As the winter cold sets in and the days become shorter, there is nothing more satisfying than drinking a steaming mug of hot chocolate topped with marshmallows. Marshmallows are one of those sweets whose fluffy texture is somehow always magical. Pair this treat with matcha, and you have a combination of sweet and umami (savory) flavors that are perfectly balanced.
The perfect winter treat.
Although it may seem intimidating to make homemade matcha marshmallows, with the right tools it is actually quite simple. Adding matcha not only adds a deeper flavor profile to the candy but it also creates the prettiest color green. If this isn’t enough already, add some mint to your hot chocolate and then finish it off with a light dusting of pure matcha or cocoa powder.
Sprinkling matcha for a touch of color.
At the point where the matcha marshmallows half melt into the chocolaty pool and the sweet flavor of the marshmallows mix with the dark cocoa powder, it creates a flavor combination that is both unmistakable and nostalgic.
- 3 packages unflavored gelatin
- 2 tbsp Morihata Organic Matcha, Sei
- 1 cup ice cold water (divided in half)
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- 1/2 cup powdered sugar, for dusting
- 1 tsp matcha for dusting
- Nonstick cooking spray
- Place the gelatin into the bowl of a stand mixer with a whisk attachment. Sift in matcha powder along with ½ cup of water. Mix it together and set aside.
- In a small saucepan combine ½ cup of water with the granulated sugar, corn syrup, and kosher salt. Place over a medium-high heat for 3-4 minutes, covered.
- Uncover and attach a candy thermometer to the side of the saucepan and continue to cook until the sugar mixture reaches 240 degrees F. This will take approximately 7 to 8 minutes. Once the mixture reaches temperature, immediately remove from the heat.
- Turn the mixer on a low speed and slowly pour in the sugar syrup into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip the mixture until it becomes very thick and is lukewarm for approximately 12-15 minutes. Add the vanilla during the last minute of whipping.
- While the mixture is whipping prepare the pan as follows. In a small bowl place the powdered sugar with a bit of matcha to color the powder a light green. Whisk or sift the two powders together. Lightly spray a 13 x 9-inch pyrex baking pan with nonstick cooking spray and dust the bottom and sides with the powdered sugar and matcha mixture. Reserve the remaining powdered sugar mixture for later.
- When the marshmallow mixture is ready, pour it into the prepared pan and use a wet palette knife or wet hands to smooth out the top of the marshmallow mixture. Lightly dust the top with the powdered sugar and matcha mixture. Reserve the remaining powder for later. Allow the marshmallows to sit uncovered for at least 4 hours or overnight so they can dry out.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a wet or lightly oiled knife. Once cut toss marshmallows in the remaining powdered mixture. For some contrast, you can also dust the tops with a small amount of pure matcha powder. Store in an airtight container for up to 3 weeks.
Mint Hot Chocolate
- 1 cup of milk + 1 tbsp
- 1 tbsp Dutch-process cocoa powder
- 1 tbsp sugar
- ⅛ tsp peppermint extract
- Place milk in a saucepan and gently heat until milk is hot
- Combine cocoa powder, sugar, 1 tbsp milk, and ⅛ tsp peppermint extract in a mug and mix together until it forms a smooth paste
- Pour hot milk into mug and mix together with chocolate paste. Top with homemade matcha marshmallows.
- For an extra flourish dust the top of the marshmallows with some matcha or cocoa powder
WORDS BY LISA HECHT