Today’s tea-inspired recipe may seem to come from an unlikely source: one of the biggest coffee retailers online, CoffeeWiz. However, a quick glance through their site would reveal that they are also serious about their tea selection. Some might even say that they’ve got the best!
In fact, their resident social media maven, baker and undercover-tea-lover Vicki enjoys our flavors so much that she’s incorporated them into one of her favorite snacks! She calls this recipe “White Chocolate Chai-Spiced S’mores,” I call it delicious.
White Chocolate Chai-Spiced S’mores
8 ounces white baking chocolate, finely chopped
3/4 cup cream
1 TBSP Kama Chai Sutra, dry
6 honey graham cracker squares (2 1/2-inch squares)
1 1/2 cups mini marshmallows, or 24 large marshmallows
Put chopped white chocolate in heatproof bowl.
Put milk in a small saucepan and bring to simmer over medium heat. Add loose tea, stir, remove from heat and let stand 10 minutes. Return the tea-infused cream to medium heat until just simmering.
Pour the tea-infused cream through a fine mesh strainer set over the bowl of chocolate. Shake the bowl to evenly distribute the cream and let stand 5 minutes to melt the chocolate.
Stir until very smooth and let the chocolate cool to room temperature. Discard the tea leaves.
To make the s’mores in the oven, set an oven rack 6 to 8 inches from the broiler and preheat.
Put 8 graham cracker squares on a baking sheet and spread 1/2 teaspoon of the cooled chocolate over the entire surface of each square.
Arrange mini marshmallows (or place 1 whole marshmallow) on each chocolate covered graham, being sure to cover the cracker completely.
Spread about 1/2 teaspoon of the chocolate on each remaining graham crackers and set them aside.
Transfer the pan to the oven and toast the marshmallows under the broiler until deep golden brown, about 30 seconds. Keep an eye on the marshmallows – they toast very quickly!
Remove the chai s’mores from the oven and top with the chocolate covered grahams, chocolate side down. Press lightly to spread the chocolate to the edges.
Let the s’mores cool for 1 to 2 minutes before munching away!
Note: You can store the unused white chocolate chai sauce in an airtight container in the refrigerator for up to a week. You can melt and pour over ice cream or stirred into hot milk for chai-spiced hot chocolate!