Frozen S'mores Lattes

Pop quiz: What's the most summery way to get your caffeine fix on? Nope, it's not iced coffee. Presenting frozen s'mores lattes (no campfire necessary). The secret ingredient is toasted marshmallow syrup, made by mixing charred marshmallows into a super-quick simple syrup. Whir it up in a blender with instant coffee, ice and whole milk. And don't forget the graham crackers and chocolate syrup.
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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 25 min
  • Yield: 2 lattes
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Ingredients

4 teaspoons instant coffee

3 cups ice 

1 cup whole milk  

1/4 cup Toasted Marshmallow Syrup, recipe follows

Whipped cream, for serving 

Chocolate syrup, for serving  

Crumbled graham crackers, for serving  

2 jumbo marshmallows, toasted 

Toasted Marshmallow Syrup:

6 jumbo marshmallows

1 cup sugar  

1/4 teaspoon vanilla extract 

1/4 teaspoon kosher salt  

Directions

  1. Dissolve the instant coffee in 1 tablespoon warm water; add to a high-powered blender. Add the ice, milk and Toasted Marshmallow Syrup to the blender and blend until smooth and creamy.
  2. Squirt whipped cream in the bottom of each of 2 tall, wide glasses and drizzle them with chocolate syrup. Divide the frozen latte between the glasses. Top each with whipped cream, chocolate syrup, graham cracker crumbs and 1 toasted jumbo marshmallow. 

Toasted Marshmallow Syrup:

  1. Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
  2. Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes. 
  3. Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.  
  4. Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.