Delicious Living
  • 1 tablespoon arrowroot flour (or optional dehydrated Bhakti Chai concentrated mixed with arrowroot powder described above for coating)
  • 3 tablespoons unflavored gelatin (Great Lakes brand is preferred)
  • 1 cup unsweetened Bhakti Chai Concentrate, divided
  • 1 cup honey
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt

Bhakti Chai Marshmallows

Sola DiDomenico, Bauman College Natural Chef Student | Delicious Living
  • Serves: 25 people

These marshmallows are an awesome treat alone, and would make amazing s’mores, as well. Whatever you do, these marshmallows won’t last long.

Equipment needed:

  • Food dehydrator and paraflex sheet
  • 4 binder clips
  • 8x8-inch straight-sided pan
  • Parchment paper
  • 2-4 qt saucepan
  • Candy thermometer
  • Stand mixer or hand mixer
  • 1 cup and ½ cup measure
  • Measuring spoons

Optional coating instructions:

Using Bhakti Chai powder to coat the marshmallows adds to the strong chai flavor, as well as a pretty brown finish. This step is optional, but adds a lot to the finished product!


  • 1 cup Bhakti Chai concentrate
  • 1 tablespoon arrowroot powder


Using a paraflax sheet from your dehydrator, pinch each corner together and clip with binder clips, making a bowl. Pour Bhakti Chai concentrate into bowl and dehydrate at 115 degrees for 8-10 hours until completely dry. Using a wooden spatula, scrape dried concentrate off of paraflex sheet into a small bowl. Add arrowroot flour and mix well.

  1. Line pan with parchment covering all sides.
  2. Sprinkle ½ coating mixture on bottom of lined pan, shaking to cover bottom. Use fingers to distribute coating as evenly as possible to cover bottom of pan.
  3. Place gelatin and ½ cup Bhakti Chai Concentrate in mixer bowl; set aside.
  4. Place ½ cup Bhakti Chai Concentrate in saucepan with honey, vanilla and salt. Place thermometer in pan.
  5. Bring chai/honey mixture to a boil over high heat. Stay close to the stove and watch so it doesn't boil over. When it has come to a boil, turn heat down slightly. Boil until temperature reaches 240 degrees (soft ball state), lifting pan from heat if necessary to keep mixture from boiling over.
  6. Remove saucepan from heat immediately as temperature reaches 240 degrees (soft ball state). Turn mixer on low speed to combine Bhakti chai concentrate with gelatin. With mixer running, pour Bhakti chai and honey mixture into mixer bowl in a slow, steady stream, hitting the side of the bowl (to cool the mixture slightly as it goes in).
  7. Turn mixer to high and continue mixture until soft peaks for and mixture is thick and frothy, and resembles marshmallow cream, about 10-15 minutes.
  8. Using a rubber spatula, scrape mixture into prepared pan. Sprinkle with remaining coating, and using fingers, gently press mixture towards the sides of the pan to form an even layer.
  9. Let marshmallows set on counter for 2-4 hours, or place pan in freezer for 1 hour to set quickly.
  10. Remove marshmallows from pan by lifting out parchment. Place on a cutting board and gently pull parchment away from sides of marshmallows. Using a sharp knife, cut into squares of desired size. Tap sides of marshmallows into any extra coating from bottom or tops of marshmallows so that they are easier to handle.

PER SERVING (1.5-inch marshmallow): 49 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 49mg sodium, 12carb, (0.gfiber, 11g sugars), 1g protein

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