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.
3/4 cup sugar
3/4 cup water
¼ teaspoon vanilla extract
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.