Iced S'mores Latte

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 691, total fat 13 G., saturated fats 7 G., proteins 6 G., carbohydrates 143 G., fiber 1 G., cholesterol 38 mg, sodium 403 mg, sugar 127 G.

What's the best summertime way to get your caffeine fix? No, it's not just any iced coffee. It's an iced latte with the flavor of a campfire-inspired s'more (no campfire required!). The secret ingredient in this recipe is toasted marshmallow syrup, made by combining toasted marshmallows with simple syrup. At home, you can toast the marshmallows directly over a stovetop. Blend them in a blender with instant coffee, ice, and whole milk. And don't forget to top each serving with graham crackers and drizzle with chocolate, the key ingredients of a s'more.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Iced latte

4 tsp instant coffee
3 cups of ice
1 cup whole milk
1/4 cup toasted marshmallow syrup, recipe below
Whipped cream, for serving
Chocolate syrup, for serving
Crushed graham crackers, for serving
2 large marshmallows, toasted

Roasted Marshmallow Syrup

6 large marshmallows
1 cup of sugar
1/4 tsp vanilla extract
1/4 teaspoon coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: coffee, milk, marshmallow

Cooking the dish according to the recipe:

Dissolve the coffee in 1 tablespoon of warm water and pour into a high-power blender. Add ice, milk, and toasted marshmallow syrup to the blender and blend until smooth.
Spoon whipped cream into the bottom of each of two tall, wide glasses and drizzle with chocolate syrup. Divide the frozen latte among the glasses. Top each serving with whipped cream, drizzle with chocolate syrup, and sprinkle with crushed graham crackers. Garnish with toasted marshmallows.

Roasted Marshmallow Syrup:
Yield: 1 tbsp.

Thread the marshmallows onto 2 disposable chopsticks and toast over a gas burner until golden brown on all sides, about 2 minutes. Alternatively, line a baking sheet with foil, spray with cooking spray, add the marshmallows, and toast, turning once, until golden brown, about 2 minutes per side.
Combine sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar dissolves, about 3 minutes.
Reduce heat to low and add toasted marshmallows to the pan. Cook, stirring constantly and reducing heat if the syrup begins to bubble around the edges of the pan, until the marshmallows are completely dissolved, 5-7 minutes.
Strain the syrup through a fine sieve and stir in vanilla extract and salt. Let cool completely and store in the refrigerator in a tightly sealed container for up to 1 month.