Frozen S’mores and Epcot International Food and Wine Festival

A recipe for Frozen S’mores inspired by our visit to the Epcot International Food and Wine Festival! Chocolate is blended with ice, graham crackers, and toasted marshmallows for a fun and refreshing treat.

Check out my previous posts on the 2013 Food and Wine Festival here:

• Kasseri Saganaki (Griddled Greek Cheese with Pistachios and Honey) and Epcot International Food and Wine Festival
• Zapiekanka (Polish Mushroom and Cheese Bread) and Epcot International Food and Wine Festival
• Teriyaki Chicken Hand Rolls and Epcot International Food and Wine Festival
• Shrimp Tacos (Tacos de Camarones) and Epcot International Food and Wine Festival

Epcot International Food and Wine Festival 2013

Evan woke up early the day we went to Epcot and passed out in the stroller around 10:30 that morning from all the excitement. While he was sleeping, I visited the Festival Center to enjoy the air conditioning. I loved the chocolate sculptures (photos above) in the Ghirardelli section of the Festival Center (all created by Disney pastry chefs).

Desserts & Champagne

He was still asleep when the festival opened at 11, so I visited the Desserts and Champagne booth to take advantage of my continued quiet time.

Offerings at this booth included the:

• Dessert Trio (Chocolate Orange Cupcake, Hazelnut Chocolate Cheesecake, Morello Cherry Pistachio Mousse)
• Chocolate Orange Cupcake
• Hazelnut Chocolate Cheesecake
• Morello Cherry Pistachio Mousse
• Guylian Belgian Chocolate Seashell Truffles
• Frozen S’mores
• And to drink: Nicolas Feuillatte Rosé, Pyramid Weiss Cream Beer, Möet & Chandon Ice Impérial, Möet & Chandon Impérial, and Möet & Chandon Nectar Impérial

The Frozen S’mores caught my eye first. It was an incredibly refreshing beverage/dessert on such a hot day. The base was a chilled chocolate smoothie mixed with graham crackers. It was garnished with more graham crackers, mini marshmallows, and chocolate shavings.

Africa

My second stop was the Africa booth. It replaced South Africa at the Festival this year.

Their menu featured:

• Berbere-style Beef with Onions, Jalapenos, Tomato, Okra, and Pap
• Spinach and Paneer Cheese Pocket
• And to drink: The Wolftrap Red (Syrah, Mourvèdre, Viognier), MAN Vintners Chenin Blanc, and Porcupine Ridge Syrah

We tried the Spinach and Paneer Cheese Pocket. Chad and I really enjoyed it. It reminded me of Saag Paneer stuffed inside a crisp and flaky breading.

Frozen S’mores

After trying the Frozen S’mores at the festival, I was so excited to make it at home. I prepared a Frozen Hot Chocolate for the base and blended in crushed graham crackers and toasted marshmallows to really help capture that iconic S’mores flavor.

Milk, cream, cocoa powder, sugar, and just a pinch of salt are placed over medium heat. Once steaming, but not yet boiling, chocolate chips are whisked in until melted and smooth. Allow the mixture to cool slightly, then blend with ice, graham crackers, and marshmallows until well-combined and frosty.

Serve the Frozen S’mores immediately paired with whipped cream, additional graham crackers, toasted marshmallows, and chocolate for garnish if desired.

This drink is quite the decadent treat. I wrote down 2-4 servings as the amount in the recipe is enough for two large mugs, but we can generally only finish half of one each.

A Few Tips

Before pouring in the Frozen S’mores, I decorated the rim of the glasses with melted chocolate and crushed graham crackers. Place chocolate chips (I used semi-sweet) in a wide, shallow bowl and microwave in 20 second increments until smooth. Evenly dip the top of each glass in the chocolate to coat and lightly shake off the excess. Immediately cover the chocolate with finely crushed graham crackers. For quicker results, I crushed the graham crackers in a food processor.

I used semi-sweet chocolate chips for the frozen hot chocolate base due to personal preference, but feel free to swap for milk chocolate or dark chocolate.

Do not bring the milk and cream mixture to a boil. It should only be steaming and hot enough to dissolve the sugar and melt the chocolate chips.

Allow the melted chocolate mixture to cool slightly before blending with the remaining ingredients. 

Keep an eye on the marshmallows as they toast under the broiler. It only takes a few seconds to go from toasted and bubbly to burnt.

Frozen S’mores Recipe

Adapted from Smitten Kitchen

Print Pin

5 from 4 votes

Frozen S'mores

A recipe for Frozen S'mores! Chocolate is blended with ice, graham crackers, and toasted marshmallows for a fun and refreshing treat.

Course Drinks

Cuisine American

Keyword beverage, chocolate, dessert, drink, graham cracker, marshmallow, s'mores

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 2 -4 Servings

Ingredients

• 2 ounces (60 grams) marshmallows
• 1 cup (237 milliliters) milk
• 1/2 cup (118 milliliters) heavy cream
• 1/4 cup (20 grams) unsweetened cocoa powder
• 1/4 cup (50 grams) granulated sugar
• Pinch salt
• 3 ounces (90 grams) semi-sweet chocolate chips about 1/2 cup
• 1 teaspoon (5 milliliters) vanilla extract
• 3 cups (400 grams) ice
• 4 (60 grams) graham crackers crushed

Garnish:

• Whipped cream
• Graham crackers
• Chocolate shavings or mini chocolate chips
• Toasted Marshmallows

Instructions

• Line a baking sheet with foil. Arrange the marshmallows in a single layer and place under a broiler. Toast until golden, 45-90 seconds. Remove from heat and set aside.
• In a small saucepan, whisk together the milk, heavy cream, cocoa powder, sugar, and pinch salt over medium heat.
• Once steaming, but not yet boiling, remove from heat and add the chocolate chips. Whisk until melted and smooth. Stir in the vanilla extract. Set aside to cool slightly.
• Place the ice in a blender. Pour in the chocolate mixture, followed by the graham crackers and toasted marshmallows. Blend until smooth.
• Divide among serving glasses. Garnish with whipped cream, graham crackers, chocolate shavings, and toasted marshmallows. Serve immediately.