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.

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.