Earl Gray Latte with Lavender Marshmallows

Earl gray latte with lavender marshmallows pin


With this Earl Gray Latte with Lavender Marshmallows recipe, we are continuing with our Hot Winter Drinks series. Lavender is what gives this hot drink a special flavor and color. You can however omit lavender and just use plain water instead of lavender water. As far as I’m concerned, lavender combined with the classic Earl Grey’s citrus and some cream is a match made in heaven.



For the lavender marshmallows (Makes approx 25 light and fluffy marshmallows)

  • 1 tbsp plus 2 tsps of unflavoured powdered gelatin
  • 1 cup of granulated sugar
  • 2 tbsp of light corn syrup
  • 3 large egg whites
  • ½ tsp vanilla extract
  • 1 tsp lavender buds plus more for sprinkling
  • Vegetable oil spray
  • Cornstarch and powdered sugar for dusting

For the earl grey lattes (Makes 2 mugs of tea)

  • 2 cups boiling water
  • 4 earl grey tea bags or 4-6 tsp of loose leaf earl grey tea
  • 2 tbsp of honey or maple syrup to sweetened (optional)
  • 1 cup of almond milk or milk of choice warmed
  • ¼ tsp of vanilla extract

Earl gray latte with lavender marshmallows 2


For the lavender marshmallows

  1. First steep the lavender buds in 1 cup hot water for 3-5 minutes. Taste and see if the lavender flavor is strong enough for you, if not steep for longer. Strain with a fine mesh strainer and allow lavender water to cool.
  2. In a small bowl combine the gelatin with ⅓ cup of the lavender water and let stand for 15 minutes.
  3. Meanwhile grease an 8×8 square pan with vegetable spray and dust lightly with some of the cornstarch, alternatively line baking sheet with two pieces of overhanging foil or parchment paper greased, one across the length of it and one across width of it to easily remove the marshmallows after.
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Phase II

  1. In the meantime, in a small pot combine the sugar, ⅓ cup of the lavender water and bring to a boil stirring very gently to dissolve sugar. Add the corn syrup and cook over moderate heat without stirring after adding syrup, until the syrup reads 260 ° F on a candy thermometer which will take approx 6-8 minutes. Remove from heat and stir in the gelatin mixture until dissolved.
  2. In a standing mixer fitted with the whisk attachment beat the egg whites at moderately high speed until soft pillowy peaks form and then with the machine still on very carefully drizzle in the hot syrup into the egg whites in a very thin stream down the side of the bowl. Add the vanilla extract and continue mixing for another minute until mixture is light and glossy. I also add in a tsp of chopped or crumbled lavender buds in for extra flavour at this point but that is totally optional.
  3. Scrape the marshmallow into prepared pan, smooth surface and dust lightly with a little cornstarch and powdered sugar and let stand for at least three hours or overnight. I usually cover loosely with plastic wrap if leaving overnight. Does not need to be refrigerated.
  4. Once set run a sharp lightly greased knife around the marshmallow. Dust a work surface with some cornstarch and powdered sugar and invert pan onto surface tapping to release marshmallow. If it needs more help coming out of the pan use a lightly greased spatula to help the marshmallow out of the pan.
  5. Using a sharp knife or pizza cutter that has been lightly greased, cut the marshmallow into 1½ inch pieces
  6. Toss the pieces in a bowl with cornstarch and powdered sugar (amount doesn’t matter it’s just to coat the marshmallow) then transfer to metal sieve and shake of excess powdered sugar and cornstarch. Use immediately or store in a sealed bag or container for up to a week.
Read also  Roasted Butternut Squash with Cinnamon

For the Earl Grey lattes

  1. Start by steeping tea bags or loose leaf in boiling water for 5 minutes or longer according to your preference in strength of tea.
  2. Discard tea bags and carefully transfer tea to blender (strain mixture into blender if using loose leaf) and add the honey and vanilla extract and warmed milk. (At this point I like to add a tsp of coconut oil and a tbsp of collagen powder to make this a protein latte – but totally optional).
  3. Then place lid on and carefully blend starting at low speed and increasing the speed to high until well blended and frothy.
  4. Pour out into two mugs, top with a couple of lavender marshmallows and sprinkle with some lavender buds and enjoy!!

Nutritional Info


Earl gray latte with lavender marshmallows nutritional info


You should also try our Banana Ice Cream Recipe. Yes, it’s an ice cream recipe, but we especially love eating it during long winter nights!

Banana Ice Cream