Chai + Coffee Infused Marshmallows

7:44 PM

A while ago, I came across a recipe for Earl Grey infused marshmallows. Uh, yum! A few weeks later, when all my people were out of town on vacation, I decided to make some version of the marshmallows happen. I decided to use chai tea and experiment using coffee, too. I used the same marshmallow recipe as in this past post and tweaked it a bit, switching out the required cup of water with a cup of tea or coffee.
I attempted to make both flavors simultaneously, which was not the best idea. Trying to blend one flavor with one hand while whisking with the other resulted in less than fluffy coffee marshmallows. The chai turned out fantastically, however, because they were whipped well enough. Moral of the story: go for one flavor at a time and err on the side of over-whisking!
Overall, this experiment was a definite success! Both flavors taste and smell amazing. The chai marshmallows smell of star anise, cardamom, and, as my sister would say, Christmas.  Not bad. I ended up dipping the coffee flavored marshmallows in chocolate which was a total win.
The final product is quite sweet and dense so I paired them with unsweetened black tea. I'm sure they would be amazing in hot cocoa, too! I'll definitely be experimenting with different flavors in the future...different teas or spices. Cinnamon marshmallows anyone? What flavors would you try?

Infused Marshmallows
adapted from
Total time: 4 hours 45 minutes
Yield: about 4 dozen large marshmallows
hand mixer
flat pan or container (for larger marshmallows, use a smaller, deeper dish. For mini marshmallows, use a large pan or baking sheet. I used two small tupperware containers)
3 packages unflavored gelatin
1 cup tea or coffee
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
nonstick spray
1. Combine confectioners' sugar and cornstarch in a small bowl. Lightly spray pan or container with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the inside of the container. Return remaining mixture to the bowl for future use.

2. Combine gelatin and 1/2 cup of the chosen tea or coffee in medium sized bowl.

3. In a small saucepan combine the remaining 1/2 cup of liquid, sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover and continue to cook until the mixture reaches 240 degrees F, about 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from heat.

4. Combine sugar mixture with the gelatin mixture and, using a hand or stand mixer, whip on low until incorporated. Continue to whip on high until the mixture becomes very thick and is lukewarm, approximately 8 to 12 minutes. Add the vanilla during the last minute of whipping. (I completely forgot to add the vanilla and it turned out fine!)

5. When ready, pour the mixture into the prepared container, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

6. Once the marshmallow has set, flip the container over onto a cutting board. I had to slide a knife around the edge of the marshmallow before it finally popped out. Using a knife dusted with the confectioners' sugar mixture, cut into 1-inch squares (or into shapes or whatever size you like). Once cut, lightly dust all sides of each marshmallow with the remaining mixture. Store in an airtight container for up to 3 weeks.


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