That’s right, I said it! I like chai marshmallows, and don’t you judge me!
Anyone that knows me, knows that I’m against all things basic. I’m notorious for my rants against PSL’s, flat brimmed fedora-wannabe hats, and wearing leggings and flannel shirts the second August hits. But then I talked myself into making something for the masses this fall, and there’s nothing more cliché and basic than chai flavored [email protected]!%. So, I made them, and now I’ll never be the same. I am one with my shame, because chai marshmallows are effin delicious!
American sweets are way too intense for me, so no shock when I say, I’m not a fan of marshmallows. They’re normally saccharine sweet and after 2 I feel like need a little battery acid to get the coating of crap off of my teeth. But homemade marshmallows are just a whole different ball game. Homemade marshmallows are light, airy, fluffy, and SO much less sugary than anything out of a bag. Also, I’m not clear what I thought making marshmallows would be like but it’s much easier than I had anticipated. There’s no great secret to making these. Just follow the directions and don’t get impatient. Also, don’t cover them up and put them away until they’ve set and dried a bit, otherwise you will end up with a wet soppy mess.
The big reason to go with actual chai versus chai spices is to get a fuller flavor. The flavors that go into chai are delightful and help to really give it that bold flavor that we all love, but without the tea leaves, I just think it’s incomplete. You’d end up with a cinnamon blend – and more of that generic flavor that people associate with crappy chai. These marshmallows are so flavorful and delicious. They’re perfect for s’mores, whoopie pies, or even to top cardamom hot chocolate with. So I say giver’er a try.