Chai Marshmallows Recipe

If you’ve ever dreamed of a marshmallow with the exotic warmth of spices and the cozy comfort of chai tea, you are in for a treat with this Chai Marshmallows Recipe. These fluffy, spicy clouds melt gently in your mouth, carrying that beautiful balance of sweet vanilla and earthy chai spices. Whether nestled atop a cup of hot cocoa or enjoyed on their own, these marshmallows are sure to become your new favorite seasonal indulgence that feels both indulgent and heartfelt.

Ingredients You’ll Need

Ingredients You’ll Need

What’s wonderful about this recipe is how a handful of simple yet thoughtfully chosen ingredients come together to create something truly magical. Each ingredient plays a crucial role, from the light corn syrup lending chewiness to the chai blend infusing every bite with aromatic spice.

• Spray oil for coating: Helps prevent the marshmallows from sticking to the pan or liners for easy removal.
• Cornstarch: Used with powdered sugar to dust the marshmallows and keep them from sticking together.
• Powdered sugar: Adds a light sweetness to the coating which balances the chai spices.
• Unflavored gelatin (14 grams): The magic binder that gives marshmallows their classic fluffy texture.
• Cool water (80 grams): Activates the gelatin to set the marshmallows perfectly.
• Granulated sugar (220 grams): Sweetens the marshmallow and caramelizes slightly for depth of flavor.
• Light corn syrup (212 grams): Adds chewiness and prevents crystallization for smooth texture.
• Diamond Crystal kosher salt (1/2 teaspoon): Enhances all the other flavors, especially the spices.
• Masala Chai tea and spice blend (2 tablespoons): The star ingredient that infuses warm cinnamon, cardamom, cloves, and black tea notes.
• Water (80 grams) for the chai syrup: Extracts all the flavors from the chai blend while softening the sweetness.

How to Make Chai Marshmallows Recipe

Step 1: Prepare Your Pans

Start by getting your pans ready to make sure the marshmallows don’t stick. If you’re using a muffin pan, spray lightly with oil and line each cup with paper liners or parchment. Lightly spray again and then dust with a mixture of cornstarch and powdered sugar. If you prefer a baking sheet, a similar step of oiling, lining with parchment, and dusting with the cornstarch-sugar blend will work perfectly. This little prep step makes a huge difference later!

Step 2: Bloom the Gelatin

Put the unflavored gelatin into the bowl of your stand mixer fitted with a whisk. Pour the cool water over it and let it blend. This ‘blooming’ lets the gelatin absorb the water, so it sets beautifully without lumps or bumps.

Step 3: Make the Chai Sugar Syrup

In a medium saucepan, combine granulated sugar, light corn syrup, salt, the chai tea blend, and water. Heat this gently over medium heat until it starts to simmer. Then, with a candy thermometer, keep an eye on it until it reaches exactly 240°F. This precise temperature creates the perfect syrup consistency for marshmallows—sticky but not burnt, and bursting with chai essence.

Step 4: Mix Hot Syrup with Gelatin

Once the syrup hits the right temperature, take it off the heat and strain it through a small sieve (to catch any tea leaves or clumps) directly into your stand mixer bowl. Pour slowly down the side of the mixing bowl while the mixer runs on high, so the hot syrup gently combines with the gelatin without shocking it.

Step 5: Whip to Fluffy Perfection

Keep the mixer on high and whip the mixture for 8 to 10 minutes. You want the marshmallow to turn opaque and form soft peaks, which means it’s perfectly aerated and ready to become melt-in-your-mouth delight.

Step 6: Shape the Marshmallows

Using a cookie scoop, dollop the fluffy marshmallow mixture into your prepared muffin cups or onto the sheet pan in mounds. To prevent sticking, dunk your scoop in warm water between scoops—that little trick feels like magic as it glides through the sticky mix effortlessly. Finally, dust the tops with the cornstarch and sugar blend to finish.

Step 7: Let Them Set

Leave these marshmallows to rest at room temperature for at least an hour. This lets them firm up sufficiently so you can easily transfer them to an airtight container. They will stay fresh and soft for up to 10 days, or for you to savor any time your chai cravings hit.

How to Serve Chai Marshmallows Recipe

Garnishes

These marshmallows shine brightly on their own but add extra charm by dusting lightly with cinnamon or grating a bit of dark chocolate on top. You can also toss a few toasted coconut flakes over for a tropical twist that pairs beautifully with the chai spices.

Side Dishes

Pair these warm, spiced marshmallows with a rich hot chocolate or a frothy chai latte. They can also complement a dessert spread beautifully, especially alongside spiced cookies, gingerbread, or even a warm apple pie—offering an unexpected and delightful texture contrast.

Creative Ways to Present

For a party or cozy gathering, skewer your chai marshmallows and lightly toast them to add a smoky nuance. Or use them as toppings on cupcakes, cakes, or even ice cream sundaes. These marshmallows are a playground for your creativity—and every way you present them will impress your friends.

Make Ahead and Storage

Storing Leftovers

You can keep your homemade chai marshmallows fresh at room temperature in an airtight container for up to 10 days. Make sure they’re separated with parchment paper if stacked, to prevent them from sticking together.

Freezing

If you want to save these for longer, freeze them in a tightly sealed container. When well wrapped, marshmallows hold their texture beautifully in the freezer for up to a month—ready whenever the craving strikes.

Reheating

When you’re ready to enjoy frozen or refrigerated marshmallows, simply let them come to room temperature. For a warm treat, toast them lightly over a flame or microwave for a few seconds until they puff up like magic.

FAQs

Can I use other types of chai blends for this recipe?

Absolutely! Different chai blends will impart different spice profiles, so feel free to experiment. Whether you prefer a stronger cardamom punch or more cinnamon warmth, just adjust to your taste.

Do I really need a candy thermometer?

While not absolutely essential, a candy thermometer ensures your sugar syrup reaches the perfect stage for marshmallow texture. It takes the guesswork out and ensures consistent results every time.

Can I make these marshmallows vegan?

Traditional marshmallows require gelatin, which is animal-derived. For a vegan version, you’d need a gelatin substitute like agar-agar and some recipe adjustments, but the unique texture of marshmallows can be tricky to replicate exactly.

What if my marshmallows are too sticky?

Sticky marshmallows are usually under-dusted with the cornstarch-powdered sugar mix, or they might not have set long enough. A light dusting and adequate setting time will fix this.

Can I add food coloring?

You certainly can! Add a few drops of food coloring during the whipping process to give your chai marshmallows a festive hue without compromising their spicy flavor.

Final Thoughts

Making these chai marshmallows is like capturing the essence of a comforting chai latte in a soft, pillowy treat. The Chai Marshmallows Recipe brings warmth, sweetness, and a little spice into your home kitchen with surprisingly simple ingredients and steps. Whether you’re gifting them, topping your favorite drink, or simply savoring a bite yourself, I promise this recipe will become a beloved classic in your collection. Give it a try and watch the smiles multiply.

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