Oh, how I’d love to curl up under a blanket with one of these clutched in my hands right this instant!
If you follow me on Instagram or Snapchat, then you may remember that I shared a sneak preview of these decadent lattes with you all a couple weeks ago. And then proceeded to make you wait for the recipe. Such a tease, right?
Well, I think you’ll feel that I’ve thoroughly made it up to you, hopefully by the time you’ve finished reading this post and have made plans to run to the store to get all the ingredients for these lattes immediately.
Because, friends, that’s how good they are. And that’s coming from someone who generally can take or leave the marshmallow. I enjoy marshmallow in things, such as hot chocolate, but generally, I’d rather eat a cookie than a marshmallow. Even the homemade ones.
I’ll give you a moment to recover from that horrible shock. Hopefully you’ll still trust my judgement when it comes to food. If anything, it just goes to show you how delicious these lattes are. Even I, a lukewarm marshmallow fan, has declared them incredible.
It all starts with toasted marshmallow simple syrup. It’s totally a thing! I didn’t know it was a thing until I dreamt it up one random day. I was putting together some fall-inspired recipe ideas to share with you all, and I couldn’t shake the idea of a toasted marshmallow coffee drink. The wheels starting turning and I ran with it.
Next thing I knew, I was rimming the mug in chocolate syrup and crushed graham crackers because, well, why not? S’mores are a tried and true combination, and I knew that this little touch would send these over the top. And they did just that.
The syrup itself totally tastes like a toasted marshmallow. It’s the coolest thing. The coffee and steamed milk clouds take on a distinctly toasty flavor from the syrup. It’s sweet enough but not sickeningly so (and the amount you use is completely up to you anyway). Then the chocolate comes in and makes everything just…magical. The graham crumbs add a fun and unexpected texture to things, too.
And because I couldn’t leave well enough alone, I went ahead and added a giant dollop of marshmallow fluff to each glass and torched it with a kitchen torch. Yup. MAGICAL, people.
This latte is the best of all worlds: a creamy latte, a strong cup of caffeine, and toasty marshmallow s’mores. There’s not more I could ask for on a cold, rainy day like today.
1 cup sugar
1 cup water
10 large marshmallows
1 teaspoon vanilla bean paste or extract
Pinch of fine salt
½ cup hot espresso (or strong coffee)
1½ cups steamed milk
2 oz toasted marshmallow syrup (or to taste)
1 cup marshmallow fluff
Chocolate syrup, as optional garnish
Additional toasted marshmallows, as optional garnish
Graham cracker crumbs, as optional garnish
Bring the sugar and water to a boil in a small saucepan over medium heat. Simmer, stirring occasionally, until the sugar is completely dissolved.
Meanwhile, skewer the marshmallows onto a metal skewer and carefully toast them over a gas burner until evenly browned and even charred in spots (alternatively, you can use a kitchen torch or your oven broiler).
Carefully add the marshmallows to the hot syrup and whisk until fully melted and incorporated. Whisk in the vanilla and salt just before removing the pan from the heat. Allow the syrup to cool slightly.
Place a fine-mesh strainer over a heat-proof storage container (a mason jar works great for this) and pour the syrup through the strainer and into the container. Use immediately or cool completely and then store the syrup covered in the fridge for a few weeks.
Divide the syrup and espresso between two mugs and top each with the steamed milk. Place a large dollop of the marshmallow fluff on top and torch it using a kitchen torch (or place it under the oven broiler for a minute, watching carefully). Serve immediately, garnished as desired with chocolate syrup, graham cracker crumbs, and toasted marshmallows. Before filling with the liquids, I like to rim the glasses with chocolate syrup and then dip them in the graham cracker crumbs for a fun extra touch.