Chilly weather calls for a hot latte. The toasted marshmallow latte will certainly become your latte of choice this winter.
Friends, I have been holding out on you. I made this latte back in the summer, when the weather was still warm and the pools were still open. I knew I couldn’t share it yet, you’d reject it. Who wants to drink something hot when the temps are in the 90s? I needed to wait for the opportune moment. And since I could see my breath last night when walking the dogs, it appears that now is that moment. The perfect time to share this, the toasted marshmallow latte.
A friend and co-worker used to tell me non-stop about this amazing coffee shop in Lancaster called Mean Cup. She’s go on and on about their different flavored syrups and remark that she’d always get an almond latte, which sounded amazing. But the second she mentioned toasted marshmallow, I was sold. I may not be a huge s’more fan but I can always get down with some toasted marshmallows, for sure. The idea of a toasted marshmallow latte, well, that just appealed to me even more.
It took a few tries to get the recipe right. The first test did not have nearly enough toasty marshmallow flavor. And the second time wasn’t strained enough. So let me give you a few tips. First, be very careful with the kitchen torch. I recommend using one because I’ve never toasted marshmallows over the stove. Still, it’s hot and you’ll need to be careful. Second, do not skip the straining step. Much like a s’more, these marshmallows get a little bit of a char on them. It’s essential to achieving that toasted marshmallow flavor. But once your syrup is finished, you’ll want to strain it to get rid of any icky charred bits.
I use this in my lattes, you can use it over ice cream or maybe drizzled onto a funnel cake. Play around with it and have fun! But definitely try it in coffee. It will soon become your go-to!
- For syrup:
- 3/4 cup sugar
- 3/4 cup water
- 6 marshmallows
- For latte:
- 2 to 3 Tbsp. toasted marshmallow syrup
- 1 cup very hot, strong coffee
- 1/2 cup cream
- Prepare your syrup by first combining 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 to the syrup and use a spoon to stir, ensuring all the marshmallows are 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. Add the coffee on top. Stir to combine.
- Place the cream in a blender and whir for about 30 seconds then pour into the cup.