| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Inactive: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings (8 s’mores) |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 727 |
| Total Fat | 39 g |
| Saturated Fat | 21 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 5 g |
| Sugar | 57 g |
| Protein | 7 g |
| Cholesterol | 61 mg |
| Sodium | 295 mg |
Reviews
It is a new take on a smoky warm campfire treat!
Loved it! A few other reviewers said they weren’t getting that delicious chai flavor from teabags, but I doubled down on the chai, periodically squeezed the tea bags against the saucepan with a fork, and let the cream cool with the tea bags in. The result was incredible undertones of cardamon, cinnamon, and anise flavors in the chocolate.
This is a wonderful re-envisioning of an old favorite without over complicating it, which is quintessential Claire Robinson. She’s a genius.
Great, quick recipe! I did not have the chai tea mixture so I simply added cinnamon and cloves (about 1/2 tsp. of cin. and 1/8 tsp. of cloves) to the heavy cream. I also added about 1/2 tsp. of vanilla once off the heat. I used cinnamon graham crackers instead of regular. We served it with a scoop of ice cream and left over chocolate sauce (it made a lot more than needed) and it was delicious!! I will definitely make this again for my family!
Yum, Yum, Yum….had a blast making these…we all had them with burgers on the grill and champagne on a beautiful warm Spring evening…life doesn’t get better than that!
This was a great alternative to makings smores the old fashion way, but my chocolate had zero chai flavor (I used two tea bags). Don’t get me wrong, it was still delicious and I enjoyed every bite…I could have easily eaten about a dozen. Plus, the leftover chocolate sauce will be great for other desserts or drinks.
Still licking my fingers from this Valentine’s Day treat I just made for my family! So easy to make and the chai infused chocolate makes them stand out from the average s’more. I also used 2 chai tea bags instead of loose tea but will go with the loose next time. The fine spices in the tea bags made it too difficult to strain. I know some have skipped the straining altogether with the tea bags but I wanted the smooth chocolate consistency this delectable dessert calls for. I can’t wait to use the leftover chai chocolate for a special hot chocolate treat for my son. I will definitely make these again. Thank you Claire Robinson!!
These Chai Spiced S’mores are so amazing! Thank you Claire!
I made these for the first time last night for a few friends… They were so delicious, and incredibly fast and easy! I used semi sweet chocolate (I’m not a fan of bittersweet) and used 2 chai tea bags. The flavor and sweetness was perfect. I will definitely make these again!
The chai flavor infused in the chocolate made these the best s’mores I’ve ever had in my life. It was super easy to make too. I used 2 tea bags instead of the loose tea, and it turned out great (plus I didn’t dirty up my strainer). Getting the chocolate to melt to the right consistency was as easy as pouring in the cream mixture, just like she said on tv.
Susan — your chocolate shouldn’t need sugar. Marshmallows are all sugar, and there’s so much flavor in the chocolate that you won’t be wanting to add any at all.
well…no you shouldn’t need to add sugar. those of us who like bittersweet chocolate think the chocolate is sweet enough that way.
if you can’t tolerate it…then change your chocolate to semi-sweet or milk chocolate..which is naturally sweeter.
if you can’t tolerate it…then change your chocolate to semi-sweet or milk chocolate..which is naturally sweeter.