Ingredients
Scale
For the Toasted Marshmallow Syrup:
- 1 cup sugar
- 1 cup water
- 10 large marshmallows
- 1 teaspoon vanilla bean paste or extract
- Pinch of fine salt
For Two Lattes:
- 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
Instructions
For the Toasted Marshmallow Syrup:
- 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.
For Two Lattes:
- 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.