Perfect for topping a cup of chai hot cocoa or hot apple cider, chai spiced maple marshmallows are a fun twist to the traditional marshmallow.
Marshmallows are one of the quintessential treats of childhood. Whether they are roasted over a campfire or bobbing in a cup of hot cocoa, they make memories a bit, well, sweeter.
These tasty little puffs are made with maple syrup and grass-fed gelatin which practically equals health food, you’re welcome.
From scratch marshmallows have been a favourite of mine for several years now, they always remind me of making them with my girls when I lived in Mexico.
Traditional vanilla marshmallows are a great staple, and honey sweetened cocoa ones are about the best thing on earth but sometimes you need a bit of spice in your life, enter chai spiced maple marshmallows. It’s a basically autumn wrapped up in a small little puff.
I’ll be honest it wasn’t my brainchild. A friend sent me a link to a semi-local to me a coffee shop that was featuring chai spiced hot apple cider topped with chai marshmallows. Who can say no to a delightful challenge like that? No fear, a creamy chai apple cider is coming your way next. 😉
Chai Spiced Maple Marshmallows
Why make your own?
- They are tasty
- Fun to make
- So much better for you!
Helpful Kitchen Tools
Making marshmallows from scratch doesn’t have to be a daunting process. They do take a bit of time but not enough to discourage you from making them yourself. A stand mixer and candy thermometer are helpful to have but, if you don’t have either, you can still make these marshmallows following the tips in the recipe.
Recipes Begging for Marshmallows:
Do you need a bit of hygge in your day? Make one of these tasty hot drinks and top with a marshmallow and you have pure hygge in a cup. Maybe curl up with a good book and a cozy blanket for good measure too.
Chai Spiced Maple Marshmallows
- 2 cups chai tea*
- 2 cups maple syrup
- 6 tablespoons gelatin
- 2 tablespoons vanilla extract
- 1/4 teaspoon unrefined salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardmon
- 1/8 teaspoon ground clove
- In a medium-sized bowl add the gelatin, vanilla extract, ground cinnamon, ground ginger, ground cadramon, ground clove, and 1/2 cup tea. I prefer to use a stand mixer like a Bosch or KitchenAid, a hand mixer will work as well.* Gently mix and set aside allowing to bloom (firm).
- Combine the maple syup and the remaining 1 1/2 cups of tea in a large saucepot. Bring to a slow, gentle boil to create a syrup. Stir occasionally so the syrup doesn’t boil over. Continue to boil until the mixture reaches 240 degrees F or the candy ball stage.* This should take about 8-10 minutes.
- Allow the syrup to cool for one minute.
- Carefully drizzle the syrup into the bowl with the reserved gelatin, beating on low. Beat on high for 10-15 minutes. The mixture will almost double in size and start to form peaks and look pale and glossy.
- Prepare a 9x13 inch pan by greasing it with coconut oil and line with parchment paper. Sprinkle the paper with arrowroot powder (or other startch).
- Scrap the marshmallow fluff into the prepared pan. If needed grease your hands and a spatula to help spread the fluff in the pan., cover and allow to dry at least eight hours or overnight.
- Remove the marshmallows by pulling up on the parchment paper. Sprinkle a dusting arrowroot powder over the marshmallows. I prefer to cut off the sides to make mini rustic marshmallows to even off the sides. Cut the marshmallows into 1x1 inch cubes to make about 30 marshmallows. Dust the knife with arrowroot powder between slices to keep the marshmallows from sticking to the knife.
- Store in an airtight container for up to two weeks. If the marshmallows become moist, remove the lid and allow dry again.
*You can use this chai concentrate diluted without the added sugar or simply brew 3 bags of store-bought chai tea.
If you don't have a stand mixer simply use the wire whisps on a hand mixer. Your arm will be a bit tired but you'll still have tasty marshmallows, that is how I made my marshmallows for several years before switching to my Bosch.
If you don't have a candy thermometer, there is an easy way to test when you have reached the "soft candy ball stage". Simply keep a small bowl of very cold water nearby, the colder the better. Once the syrup has been boiling for 8-10 minutes, take a spoon and drizzle a small amount into the cold water. The syrup should form a ball that when cooled in the water that can be taken out, holding its shape when pressed.
Please use caution when making these marshmallows. The syrup will become very hot and will burn you if spilled. Hot syrups are almost impossible to wash off the skin and will continue to burn long after it comes in contact with your skin.