Chai Spiced S’mores
PREP TIME: 5min
COOK TIME: 10min
SERVES: 4 servings (8 s’mores)
- 8 ounces bittersweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1 tablespoon loose chai tea leaves
- 16 honey graham cracker squares (2 1/2-inch squares)
- 1 1/2 cups mini marshmallows or 16 jumbo marshmallows
- Special equipment: 8 metal skewers
Put the chocolate in a heatproof bowl.
Put the cream in a small saucepan and bring to a simmer over medium heat.
Add the tea leaves, stir, remove from heat and let stand 10 minutes.
Return the tea-infused cream to medium heat until just simmering.
Pour the 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
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 the broiler.
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
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. (DO NOT leave the oven – keep an eye on the
marshmallows – they toast very quickly).
Remove the 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 devouring.
To make s’mores the old fashioned way, and you have access to open flame, either a
gas stove or fireplace, put 2 jumbo marshmallows on a metal skewer.
Spread 1/2 teaspoon chocolate on each of 8 graham squares (this will be the bottom
of the s’more).
Dollop a teaspoon of chocolate onto the center of the remaining 8 squares and
reserve (these are the tops). Toast the marshmallows over an open flame until
brown (or charred), as desired. While holding the skewer, put the toasted
marshmallows onto the center of the bottom graham square. Invert a graham
cracker top over the marshmallows and press lightly while you simultaneously pull
the skewer from the marshmallows to create a sandwich. Repeat with the remaining
marshmallows and serve while still warm.
Cook’s Note: Unused chocolate chai sauce can be stored in an airtight container in
the refrigerator for up to a week. It can be melted and poured over ice cream or
stirred into hot milk for chai-spiced hot chocolate.