog Marshmallows // @butterlustblog

Happy Eve of Christmas Eve, folks! How’s the holiday baking going? Are you buried in a pile of gingerbread men and cut-out cookies? If so, #jealous.

TRUE or FALSE? There’s always room for one more Christmas treat.

If you answered TRUE, you win! Yep, I’m squeezing one last Christmas recipe today, just in the nick of time. Tell me you have room. You do, right?


Let’s chat coffee for a hot second.

I work in a place that has pretty mediocre brew. Once upon a time, when I first started two years ago, we brewed our coffee in a french press using fresh beans from a local roaster. For a coffee novice like myself (read: Keurig), this was a most delicious revelation, and quickly became my ideal route for my early morning pick-me-up. Since then, my company has grown to a size that’s far too large for sharing french presses of coffee, huddled together in a tiny office kitchen. It’s not a bad problem to have, in fact, it’s excellent…except for the new, mass-produced, drip-method coffee.

Of course, I still drink it. By the 16 oz. cup. I’m far too frugal (and hurried in the mornings) to stop into a local coffee shop 5 days a week, so I endure. To make my morning cuppa more palatable — nay, delicious — I’ve been indulging in a little guilty pleasure of mine: International Delights coffee creamer (most of the time vanilla, except in the fall, when it’s pumpkin spice alllll the way). I’m not especially proud of this dependency, but hey, it transforms crappy office coffee into cozy deliciousness, and it’s of the utmost importance that I get my caffeine in the AM. And I know you guys can relate to that.

Vanilla-Rum Eggnog Marshmallows // @butterlustblogVanilla-Rum Eggnog Marshmallows // @butterlustblogVanilla-Rum Eggnog Marshmallows // @butterlustblog

So, when I stumbled across ID’s very own version of Nog this season, it came as no surprise that I was totally on board. Intended to be drunk all by itself (or generously spiked), I’ve actually been treating it as a coffee creamer, sneaking it into my morning cup for something a little extra indulgent because, holidays! Of course, my baker’s brain does wander, and before I knew it I was not only working Nog into my coffee and my bourbon, but also into my Christmas sweets.

Vanilla-Rum Eggnog Marshmallows // @butterlustblogVanilla-Rum Eggnog Marshmallows // @butterlustblog

Have you ever had a homemade marshmallow? Life changing. They’re fluffy and light, with an irresistible buoyancy, like little sugar-dusted clouds the bounce back when you bite into them. They’re nothing like the variety you buy at the grocery store. You know the ones. Packaged in plastic bags, all sad and deflated, only saved by a healthy roasting over a campfire and the addition of some chocolate + grahams. No, no. Those aren’t marshmallows.

These homemade Vanilla Eggnog Marshmallows, they’re the real deal. Made with ID Very Vanilla Nog and laced generously with ground nutmeg and rum extract, they’re the holidays wrapped up in one very fluffy little package.

I don’t personally drink my eggnog warm, but I Googled it and it’s a thing, so I’m suddenly quite tempted to try it, topped with one or two of these guys for the most meta of Christmas cocktails. If that’s not your speed, add them to your coffee or hot chocolate, or just eat them plain. In fact, eating them plain is the only way to fully enjoy the mind-blowingly fluffy texture, so don’t miss out!

Vanilla-Rum Eggnog Marshmallows // @butterlustblogVanilla-Rum Eggnog Marshmallows // @butterlustblog

And finally, this will be my last post before the New Year so I want to take a moment to thank each and every one of you for being here. For reading, commenting and pinning, but most of all for your time. I am endlessly appreciative of your support, and I hope that each and every one of you has a fantastic holiday season, surrounded by friends, family, loved ones, and of course, plenty of holiday treats! Until 2016!


Thanks to International Delight for sponsoring this post! Visit InternationalDelight.com to share how ID helps you capture the spirit of the season for a chance to win a holiday brunch for friends and family hosted by International Delight!

A Few Notes About This Recipe:

Make sure you have everything prepped and ready to go before you begin heating anything on the stove. This process can move quickly so you want to make sure the sugar solution has your full attention.

You must have a candy thermometer to make this recipe. You don’t need anything fancy — I picked mine up for a few dollars at my local grocery store.

I used International Delight Very Vanilla Nog in this recipe, but you can substitute any brand of eggnog you have on hand.

The egg whites called for in this recipe are optional but encouraged. I always use whipped egg whites in my marshmallows, as they are responsible for achieving the incredibly fluffy texture that I’m after. You can eliminate them and still achieve a fluffy marshmallow, the difference is small but noticeable.


Adapted from Naomi’s recipe for The Kitchn

Vanilla Eggnog Marshmallows


  • 1/2 cup of water
  • 3 tablespoons powdered gelatin (3 packets)
  • 2 cups granulated sugar
  • 1/2 cup ID Very Vanilla Nog
  • 1/4 cup light corn syrup
  • 2 large egg whites, room temperature (optional)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 2 teaspoons ground nutmeg, divided
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch


  • Line an 8X8 pan with parchment paper and grease well. I like to use cooking spray, to ensure everything is well coated.
  • Pour the water into a small bowl and sprinkle the gelatin over the top. Set aside.
  • Place your egg whites in the bowl of a stand mixer fitted with whisk attachment, so they're read to go when it's time to beat them.
  • In the bowl of a large, heavy-bottomed pot, combine the sugar, nog and corn syrup. Cook over medium heat, stirring to melt the sugar. Once the sugar has melted, bring the mixture to a boil. Cook without stirring until the mixture reaches 240F, about 8-10 minutes.
  • While you're waiting for the sugar mixture to reach temperature, microwave the gelatin mixture for 10-15 seconds until liquid.
  • Start to beat the egg whites when your sugar mixture reaches about 225F. The idea is to have the egg whites reach stiff peaks right about the time you're ready to pour the hot sugar into the mixer. If your egg whites reach stuff peaks before your sugar mixture is ready, stop the mixer -- don't over-beat.
  • When the sugar reaches 240F, remove from the heat and mix in the gelatin.
  • With the mixer on low, carefully pour the hot mixture into the bowl of the stand mixer. Once combined with the egg whites, turn the speed up to high and beat for 8-10 minutes until thick.
  • Add on teaspoon of nutmeg and extracts and beat again for another minute.
  • Use a lightly oiled spatula to scrape the marshmallow into your prepared pan. Clean the spatula, re-oil, and use it to smooth out the top of the marshmallow (it won't look completely even).
  • Set aside at room temperature to cool and set overnight, or for at least 8 hours.
  • Once set, use a greased knife to cut into one-inch squares. You may need to clean and re-grease your knife several times during this process.
  • Sift together the additional teaspoon of nutmeg, powdered sugar, and corn starch and toss the cut marshmallows in the mixture.
  • Keep in an airtight container for up to 5 days.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.


Post A Comment