Yasmine Zachmeyer // Little Iowa Farm

One of our favorite drinks during the cooler months is hot cocoa. After learning what was in the packets of cocoa mix, I knew I had to make it from scratch. This hot cocoa is crafted with hydrolyzed collagen and cacao powder which contains magnesium.

I have seen beef gelatin marshmallows all over my Instagram feed recently, so knew I had to give those a shot as well and everything turned out delicious.

Collagen and beef gelatin both come from animal connective tissues, but they have some differences:

1. Source:

• Collagen: Derived from the connective tissues of animals, typically the hides and bones.
• Beef Gelatin: Also derived from animal connective tissues, specifically from the collagen found in the skin, bones, and connective tissues of cows.

1. Form:

• Collagen: Often comes in a hydrolyzed form, where the collagen has been broken down into smaller peptides. It’s commonly used in powders or supplements.
• Beef Gelatin: Is the cooked form of collagen. When collagen is heated, it undergoes a process of hydrolysis and turns into gelatin. It sets and forms a gel-like substance when cooled.

1. Uses:

• Collagen: Widely used for its potential benefits for skin, hair, and joint health. It’s often used in supplements, beauty products, and as a protein boost in various foods.
• Beef Gelatin: Commonly used as a thickening agent in cooking and baking, especially in recipes like marshmallows, gummies, or certain desserts. It can also be used to make a gelatinous broth.

1. Functionality:

• Collagen: Typically used for its nutritional and health benefits. It’s known for supporting skin elasticity, joint health, and more.
• Beef Gelatin: Primarily used for its gelling properties. When dissolved in hot water and cooled, it forms a gel, providing structure to foods.

In summary, collagen is often used for its potential health benefits in a supplement form, while beef gelatin is used more for its functional properties in cooking and baking. However, they both originate from animal connective tissues and share some similarities in terms of composition.

My bovine gelatin and collagen both come from Perfect Supplements! They are a very reputable, 3rd party tested supplement company and we have a wide variety of their products. They have some great deals (like buy 3, get 20% off!) and they allow you to stack my affiliate code “YASMINE” for extra savings!! I highly recommend the “Grass-Fed Greatness” bundle which includes: collagen, bovine gelatin and my ultimate favorite – beef liver capsules. 🤩

If you give this hot cocoa and marshmallow recipe a try – tag me on Instagram so I can see! @little.iowa.farm

The links below are affiliate links. It does not cost you anymore to order from them, but it does give me a little extra income as a stay-at-home-mom. I will only share links of products I personally recommend that I have tested or used myself. 

Healthy Hot Cocoa

Ingredients:

• 2 cups of milk (dairy or non-dairy, we use raw)
• 2 tablespoons of cacao powder
• 1-2 tablespoons of sugar (adjust to taste)
• 1 scoop of collagen powder
• 1/4 teaspoon of vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan over medium heat, warm the milk until it’s hot but not boiling.
2. In a bowl, mix cacao powder, sugar, collagen powder, and a pinch of salt.
3. Gradually whisk the dry ingredients into the hot milk until well combined.
4. Continue to whisk until the hot chocolate is smooth and heated through.
5. Remove from heat and stir in vanilla extract.
6. Pour the hot chocolate into mugs and top with whipped cream or chocolate shavings if desired.
7. Enjoy your collagen-infused homemade hot chocolate!

Note: Adjust sweetness and cocoa powder to your liking, and feel free to experiment with other flavor additions like cinnamon or a dash of nutmeg.

Beef Gelatin & Maple Syrup Marshmallows

Ingredients:

• 1 cup cold water
• 4 tbsp. beef gelatin
• 1/2 cup maple syrup
• 1/2 tbsp vanilla

Instructions:

1. Add cold water to a small saucepan, sprinkle gelatin on top and let “bloom” for 5-10 minutes

2. Once bloomed, begin heating the gelatin mixture until it is smooth and dissolved. Add maple syrup and vanilla and mix well.

3. Slowly poor this mixture into a stand mixer or bowl for mixing and begin beating on low speed.

4. As the mixture begins to thicken, you can increase the speed. It takes a while (around 10 minutes)

5. Keep a close eye on it! When you see soft, small peaks form… stop the mixer!

6. Transfer to a glass dish, that’s been lined with parchment paper and set in the fridge for a few hours or until set.

7. Remove from fridge once fully set and cut into desired size. I keep mine in a mason jar in the fridge.