A recipe for a homemade S’mores Latte! Add toasted marshmallow syrup and chocolate syrup to espresso and steamed milk for a fun start to the day.
A few months ago, I shared a recipe for a homemade Toasted Marshmallow Syrup. It is perfect to use as the base for this S’mores Latte!
Espresso or strongly brewed coffee is simply combined with the marshmallow syrup and chocolate syrup, then topped with milk.
If desired, garnish with additional toasted marshmallows or even decorate the rim of the glass with milk chocolate and graham crackers for a rich and decadent treat.
A Few S’mores Latte Notes
I usually add 1 tablespoon (15 milliliters) of the toasted marshmallow syrup and 1/2 tablespoon (7 milliliters) of chocolate syrup (I used store-bought) to really let the marshmallow flavor shine.
For more of a chocolate kick, bump up the chocolate syrup to 1 tablespoon (15 milliliters) to taste.
Graham Cracker Rim
Before pouring in the espresso, I decorated the rim of the glasses with melted milk chocolate and crushed graham crackers.
For quick results, I crushed the graham crackers in a food processor. If unavailable, you can also place them in a ziplock bag and hit with a rolling pin until completely crushed. Transfer the crushed graham crackers to a wide, rimmed plate.
Place milk chocolate chips in another wide, shallow bowl and microwave in 20 second increments until smooth.
Evenly dip the top of each glass in the milk chocolate to coat and lightly shake off the excess.
Immediately cover the milk chocolate with the finely crushed graham crackers.
Allow the rim to set briefly before using the glass.
Steaming the Milk
I now have an espresso machine to froth the milk, but have included other options to steam the milk without one.
To use a handheld frother, steam the milk by heating it (on the stove or in the microwave). While still hot, transfer to a frothing pitcher, and use the handheld milk frother to create the right consistency.
If using a non-dairy milk, it won’t steam as well without a professional espresso machine. I personally used oat milk in the photos for this latte.
Without a handheld frother, cold milk (nonfat to 2% is best for stable foam, but won’t be as rich) can be shaken in a tightly sealed jar (no more than a third filled), then microwaved to set the foam or heated and frothed in a French press (pump for about 10 seconds, be careful not to overfill) or whisked vigorously while hot.
Looking for more coffee-based drinks?
Try my:
S’mores Latte Recipe
Adapted from Kitchen Concoctions
S’mores Latte
Ingredients
- 1 tablespoon (15 milliliters) toasted marshmallow syrup
- 1/2 tablespoon (7 milliliters) chocolate syrup store-bought or homemade
- 1/4 cup (60 milliliters) hot espresso or strongly brewed coffee
- 3/4 cup (177 milliliters) milk steamed, dairy or non-dairy
- Toasted marshmallows for garnish
Instructions
- Pour the toasted marshmallow syrup and chocolate syrup in the bottom of a mug or heat resistant glass. Pour in the hot espresso and stir to thoroughly combine.
- While holding the mug slightly to the side at a 45˚ angle, slowly pour the steamed milk in the center to fill the mug and add a thin layer of the foam to the top.
- Serve immediately topped with toasted marshmallows if desired.
Dea
Omg, one of these can instantly make my day! I’d never thought of that, so happy I found this recipe. Delicious!
Kimberly Hardin
Are the measurements the same for an Iced Latte instead of hot?
Tara
Hi Kimberly! The measurements are generally the same, but you can adjust to taste as desired. When I make this iced, I add milk to the glass first, then stir the toasted marshmallow syrup and chocolate syrup into the milk before topping with ice and the espresso.