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chai latte marshmallow recipeA few months ago, Eric from Quirk Books asked me if I would like to be a part of a Marshmallow Madness contest hosted by Serious Eats. Marshmallows and some healthy competition? I am so there. The idea was to take the Classic Vanilla Marshmallow from Shauna Sever’s new book Marshmallow Madness and do a bracket similar to March Madness. (Marsh Madness, get it? Get it?) I had to take the basic recipe and morph it into something entirely different. Normally, I am great at this kind of thing. This time, I scratched my head for a bit. Not because I was not inspired, but because every amazing idea that I came up with was already in the book!

One of the perks of being a food blogger is that I get a lot of cookbooks for review. It is a perk for sure, as I happen to collect cookbooks. When the UPS man delivered this book to me, I was giddy when I opened the package. The cover is puffy. You read that right, the cover is puffy. If that doesn’t get you in the mood to make some ‘mallows, I just don’t know what will. The photography is gorgeous, and it is a pastel wonderland. My 6 year old daughter’s dream world. Who am I kidding? My dream world too.

Once I got going, it was easy to come up with new flavors. When the contest is over, I will tell you about some more, but I could only choose one. I ended up choosing chai latte because 1.) it is my favorite drink and 2.) it turned out even better than I could have ever imagined. Sweet, spicy, and creamy. If you like the drink, you will love these.

Shauna’s method for making marshmallows is a bit different than the one that I usually make, but once I got the hang of hers, it was a dream to work with. It is a three step process. You start with a bloom, make a syrup, and finish with a mallowing. It sounds straight out of Hunger Games, doesn’t it? A mallowing – it sounds almost ominous. But it isn’t, it just helps the little babies from sticking together. Normally, I show you every step when I make something. This is a two layer marshmallow, so I am going to show you the method only once. You simply change out the ingredients to make the second layer, but the steps are exactly the same. It is very important to have absolutely everything ready to go before you start cooking anything. Have all of your tools ready and your pan prepared. Make sure that your thermometer is accurate as well, otherwise the syrup will not work. A few degrees can make all of the difference. If you need to calibrate your thermometer, here is how.

chai latte marshmallow recipeLatte layer

The Bloom:

4 1/2 teaspoons unflavored powdered gelatin (Knox)
1/2 cup cold water

The Syrup:

3/4 cup sugar
1/2 cup light corn syrup minus 2 Tablespoons
2 Tablespoons honey
1 vanilla bean, seeded and scraped
1/4 cup water
pinch sea salt

The Mallowing:

2 teaspoons cinnamon
1/2 cup Classic Coating (1 1/2 cups powdered sugar plus 1 cup cornstarch)

Chai Tea Layer

The Bloom:

3 black tea bags
3 cinnamon sticks
2 cardamon pods
3 whole cloves
3 allspice berries
1/2 teaspoon ground ginger (or a 1-inch piece of fresh)
3/4 – 1 cup boiling water
4 1/2 teaspoons unflavored powdered gelatin

You will need 1/2 cup total of the black tea mixture

The Syrup:

3/4 cup sugar
1/2 cup corn syrup
1/4 cup water
pinch sea salt

The Mallowing:

1/2 cup Classic Coating
2 teaspoons cinnamon

chai latte marshmallow recipeI started by making the chai tea. It needs some time to steep and cool, it was ready to go by the time I was ready to work on the chai layer. Break the cinnamon sticks into a bowl. Crush the cardamon pods and allspice and add to the bowl. Add the cloves and ginger. Pour 1 cup boiling water over the tea and spices. Let steep for 30 minutes. It will cool completely. Strain the tea and spices out. You need 1/2 cup of the tea mixture for the chai layer.

chai latte marshmallow recipeWhen the tea has cooled, sprinkle the gelatin over the top. Let the gelatin soak for at least 5 minutes.

chai latte marshmallow recipeNow we need to start the syrup. Stir together the sugar, 1/4 cup corn syrup, water, and salt in a medium saucepan. Cook over high heat, boil, stirring occasionally. The syrup needs to reach a temperature of 240 degrees.

chai latte marshmallow recipeMeanwhile, add the other 1/4 cup corn syrup to the bowl of the mixer with the whisk attachment attached.

chai latte marshmallow recipeMelt the gelatin over a double boiler (or in the microwave for 30 seconds). Make sure that there are no granules left in the gelatin and that it is completely melted. Pour the gelatin into the bowl of the mixer with the corn syrup. Mix on low and keep it running.

chai latte marshmallow recipeSlowly pour in the syrup when it has reached 240 degrees. Increase the speed to medium and beat for 5 minutes. Increase to medium high and beat for another 5 minutes. Beat on the highest setting for 1 to 2 minutes more.

chai latte marshmallow recipeThe marshmallow will be fluffy, and have tripled in volume.

chai latte marshmallow recipePour the marshmallow into a 9×13 pan that has been coated generously with cooking spray. Use a paper towel to wipe out the excess and make sure that it evenly all over the surface of the pan. This really makes a huge difference. Spread the marshmallow evenly in the pan. Let the pan sit at room temperature while you make the next layer.

chai latte marshmallow recipeRepeat the exact same steps, but with the ingredients for the other layer. I started with the latter layer and then added the chai tea layer. It gave my tea plenty of time to steep, develop flavor, and cool. Spread the top layer on. Using an offset spatula coated with cooking spray made it easy to spread. Sift the mallowing over top. Reserve some of the mallowing for when you cut them. Let them set for 6 hours in a cool, dry place. Overnight is fine.

chai latte marshmallow recipeTake the marshmallows out of the pan, and cut into whatever shape you like. Dip the sides into the reserved mallowing. I used a large strainer and poured the mallow on top and shook it off into a bowl.

chai latte marshmallow recipeThere you have it, two layer Chai Latte Marshmallows! On a side note, I had my husband read this post to edit it, and he asked me if I was drunk when I wrote it. Sadly, no, this is just how I am.

Chai Latte Marshmallows

Ingredients

    Latte layer
  • The Bloom:
  • 4 1/2 teaspoons unflavored powdered gelatin (Knox)
  • 1/2 cup cold water
  • The Syrup:
  • 3/4 cup sugar
  • 1/2 cup light corn syrup minus 2 Tablespoons
  • 2 Tablespoons honey
  • 1 vanilla bean, seeded and scraped
  • 1/4 cup water
  • pinch sea salt
  • The Mallowing:
  • 2 teaspoons cinnamon
  • 1/2 cup Classic Coating (1 1/2 cups powdered sugar plus 1 cup cornstarch)
  • Chai Tea Layer
  • The Bloom:
  • 3 black tea bags
  • 3 cinnamon sticks
  • 2 cardamon pods
  • 3 whole cloves
  • 3 allspice berries
  • 1/2 teaspoon ground ginger (or a 1-inch piece of fresh)
  • 3/4 – 1 cup boiling water
  • 4 1/2 teaspoons unflavored powdered gelatin
  • You will need 1/2 cup total of the black tea mixture
  • The Syrup:
  • 3/4 cup sugar
  • 1/2 cup corn syrup
  • 1/4 cup water
  • pinch sea salt
  • The Mallowing:
  • 1/2 cup Classic Coating
  • 2 teaspoons cinnamon

Instructions

  1. I started by making the chai tea. It needs some time to steep and cool, it was ready to go by the time I was ready to work on the chai layer. Break the cinnamon sticks into a bowl. Crush the cardamon pods and allspice and add to the bowl. Add the cloves and ginger. Pour 1 cup boiling water over the tea and spices. Let steep for 30 minutes. It will cool completely. Strain the tea and spices out. You need 1/2 cup of the tea mixture for the chai layer.
  2. When the tea has cooled, sprinkle the gelatin over the top. Let the gelatin soak for at least 5 minutes.
  3. Now we need to start the syrup. Stir together the sugar, 1/4 cup corn syrup, water, and salt in a medium saucepan. Cook over high heat, boil, stirring occasionally. The syrup needs to reach a temperature of 240 degrees.
  4. Meanwhile, add the other 1/4 cup corn syrup to the bowl of the mixer with the whisk attachment attached.
  5. Melt the gelatin over a double boiler (or in the microwave for 30 seconds). Make sure that there are no granules left in the gelatin and that it is completely melted. Pour the gelatin into the bowl of the mixer with the corn syrup. Mix on low and keep it running.
  6. Slowly pour in the syrup when it has reached 240 degrees. Increase the speed to medium and beat for 5 minutes. Increase to medium high and beat for another 5 minutes. Beat on the highest setting for 1 to 2 minutes more.
  7. The marshmallow will be fluffy, and have tripled in volume.
  8. Pour the marshmallow into a 9×13 pan that has been coated generously with cooking spray. Use a paper towel to wipe out the excess and make sure that it evenly all over the surface of the pan. This really makes a huge difference. Let the pan sit at room temperature while you make the next layer.
  9. Repeat the exact same steps, but with the ingredients for the other layer. I started with the latter layer and then added the chai tea layer. It gave my tea plenty of time to steep, develop flavor, and cool. Spread the top layer on. Using an offset spatula coated with cooking spray made it easy to spread. Sift the mallowing over top. Reserve some of the mallowing for when you cut them. Let them set for 6 hours in a cool, dry place. Overnight is fine.
  10. Take the marshmallows out of the pan, and cut into whatever shape you like. Dip the sides into the reserved mallowing. I used a large strainer and poured the mallow on top and shook it off into a bowl.
http://bakedbree.com/chai-latte-marshmallows

 

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53 Responses to Chai Latte Marshmallows

  1. I’ve yet to make my own marshmallows! I am dying to! :)

  2. Mallika says:

    Your marshmallows are beautiful. They want me to reach out and grab them off my monitor screen!

  3. Ah! I read the title of this post and my jaw dropped. I LOVE chai lattes! Yum. I love how perfect you got them to look.

  4. Heather says:

    These sound awesome! And would make fantastic gifts!

  5. Sarah says:

    How fun it that?! I love chai.
    I really like your website, too, btw. The header picture is amazing. :)

  6. Cassie says:

    These are gorgeous, I love chai spices! I have never made homemade marshmallows so these might be the first!

  7. ErinCroutons says:

    Wow. Call me crazy but I wasn’t sure one could MAKE homemade marshmallows. I just thought they were this magical thing that somehow materialized…haha. I must try this when I have a lot of time on my hands. :)

  8. Yum! I love chai lattes! Homemade marshmallows look so much better then store bought ones!

  9. […] Print Chai Latte Marshmallows IngredientsLatte layer The Bloom: 4 1/2 teaspoons unflavored powdered gelatin (Knox) 1/2 cup cold water The Syrup: 3/4 cup sugar 1/2 cup light corn syrup minus 2 Tablespoons 2 Tablespoons honey 1 vanilla bean, seeded and scraped 1/4 cup water pinch sea salt The Mallowing: 2 teaspoons cinnamon 1/2 cup Classic Coating (1 1/2 cups powdered sugar plus 1 cup cornstarch) Chai Tea Layer The Bloom: 3 black tea bags 3 cinnamon sticks 2 cardamon pods 3 whole cloves 3 allspice berries 1/2 teaspoon ground ginger (or a 1-inch piece of fresh) 3/4 – 1 cup boiling water 4 1/2 teaspoons unflavored powdered gelatin You will need 1/2 cup total of the black tea mixture The Syrup: 3/4 cup sugar 1/2 cup corn syrup 1/4 cup water pinch sea salt The Mallowing: 1/2 cup Classic Coating 2 teaspoons cinnamonInstructionsI started by making the chai tea. It needs some time to steep and cool, it was ready to go by the time I was ready to work on the chai layer. Break the cinnamon sticks into a bowl. Crush the cardamon pods and allspice and add to the bowl. Add the cloves and ginger. Pour 1 cup boiling water over the tea and spices. Let steep for 30 minutes. It will cool completely. Strain the tea and spices out. You need 1/2 cup of the tea mixture for the chai layer. When the tea has cooled, sprinkle the gelatin over the top. Let the gelatin soak for at least 5 minutes. Now we need to start the syrup. Stir together the sugar, 1/4 cup corn syrup, water, and salt in a medium saucepan. Cook over high heat, boil, stirring occasionally. The syrup needs to reach a temperature of 240 degrees. Meanwhile, add the other 1/4 cup corn syrup to the bowl of the mixer with the whisk attachment attached. Melt the gelatin over a double boiler (or in the microwave for 30 seconds). Make sure that there are no granules left in the gelatin and that it is completely melted. Pour the gelatin into the bowl of the mixer with the corn syrup. Mix on low and keep it running. Slowly pour in the syrup when it has reached 240 degrees. Increase the speed to medium and beat for 5 minutes. Increase to medium high and beat for another 5 minutes. Beat on the highest setting for 1 to 2 minutes more. The marshmallow will be fluffy, and have tripled in volume. Pour the marshmallow into a 9×13 pan that has been coated generously with cooking spray. Use a paper towel to wipe out the excess and make sure that it evenly all over the surface of the pan. This really makes a huge difference. Let the pan sit at room temperature while you make the next layer. Repeat the exact same steps, but with the ingredients for the other layer. I started with the latter layer and then added the chai tea layer. It gave my tea plenty of time to steep, develop flavor, and cool. Spread the top layer on. Using an offset spatula coated with cooking spray made it easy to spread. Sift the mallowing over top. Reserve some of the mallowing for when you cut them. Let them set for 6 hours in a cool, dry place. Overnight is fine. Take the marshmallows out of the pan, and cut into whatever shape you like. Dip the sides into the reserved mallowing. I used a large strainer and poured the mallow on top and shook it off into a bowl.Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://bakedbree.com/chai-latte-marshmallows […]

  10. Deanna says:

    I love chai lattes, but I’m not a huge marshmallow fan. These seem like they would have so much flavor that I might make have to make them.

    All of my posts sound like they were written while I was drunk.

  11. Amazing!
    I love making marshmallows… they are so visually rewarding the way the puff up and fluff.
    Love the flavor combo. Genius!

  12. Brandon says:

    I have to say, I envy your ability to make marshmallows! I’ve made them twice now, and both times they were a sticky mess. Granted, they tasted just fine, the process was just too messy. I’ll take on almost any food, but marshmallows? I’ll leave them to you!

    I like that you are playing with cool flavors, however. Neat!

    • bakedbree says:

      Thank you Brandon. Sometimes, they can get a little out of hand. I had one particular episode where I had sugar and gelatin all over my kitchen, ceiling. It was ugly.

  13. Your marshmallows turned out amazing! I’m in the West Coast bracket and my posting date was last week…you’re stiff competition, ma’am :)

  14. I love chai and marshmallows – I love that you combined the two. Brilliant idea!

  15. I remember tasting some of your regular home made marshmallows when you had me over to your house in Greenwood, yummmy!! You are the marshmallow Queen! These look amazing, I might have to try to make them if I get enough courage to try!

  16. I made marshmallows once, but it was a complete des aster. The mallow turned to bubblegum and then to cent which took about a million gallons of hot water and 45 minutes to be completely detached from my mixing bowl. I will admit that marshmallows intimidate me, but shauna’s technique looks really simple to follow :). Maybe I should try again.

  17. So this is what marshmallows are made of. I’ve always wondered.

  18. Carlie says:

    I am soooo excited to make these!!! They sounds incredible!
    PS. my favorite part of your photograph of the ingredients is Cooper’s honey! That’s from my hometown, Peculiar Missouri!

  19. So creative Bree! I love these!

  20. I love this Marshmallow recipe! I love the cookbook, too and can’t wait to try out everything in it. Thanks for sharing these chai-latte marshmallows….must try them soon!

  21. I love making homemade marshmallows! The double layer of these is seriously impressing me. You totally rocked it!

  22. Stephanie says:

    Wow these look amazing! I’ve only made plain ones before

  23. […] Bracket 2/28: BakedBree 2/29: Homemade Quirk 3/1: Barbara Bakes 3/2: Foodie […]

  24. Very creative! The last time I made marshmallows, it turned out okay but after a few hours, it started to “weep” and moisture started appearing. I wonder if that usually happens, but anyway, yours look absolutely marvelous!

  25. […]  I like my desserts to be tea-flavored. What of […]

  26. […] Two: Southwest Blogs: Baked Bree Marshmallow: Chai Latte Marshmallows Why We Love It: They sound like the perfect companion with afternoon tea. Who needs tea cookies and […]

  27. Terra says:

    I have said so many times, I need to make marshmallows. It is funny, they look pretty easy to make, I love that! I love your flavor combination, they sound delicious:-) So happy I found you on Pinterest:-) Take care, Terra

    • bakedbree says:

      They are pretty easy to make. You just need to have everything ready ahead of time. Once you eat homemade ones, you cannot eat one from a bag.

  28. […] Bracket: 2/28: BakedBree 2/29: Homemade Quirk 3/1: Barbara Bakes 3/2: Foodie […]

  29. jill tees says:

    Hi there, I was looking for a ‘like’ button but couldn’t find one. Is it ok if I share this recipe on my site?I’ll link directly back here to your page. I’ve tried marshmalows in the past myself and had good taste results but not so good look wise. Your look great. Job well done.

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