Earl Grey Hot Chocolate with Cardamom Marshmallows
This Earl Grey Hot Chocolate features tea-infused milk whisked into dark and milk chocolate and served with fluffy homemade cardamom marshmallows.
Equipment
- 1 small saucepan
- 1 8x8 pan
- 1 Stand mixer with a whisk attachment
Ingredients
Cardamom Marshmallows
- 21g (0.75oz) powdered gelatin
- 3/4 cup + 2 tbsp cold water divided
- 1 3/4 cups granulated sugar
- 3/4 cup white corn syrup
- 2 tbsp honey
- 12-14 cardamom pods
- 2 tsp ground cardamom divided
- 1/4 cup confectioner's sugar sifted
- 1/4 cup cornstarch sifted
Earl Grey Hot Chocolate
- 2 1/2 cups whole milk
- 2 earl grey tea bags
- 1 1/2 tbsp butter
- 2 tsp cornstarch
- 114g (4oz) good quality milk chocolate finely chopped
- 114g (4oz) good quality dark chocolate finely chopped
Instructions
Cardamom Marshmallows
- Greased an 8x8 baking with a neutral oil (such as canola). Line the baking sheet with two pieces of parchment paper in a cross formation. Brush the paper with oil as well. Set aside.
- Sprinkle the gelatine over the surface of 1/2 cup of the cold water. Set aside to gel. Place the remaining water in a small saucepan. Add the sugar, corn syrup and honey. Whisk to combine.21g (0.75oz) powdered gelatin, 3/4 cup + 2 tbsp cold water, 1 3/4 cups granulated sugar, 3/4 cup white corn syrup, 2 tbsp honey
- Stir in the cardamom pods and half of the ground cardamom and place over medium heat. Heat the mixture to 122°C/252°F without stirring. Take the mixture off of the heat and pour it through a fine mesh strainer into the bowl of a stand mixer fitted with a whisk attachment. Let the mixture cool to 100°C/212°F.12-14 cardamom pods, 2 tsp ground cardamom
- While mixture is cooling, place the gelatin mixture in the microwave. Heat the gelatin in 15-second bursts until it melts into a liquid. Pour the melted gelatin over top of the cooled sugar mixture and turn the stand mixer up to high.
- Whisk the mixture on high for 8 minutes or until it turns white and fluffy. Pour the mixture into the 8x8 baking pan and smooth the top with an offset spatula. Smooth another piece of greased parchment paper over top and set the marshmallows aside to gel in a dry cool place. Leave overnight.
- Once the marshmallows have set, whisk to combine the remaining ground cardamom, the cornstarch, and the confectioner's sugar. Dust a cutting board with a bit of the cornstarch mixture and place the slab of marshmallow on top.2 tsp ground cardamom, 1/4 cup confectioner's sugar, 1/4 cup cornstarch
- Using a fine mesh strainer, sprinkle the cornstarch mixture on top of the marshmallow slab. Repeat this step with the opposite side. Using a greased knife, cut the marshmallows into small 1 1/2-inch squares before rolling them in the cornstarch mixture. Set aside. Repeat until you have roughly 25 marshmallows.
Earl Grey Hot Chocolate
- Pour the milk in a small saucepan and place over medium heat. Bring the milk to a gentle simmer, then remove from the heat. Add the tea bags and cover. Let steep for 10-15 minutes.2 1/2 cups whole milk, 2 earl grey tea bags
- Transfer the infused milk to a spouted measuring cup and set aside. Wipe out the saucepan and add the butter. Melt the butter over medium heat and whisk in the cornstarch. Gradually add the milk back into the saucepan, whisking constantly. Bring the mixture to a gentle simmer.1 1/2 tbsp butter, 2 tsp cornstarch
- Add the chocolate to the hot milk and remove from the heat. Place a cover on top of the saucepan and let stand for 5 minutes. Whisk the now melted chocolate into the milk. Place the saucepan over low heat and cook until steam forms on the surface of the mixture. You don't want it to boil.114g (4oz) good quality milk chocolate, 114g (4oz) good quality dark chocolate
- Divide the hot chocolate amongst four mugs and top each with a marshmallow or two. Serve immediately.