A classic fluffernutter pairs creamy peanut butter with sweet marshmallow creme. This Funnel Mill-inspired version adds Hoji Cha Powder to the peanut butter and finishes with a lightly caramelized Tahitian Select Vanilla Sugar crust. It’s nostalgic comfort food with a café-worthy twist.
Yield: 2 sandwiches
Total time: About 15 minutes
Ingredients
- 4 slices soft white bread or brioche
- ¼ cup creamy peanut butter
- ¼ cup marshmallow creme
- ½ teaspoon Hoji Cha Powder
- 2 teaspoons softened unsalted butter
- 1 teaspoon Tahitian Select Vanilla Sugar
- Small pinch of fine salt, optional
Instructions
- Stir the Hoji Cha Powder into the peanut butter until evenly blended. Add a small pinch of salt if using unsalted peanut butter.
- Spread the peanut butter mixture onto two bread slices. Spread the marshmallow creme onto the other two, leaving a small border to reduce overflow.
- Close the sandwiches. Lightly butter the outsides and sprinkle with the vanilla sugar, pressing gently so it sticks.
- Heat a nonstick skillet over medium-low heat. Cook the sandwiches for 2–3 minutes per side, until golden and the filling is warm. Check frequently and lower the heat if needed, since the sugar can brown quickly.
- Rest for 1 minute, slice, and serve warm.
Tips for Your First Batch
Start with ½ teaspoon of Hoji Cha Powder for a subtle tea flavor. For a stronger roasted-tea note, increase to ¾ teaspoon on your next batch. Keep the heat gentle to toast the bread without burning the sugar.
Serve with your favorite coffee or tea to balance the sweet filling.
Recipe development note: This recipe is proposed and has not been kitchen-tested. Test a batch before publishing. Hoji Cha Powder and Tahitian Select Vanilla Sugar are Funnel Mill products; the other ingredients are pantry additions.