This post is sponsored by Adagio Teas.
I’ve got some vanilla Chai homemade marshmallows coming at you this Christmas Eve day! What better sweet to serve up to that jolly old St. Nick tonight? Right? Cookies and milk – no way! Some loose leaf tea infused fluffy marshmallows should do the trick! With a side of hot tea to sip down on a cold winter’s night.
If you’re looking to create a gluten-free treat for friends and family to wrap up this holiday season, look no further. I’ve got a fantastic marshmallow recipe, flavored with the BEST vanilla chai tea you’ll ever have. It’s amazing.
Marshmallows are fairly simple to make when you get right down to it. I’m not all for complicated recipes when it comes to gluten-free sweet things and desserts. So, I broke these babies down to a simple enough recipe that’s Gluten-Free, and you can make right in your own kitchen. And then I upped them a notch with the best Chai tea you’ll ever have! Adding a flavor of holiday cheer just makes these top notch.
Have you heard of loose leaf tea? Well, it’s basically tea as natural as you can get it. And Adagio makes some of the best.
Their tea is fantastic and natural and best of all, Gluten-Free! You can choose from a variety of different flavors. Each gourmet tea on their site offers a photo and description with ratings. Not to mention a fantastic ‘About Us’ page with illustrations and a great story. I’m hooked and you will be too. I was lucky enough to get a packet of their seasonal reindeer food! So excited.
These fluffy marshmallows are infused with vanilla chai tea. For these mallows, you’ll need a hefty mixer to do the work. You’ll be mixing for like ten minutes, so something strong and consistent is the key here.
This tea is so wonderful and robust, you won’t need a lot. Of course, make extra because you’ll need to sip on some warmth on the side. Not to mention serve some up to Santa tonight for his long trip. Milk will weigh him down. Chai will spice him up. 🤣
One thing I’ll mention is that I don’t necessarily think you’ll need a thermometer for these marshmallows. If you have one, the goal is about 240 degrees when the candy is finished. For the candy, you’ll be melting over the stovetop.
These would be PERFECT to serve up on a plate on the dessert table at Christmas time or New Year’s Eve. Or put in decorative baggies for small sweet gifts for friends and family.
This recipe makes a lot of vanilla Chai homemade marshmallows! Really, they are great for ANY occasion.
Have a wonderful and very Merry Christmas 🎄. I’m missing mom more than ever today, and will tomorrow, and every other day from here forward. But I’m certain that she’s with us. Always.
Happy holidays, from my family to yours.
Holiday Vanilla Chai Tea Marshmallows (Gluten-Free)
- 3 packs unflavored gelatin
- 1/4 cup cold vanilla Adagio Chai tea For more Chai flavor, up tea slightly and decrease water amount.
- 1/4 cup cold water
- 1 3/4 cups sugar cane
- 2 cups light corn syrup Wholesome Organic is labeled gluten-free
- pinch of Kosher salt
- 3/4 cup confectioners sugar Wholesome Organic brand is labeled gluten-free
- 1/2 cup candy cane dust (use about 4 candy canes) fresh, ground up in food processor (Bob’s and Wholesome Organic are both gluten-free)
- non stick cooking spray for parchment paper
- Following directions on Adagio Vanilla Chai tea packet, make a cup of tea then chill in fridge. You will be using 1/4 cup of this tea.
- In a cup, mix 3/4 cup of cold water with the 1/4 cup chai tea. This makes 1 cup of total tea water.
- In a heavy duty mixer, add gelatin and 1/2 cup of cold water/tea mixutre and whisk until foamed slightly. About 1 minute on low. Let sit. Mixture will become gel like.
- While mixture sits, cook up candy on stovetop.
- Add sugar, corn syrup, and kosher salt to a large skillet on medium heat. Cook ingredients for approximately 5-10 minutes while mixing consistently. It is done when temp reaches about 235 degrees. If not using a candy thermometer, watch and mix for at least 6 minutes. Once mixture is hot and thick, it should be done. Remove from heat at once.
- Combine candy mixture to gelatin in the heavy duty mixer, then mix with a whisk attachment for about ten minutes. You will mix on medium low for one minute so that splattering does not occur. Then up the speed to medium high and whisk for another 9 minutes. Marshmallow mixture will thicken dramatically.
- Combine confectioners’ sugar and candy cane dust in a bowl, then mix with a spoon.
- In a 13×9 pan, line with parchment paper so the paper flows over the sides of the pan. Push in paper and create a crease on each side within the pan.
- Spray the SIDES of the parchment paper in pan with lightly sprayed oil, then sprinkle about 1/4 of powdered sugar mixture all over the bottom of the pan so that it covers the bottom in one nice, thin layer.
- Pour marshmallow mixture into pan and spread evenly throughout using a rubber spatula. Spread until completely even and top is flat.
- Sprinkle more powdered sugar mixture all over top of marshmallow mixture, so that a beautiful thin layer begins to form evenly.
- Save the remaining powder for later for coating, once marshmallows are cut.
- Let marshmallows sit on counter for AT LEAST 4 hours. I prefer overnight.
- When marshmallows have hardened but are still soft, remove parchment paper and marshmallows from pan, then lay out on counter.
- The huge marshmallow will not break or flatten! Don’t worry!
- With a very large, sharp knife, slice marshmallows in rows. Each marshmallow should be a square shaped, about 1 1/2 inches wide or so.
- Once sliced and separated, pour left over powdered sugar mixture into a medium sized glass mixing bowl.
- Coat each marshmallow on all sides with powdered sugar/candy cane mixture until each one is soft. Use more powdered sugar if you run out.
- Let marshmallows sit for another 5 to 10 minutes, then serve.
- *To store, place marshmallows in airtight containers and set on counter. They will keep for at least two weeks.