I was thinking about the marshmillets from the other day, and I realized that I need to offer an alternative to holiday marshmallows made by Kraft. If possible, I recommend making the marshmillets more from scratch. I used the the flavored marshmallows out of convenience, but you can use other regular or vegan marshmallows. Even better, you can make your own marshmallows, like these, and I even found David Soleil’s ebook of vegan marshmallows.¬† If you are using plain marshmallows, substitute the Earth Balance spread with gingerbread spice-infused Earth Balance instead.

The only problem with using the recipe below is that it is missing molasses, but you can add between 1 to 2 cups of molasses (depending on your preference) when melting the marshmallows. In addition to adding molasses, if you want to use this as a butter spread on toast or the like, try adding some agave or honey for a little more sweetness.

Gingerbread-Spiced Butter
I have used Nicole Harris’ gingerbread spice mix and Leanne Vogel’s Gingerbread Cookies as guides to create my spice mixes, and I used Andr√© Baranowski‘s Ethiopian Spiced Butter as an inspiration for the infusion method.

Ingredients
2 Sticks or 1 C Earth Balance Spread or Salted Butter
2 tsp Ground Cloves
2 tsp Ground Nutmeg
2 T + 2 tsp Ground Cinnamon
1/4 C + 2 T Ground Ginger

Directions
Combine the spices in a bowl. In a large saucepan, melt the spread over low heat. Pour in the spices. Stir with frequently with a wooden spoon for 30 minutes to fully infuse the flavors. Transfer the mixture into a small glass bowl or storage container. Cool until solid.

Note
If you are using real butter, you can use this opportunity to clarify it of impurities by removing the foam that forms at the surface during spice infusion. Foam no longer forms, strain the melted butter through a fine mesh colander or cheesecloth into a bowl to remove the milk solids.