Chai Spiced S'mores

Total Time:
30 min
5 min
15 min
10 min

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
Watch how to make this recipe.
  • 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 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 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.

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