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Toasted Marshmallow Latte


Typically, toasted marshmallows are associated with summertime, fire pits, and s’mores, but when you take those toasted marshmallows, turn them into coffee syrup, and whip them into a latte, they become the perfect cold-weather complement. 


For syrup:

3/4 cup sugar

3/4 cup water

¼ teaspoon vanilla extract

6 marshmallows


For latte:

2 to 3 tablespoons toasted marshmallow syrup

2 ounces espresso/coffee (optional)

1/2 cup cream (or non-diary substitute)


Combine sugar and water in a saucepan over medium heat.

As the water heats, use a kitchen torch to carefully torch your marshmallows until well toasted and browned.

Add the marshmallows and vanilla extract to the syrup and use a spoon to stir, ensuring all the marshmallows have dissolved.

Once the sugar and marshmallows are completely dissolved, pass the mixture twice through a fine mesh strainer.

Allow to cool, then transfer to a jar for storage.

To prepare the latte, add syrup to the bottom of a coffee mug.

Pour the coffee on top.

Stir to combine.

Place the cream in a blender and whir for about 30 seconds then pour into the cup.