ZAP BITES: Fresh Thyme's Coconut White Hot Cocoa & Matcha-Mint Marshmallows

It’s the official season of peppermint mocha and hot chocolate and we all worry about the extra holiday weight when indulging in the traditional holiday drinks. To ease your mind, we’ve shared one of our new favorite holiday recipes courtesy of Fresh Thyme Farmers Market; coconut white hot cocoa with matcha-mint marshmallows!

Coconut White Hot Cocoa Recipe

Total Time: 10 minutes (makes 4; 7 oz each)


  • 2 cups vanilla coconut milk
  • 1 cup Fresh Thyme coconut cream
  • 2 tsp. Fresh Thyme organic cane sugar
  • 3 oz. White chocolate melting wafers
  • 12 Matcha-mint marshmallows
  • Chocolate syrup, Fresh mint leaves


  1. In a medium saucepan, whisk together milk, cream and sugar. Bring mixture to a simmer over medium heat. Add white chocolate wafers and remove from heat. Whisk occasionally until chocolate is melted and mixture is smooth.
  2. Pour into 8 oz. mugs. Top with Matcha-Mint Marshmallows, a drizzle of chocolate syrup and fresh mint leaves, if desired

Each serving contains: 365 calories

Matcha-Mint Marshmallows

Total Time: 45 minutes plus 4 to 6 hours stand time (Makes 72 marshmallows)


Fresh Thyme organic powdered sugar cane sugar, for dusting

  • 1 cup cold water, divided
  • 3 (.25 oz) envelopes unflavored gelatin
  • 1 ½ cups Fresh Thyme organic cane sugar
  •  ¾ cup light corn syrup
  •  ¼ cup matcha powder, plus 1 Tbsp. for dusting
  • 1 tsp. peppermint extract
  • Non-stick cooking spray


  1. Line a 13×9×2-inch baking pan with parchment paper, extending the parchment over the edges of pan. Using a small sieve, generously dust parchment paper with powdered cane sugar; set pan aside.
  2. In a medium metal or heatproof mixing bowl beat 1/2 cup cold water and gelatin with an electric mixer on low until combined. Set aside. Mixture will thicken while standing. 
  3. In a medium saucepan, combine remaining ½ cup cold water, organic cane sugar, and corn syrup. Cook and stir over medium heat until sugar is dissolved. Clip a candy thermometer to the side of the pan. Boil mixture over high heat, stirring occasionally, until thermometer registers 240°F. Remove saucepan from heat; remove thermometer. 
  4. Turn electric mixer on low and slowly pour syrup into gelatin mixture. Beat on low until combined. Beat on high for 10 minutes or until mixture becomes very thick, white, and fluffy. Add 1/4 cup matcha powder and peppermint extract. Beat on medium-low until well combined. 
  5. Spray a small offset spatula with cooking spray. Pour marshmallow mixture into prepared pan and use spatula to quickly spread marshmallow mixture evenly in pan. Using a small sieve, generously dust surface with additional powdered sugar and remaining 1 Tbsp. matcha powder. Let stand, uncovered, in a cool, dry place, for 4 to 6 hours or until dry.
  6. When marshmallows are dry, run a knife along the edges of the pan. Use the edges of the parchment paper to lift uncut marshmallows out of pan. Place on cutting board; cut into squares. Store marshmallows in layers separated by waxed or parchment paper in an airtight container for up to 1 week.

Each marshmallow contains: 29 calories

Image Credit: Fresh Thyme