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How to Make Matcha Marshmallows Recipe

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How to Make Matcha Marshmallows
Wellness Mama » Blog » Recipes » How to Make Matcha Marshmallows Recipe

My original probiotic marshmallow recipe with gut healthy gelatin and natural honey are a kid favorite at our house.

Over Easter, I decided to find a way to naturally color these to make them more festive for the kids. In the past, I’ve used natural food coloring with great results (here’s why I don’t use regular food colors), but I was out and didn’t have time to order more.

While sipping my matcha tea latte one morning, I realized that the solution had been right in front of me the whole time.

Matcha Marshmallows Recipe

Matcha is a powdered green tea that has a vibrant green color. When added at the final stage of blending marshmallows, it lends its color and very subtle green tea taste to the finished product.

Since green tea does contain some caffeine, I wouldn’t make these matcha marshmallows an everyday food for my kids, but it is a fun treat once in a while.

Unlike store bought marshmallows, these contain no high fructose corn syrup, refined sugars, or food dyes. If you’re looking for a naturally colorful alternative to brightly colored snacks, these are a great option.

Equipment You’ll Need

How to Make Matcha Marshmallows

Matcha Marshmallows Recipe

These delicious marshmallows contain honey instead of sugar and pack a powerful antioxidant punch due to the matcha tea. Their gorgeous green color makes them kid friendly too!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 4 hours 25 minutes
Calories 94kcal
Author Katie Wells





  • If using marshmallow root powder, combine 1 cup of warm water with the marshmallow root.
  • Set aside for 5 minutes, or as long as overnight in the refrigerator.
  • Stir well and strain. Make sure that the liquid makes a whole cup, adding additional water if needed.
  • Pour ½ cup of the prepared marshmallow root mix into the bowl of a stand mixer.
  • Add the gelatin, whisk slightly to incorporate, and set aside.
  • If not using marshmallow root, simply pour ½ cup warm water into the mixing bowl, add gelatin, whisk slightly, and set aside.
  • Pour the other ½ cup of water and the honey or maple syrup into a small saucepan and whisk to combine.
  • Slowly bring the water and honey mixture to a boil while stirring. If you have a kitchen thermometer, you want it to reach at least 240°F. If not, just keep boiling, stirring constantly for 8 minutes.
  • Turn on mixer with water/gelatin mixture to medium speed and whisk while slowly pouring the honey/water mixture into the bowl.
  • When honey mix is added, turn the mixer to high and whisk for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream. It should form soft peaks.
  • Add the vanilla and matcha in the last few minutes of whipping.
  • Grease a 9X13 inch baking dish with coconut oil or line with parchment paper, leaving some hanging over the sides.
  • When the marshmallows are whipped, pour them into the lined/greased dish and smooth the top evenly.
  • Let rest at least 4 hours (overnight is better).
  • Flip on to a cutting board and cut with a well oiled pizza cutter or knife.
  • Store in an airtight container on the counter.


Nutrition Facts
Matcha Marshmallows Recipe
Amount Per Serving
Calories 94
% Daily Value*
Carbohydrates 23.3g8%
Fiber 0.3g1%
Sugar 23.2g26%
Protein 2.3g5%
* Percent Daily Values are based on a 2000 calorie diet.


Do NOT store in the refrigerator as they will melt. Store in an airtight container at room temperature for 2-3 weeks.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Ever made marshmallows or used matcha? Will you try these?

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


31 responses to “How to Make Matcha Marshmallows Recipe”

  1. amy Avatar

    how many .25 ounce packets of gelatin make 1/4 cup? 8 packets? (2ounces) i’ve tried this recipe twice and it didn’t work. First time was gummy mess so i did it again and mixed it for 8 mins. it looked fine until i poured it in the baking pan. It poured in but got too sticky to spread out. I’m disappointed because when you add up the ingredients, it’s actually a bit expensive. ( i used organic maple syrup)

    1. Katie Wells Avatar

      I’m not entirely sure on the conversion with the envelopes as I’ve never used them. Have you tried dumping the envelopes into a 1/4 cup measure to see?

  2. Sarah Avatar

    My marshmallows melted and wouldnt set – there was foam at the top and syrup jello bellow. Help? I so badly want to make homemade marshmallows.

  3. Courtney Avatar

    4 stars
    I’m not sure at what point you’re suppose to add the matcha but I added it as soon as the honey mixture came off the stove and it was far too hot for the matcha and ended up with some bitter and burnt matcha bits that I was fortunately able to pull out. Would definitely wait until the mixture has been incorporated with the gelatin before adding the matcha next time.

  4. Hillary Avatar

    Mine turned into a snot pile of glob! It would spread out…is there a trick I missed??

  5. lISA Avatar

    Am I missing something? Where do you say to add the matcha? Is the water in the recipe already made into matcha tea?

  6. Corinne Avatar

    I tried this recipe with agar agar and unfortunately it didn’t work.

  7. Amanda Avatar

    5 stars
    I have just jumped on the Matcha bandwagon recently and I love it. I have never even heard of Matcha in marshmallow form. So great! Needless to say I will be trying this very soon.

  8. Judie Avatar

    Can you make this without the Matcha? I really would like the traditional white marshmallows.

  9. Kate A. Avatar
    Kate A.

    I love the sound of this recipe! However, I’m sad that you have to cook the honey. Won’t that kill off the benefits of raw honey? 🙁

    1. Katie - Wellness Mama Avatar

      It will somewhat, but it is needed for the marshmallows to actually turn into marshmallows. YOu can use maple syrup instead so you don’t have to ruin good honey…

      1. Brian H Avatar
        Brian H

        KATIE – I made the recipe per the instructions and I have a thin liquid not a creamy dreamy type of substance that will turn into marshmallows (I think ) ? Maybe a marshmallow fairy will harden them in 4 hours…I put in refrig not to waste this expensive concoction… WHAT DID I DO WRONG ? not enough gelatin ?

        1. Katie - Wellness Mama Avatar

          What type of gelatin did you use? You’ll need either regular gelatin from GL (orange can) or the collagen protein from Vital Proteins (not collagen Peptides) as those two won’t gel…

  10. Cynthia Avatar

    5 stars
    Where do you get the gelatin? I love this idea and have been wondering about Matcha lately. I’m going to try it. Definitely need to order this soon.

    1. Wellness Mama Avatar

      This is where I get my gelatin. Go for the proteins and not the peptides… collagen peptides won’t set/gel up!

      1. Pamela Avatar

        Where is “this”? I don’t see a URL or suggestion on where to get the gelatin.

          1. Erica Rodriguez Avatar
            Erica Rodriguez

            Would agar agar work with this recipe I love this idea but I’m not sure if it will work and I have plenty ideas for Easter and color.

  11. Amy Avatar

    I have all the ingredients except I have gelatin sheets – would that work??

  12. Kara Avatar

    I made other ones on your site last year and they were great. Now I have another baby who is 7 months old. Question re sweetener: do you know if maple syrup is ok for this age group? If not? What about rice syrup? Or Stevia?

    1. sheila sheffield Avatar
      sheila sheffield

      Don’t use stevia it has been known for years apparently that it interferes with fertility.

    2. Christine Avatar

      Why would you get a 7 month old hooked on sugar already? This is candy. It is candy without chemicals, but it is still candy. No need to feed candy (or anything else, for that matter) to an infant.

  13. Kristina Parry Avatar
    Kristina Parry

    3 stars
    Maybe the prep time should say 4+ HOURS, not 5 minutes?

    You recommend letting it sit overnight, 4 hours minimum – so if someone glances at your directions and starts to make it, expecting to serve it right away, they will be sorely disappointed.

    1. LeeAnn Avatar

      I agree. That caught me offf gaurd and so i kept putting off making. Finally had a bigger chunk of time and made today. Cant wait to try in a few hours :))

  14. Linda Avatar

    This is marvellous. I have been meaning to make marshmallow for ages but kept putting it off as I had no agar agar but that came last week. I already have the honey and Matcha in. So now I have no excuse.

  15. Virginia Miner Avatar
    Virginia Miner

    Sounds yummy! I wonder how you could do good pink ones… Hibiscus? A teeny bit of beet juice?

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