If you ever wanted to fall face first into a latte, this is it.

It’s like the crème brulee of lattes. With toasted marshmallows. And chocolate.

Because during the 12 days of Christmas, we’re adding chocolate to ALL the things. Except for this turkey sandwich I shared yesterday.  We can leave chocolate off of that.

Normally I’m an iced coffee drinker.  Like, even if it’s negative 64 degrees outside I still want my coffee with ice. But lately I’m all about the lattes.  Gingerbread. Peppermint mocha. Eggnog.

And now, on the 9th day of Christmas, I’m sharing with you my current latte obsession: toasted marshmallow.

Because really, toasted marshmallows are NEVER out of season.

And this one is loadedddd with them.  A toasted marshmallow simple syrup is mixed with strongly brewed coffee + steamed milk, and topped with some marshmallow fluff that melts to form a shell before being toasted.

The recipe technically serves two but you can make it for one.  Thank goodness for coffee bowls!  And it’s quite decadent.  But it’s the holidays so EVERYTHING is allowed to be decadent.

Toasted Marshmallow Latte

• 1/2 c sugar
• 1/2 c water
• 1 c mini marshmallows
• 1 dark roast K-cup (roughly about 3/4 c strong coffee)
•  cashew milk (although, I’m sure any milk will work)
• 1/4 tsp vanilla bean paste, or vanilla extract
• marshmallow fluff
• chocolate chips and graham cracker crumbs, optional

In a small saucepan, combine your sugar and water.  Simmer until sugar is completely dissolved.  Meanwhile, put the mini marshmallows on a baking sheet lined with parchment paper and place them under the broiler until they become golden brown and toasted.  Remove pan from under the broiler and carefully scrape the marshmallows into the saucepan, whisking until they are melted and combined*.

Brew coffee into a measuring cup that measures at least 2 cups of liquid – this should equal roughly 3/4 c coffee.  Pour cashew milk (or milk of preference) over top of coffee until liquid reaches 2 cups.  Add 1-2 oz. of toasted marshmallow syrup, depending on taste preference, and vanilla bean paste and whisk until combined.  Microwave mixture for 1 minute.

It’s optional at this point to melt chocolate chips, dip mugs in chocolate and then into graham cracker crumbs.

Pour mixture into mugs and scoop out a spoonful of marshmallow fluff.  Allow marshmallow fluff to melt for a minute or so, or until it spreads enough to cover all of the liquid.  Finally, place the mugs under the broiler and allow the marshmallow fluff to toast creating a “crème brulee” topping.

 

*You will have enough syrup leftover to make this recipe at least 2 more times.

 

 

Hmmmmm. If I add hot cocoa mix to this – will it be called a s’mores latte? Or a toasted marshmallow mocha latte?  Regardless. I think I know what’s on the menu tomorrow!