Step 1

Line an 8-x8-inch pan with parchment. Spray lightly with cooking spray. (A little spray underneath the parchment will also help hold it in place.)

Step 2

Pour the water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin on top and allow the mixture to sit 5-10 minutes.

Step 3

Meanwhile, place the sugar, eggnog, and maple syrup in a saucepan over medium heat and cook, stirring until the sugar dissolves. Bring the mixture to a simmer and cook without stirring until candy thermometer reads 240 degrees F, about 8 to 10 minutes.

Step 4

Pour the syrup mixture into gelatin mixture and whisk on low until combined. Once combined, increase speed to high and beat until thick and fluffy, and mixture triples in volume, about 10 minutes. Add vanilla beans seeds and coconut rum, beat until well combined.

Step 5

Scrape the mixture into the prepared pan. Use a lightly oiled offset spatula to smooth out top (top surface will not be completely even). Set aside to cool at room temperature for 8 hours or overnight.

Step 6

Use a serrated knife and slice into 1-inch cubes. Whisk together the powdered sugar and cornstarch until well combined. Toss cut marshmallows in powdered sugar mixture. Dust with nutmeg. Marshmallows will keep in an airtight container for up to 5 days. You may also dip the marshmallow in melted chocolate and sprinkle with sea salt.

Step 7

In a small bowl, mix together the cocoa powder, coconut sugar and salt. Heat a large saucepan over medium heat. Add the coconut milk. Bring it to a simmer, stirring every few minutes. Sprinkle the dry chocolate mixture over the hot milk, turning the heat down to low. Whisk continuously until smooth (do not let it boil), then whisk in the chopped chocolate and vanilla beans. Stir in the Kahlua and hazelnut liquor. Serve warm with eggnog marshmallow, whipped cream and toasted coconut.