Steep the chai tea bags in ½ cup boiling water for 10 minutes, or until very potent. Discard the tea bags and measure out 1/3 cup of tea. Allow it to cool to room temperature.

Pour the cooled tea into the bowl of an electric mixer. Sprinkle the powdered gelatin on top.

Let sit for 5 minutes.

Place the sugar and ¼ cup cold water in a small pot and set to medium-high heat. Stir until the sugar has melted.

Attach a candy thermometer to the pot and boil the sugar until it reaches 238F. Brush the sides of the pot with a wet pastry brush if sugar crystals stick to the sides. Remove the pot from the heat and stir until the sugar stops boiling.

Add the hot sugar to the gelatin and stir the mixture by hand whisking for a few minutes to slightly cool. Then beat with an electric mixer on medium-high speed for 8-10 minutes, until soft peaks form. Add the vanilla bean seeds or extract and cinnamon and mix until combined.

Spoon the marshmallow mixture into a piping bag and snip a medium-sized hole at the tip.

Pipe cloud shapes onto a baking sheet lined with a silpat mat or a sheet of parchment paper. Allow the marshmallows to sit at room temperature overnight, or until set.

In a small bowl, combine the corn starch, confectioner’s sugar and cinnamon. Place it in a mesh sieve and dust it over the marshmallows.

Use a butter knife or spatula to gently lift the marshmallows off the silpat mat (or parchment paper) and flip them over. Dust the undersides with the cornstarch mixture.

Place the marshmallows in an empty mesh sieve and bounce them around a couple times to remove any excess powder.

Place them in your hot chocolate and enjoy!

Place the milk chocolate in a microwave-safe bowl and melt for 20-second intervals until fully melted. Add the cinnamon and mix well.

Add the whipping cream and mix until fully combined. Pour this into your desired mug.

Pour the hot milk into your mug and mix until fully combined. Top with a marshmallow and enjoy!

Place the bittersweet chocolate and butter in a heatproof bowl over a pot of simmering water. Stir until fully melted, then remove from the heat.

Gradually whisk in the sugar and add the eggs one at a time, mixing after each addition. Add the cocoa powder and the pinch of salt.

Gently fold the flour into the mixture with a rubber spatula.

Now, make the pumpkin layer. Combine the pumpkin, eggs and whipping cream in a bowl and beat with an electric mixer until smooth. Add the brown sugar, cornstarch, pumpkin pie spice and salt and beat until fully combined.

Grease a square 9×9-inch cake pan with cooking spray and line with parchment paper, ensuring that excess parchment paper is hanging off of both sides. Pour half of the brownie mixture into the pan and smooth the surface. Pour half of the pumpkin mixture on top. Pour the remaining brownie mixture on top and spread to the edges of the pan. Place dollops of the remaining pumpkin mixture onto the surface and swirl it into the brownie batter. Sprinkle the chocolate chips on top. Bake at 350F for 60-80 minutes or until fully cooked.

Place the pan on a wire rack and allow the brownies to cool completely while still in the pan. Cut into squares and enjoy!