Instructions: To make marshmallows: Combine 1/4 cup water, corn syrup and sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to soft-ball stage, about 235 degrees.

Meanwhile, whip egg whites until soft peaks form. In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let dissolve. When syrup reaches 235 degrees, remove from heat, add gelatin and mix. Pour syrup into whipped egg whites. Add vanilla and continue whipping until stiff. Transfer to pastry bag.

To make hot cocoa: Place milk in a saucepan and heat to a simmer over medium heat. Meanwhile, stir together cocoa powder, sugar and cinnamon. A few teaspoons at a time, stir some hot milk into cocoa mixture to make a smooth paste. Scrape cocoa mixture into saucepan with remaining milk and simmer for 2 minutes; do not let it boil. Turn off heat and add vanilla.

Pour cocoa into small serving cups and pipe or place 4 mini marshmallows in each cup. Add a cinnamon stick (you can sip hot cocoa through it). Serve immediately with cookies, any dessert or on its own. (Any leftover marshmallow can be molded or piped into any shape and decorated with colored sugar.)

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