Toasted Marshmallow Maple Latte – Sweet, Cozy & Creamy
The Story: How This Latte Became My Go-To Winter Hug
I still remember the first time I tried to make a fancy coffee at home—it was a disaster of epic (well, small kitchen) proportions. Milk everywhere, the smell of burnt sugar, and my dog looking at me like I’d lost the plot. But then, one snowy Saturday, I landed on this Toasted Marshmallow Maple Latte. It’s sweet, cozy, and so creamy it could probably pass for dessert. Now, every time I make it, I get a whiff of nostalgia—plus, my family basically hovers until I hand over their mugs. Honestly, it’s like camping indoors but with way less mosquito drama.
Why You’ll Love This Latte (Trust Me!)
I make this whenever the weather turns gross or I just need a pick-me-up (which, in England, is a lot). My family goes absolutely bonkers for it—mainly because that toasted marshmallow smell fills the whole house. And, confession time: I used to buy those overpriced, syrupy lattes from fancy cafes, but frankly, this version tastes richer and doesn’t cost an arm and a leg. (Also, I don’t have to put on real pants to enjoy it, so… win.)
What You’ll Need (But Feel Free to Mix It Up)
- 1 double shot of espresso (sometimes I just use strong brewed coffee if I can’t be bothered with the fancy machine)
- 3/4 cup milk (whole milk is dreamy, but I’ve used oat milk and it works fine—my sister swears by almond, though I think she just likes being picky)
- 2 tablespoons pure maple syrup (not pancake syrup, unless you’re in dire straits—my gran would be horrified, but honestly, it’s not bad in a pinch)
- A handful of mini marshmallows (I’ve chopped up big ones when that’s all I’ve had; messy, but fun)
- Whipped cream, for topping (optional—unless you ask my nephew, then it’s ‘mandatory’)
- A sprinkle of cinnamon or cocoa powder, if you’re feeling fancy (sometimes I forget this step and nobody has ever complained)
How To Make It (And Not Burn Your Marshmallows… Like I Did Once)
- Brew your espresso—double shot if you need the oomph, or just make a strong coffee. (This is where I usually take a deep breath and try not to spill everywhere, but no promises.)
- While that’s brewing, warm your milk in a saucepan over medium heat. Don’t let it boil over! Actually, I find it works better if you whisk it a bit to get it frothy, but if you’re in a rush, just heating is fine.
- Stir in your maple syrup right into the milk while it heats. Taste it—maybe sneak a spoonful. Too sweet? Add a splash more milk. Not sweet enough? More syrup. You do you.
- Now the fun bit: pile your marshmallows on a baking tray and pop them under the broiler (grill, for my fellow Brits) for maybe 30 seconds, tops. Watch like a hawk! I once turned my back to check Instagram and, well, let’s just say the smoke alarm got a workout.
- Pour your hot coffee into a big mug, add the maple-milk mixture, and stir it all together. Top with the toasted marshmallows, a cloud of whipped cream, and a dusting of cinnamon or cocoa if you’re feeling extra.
Some Notes From My (Probably Too Many) Attempts
- If you scorch the marshmallows, just scrape off the burnt bits—no shame, happens to the best of us.
- I once tried using honey instead of maple syrup. It was… fine, but not the same cozy vibe. Stick to maple if you can.
- Oh, and if your milk gets that weird skin on top, just whisk it hard or scoop it off. Happens to me every time if I leave it a bit too long.
Variations I’ve Tried (And One That Flopped)
- Spiked version: A splash of Baileys makes this dangerously good. Not for breakfast, probably. (Or do, I’m not judging.)
- Vegan twist: Oat milk and coconut whipped cream are surprisingly tasty here.
- I once tried adding a spoonful of Nutella to the milk. It got a bit… gloopy, but if you’re a chocoholic, maybe you’ll love it?
Equipment (But Use What You’ve Got!)
- Espresso machine or strong coffee maker (I’ve used my French press in a pinch)
- Saucepan for the milk (microwave works if you’re lazy, but you miss out on the froth)
- Baking tray and oven (or even a kitchen torch, but I lost mine ages ago and haven’t missed it)
- Mug—obviously, but any cup that makes you happy will do
How To Store It (If You Have Any Left… Rarely Happens)
Honestly, this latte rarely sees the inside of my fridge. But, if you make extra, just stash the milk-coffee mix (without toppings) in a covered jar in the fridge—should be fine for a day or two. The marshmallows, though, go weird if you let them sit, so always toast fresh.
Serving Ideas (My Family’s Rituals)
We usually sit around the table, hands wrapped round our mugs, and dunk digestive biscuits or cinnamon rolls right into the latte (messy, but who cares). My dad likes his with a shot of espresso on the side—no idea why, but he swears it’s ‘for balance’.
Pro Tips (Learned the Hard Way…)
- Don’t rush toasting the marshmallows—if you try to do it under a super-hot broiler for more than a few seconds, you’ll end up with charred blobs. I, uh, speak from experience.
- If you skip frothing the milk, you’ll miss out on that creamy top, but it’s still tasty. (I’ve been lazy. No regrets.)
- Let the latte cool a tad before adding whipped cream; otherwise, it melts into a puddle (though, some days, that’s exactly what I want).
FAQ: Real Questions From Friends (And My Mum)
- Can I make this without coffee? Absolutely! Just use steamed milk and maple syrup for a kid-friendly version—my niece calls it her ‘marshmallow cloud’ drink.
- Is it very sweet? Honestly, yes; but you control the syrup. Start with less, taste, and adjust. Sometimes I go heavy, sometimes not.
- What if I don’t have marshmallows? Well, you can try toasting a meringue or even a blob of whipped cream under the broiler (seriously!), but it’s not quite the same. Marshmallows just do the trick.
- Could I use a hand blender for the milk? Definitely, though it splatters a bit—if you don’t mind cleaning up, go for it!
- What’s the best maple syrup? I like Grade A, but I’ve used the supermarket stuff, too. If you want to splurge, check out Pure Maple (not sponsored, just tasty!).
- Where do you get those cute mugs? I get mine at local charity shops, but if you want something new, Anthropologie mugs are my weakness.
Anyway, I know this was a long one (and I probably went off on a tangent or two), but I hope you give this Toasted Marshmallow Maple Latte a whirl. Seriously, let me know if you make it—bonus points for creative marshmallow arrangements. Cheers!
Ingredients
- 2 cups whole milk (or milk of choice)
- 2 shots espresso (or 1/2 cup strong brewed coffee)
- 2 tablespoons pure maple syrup
- 6 large marshmallows
- 1/2 teaspoon vanilla extract
- Whipped cream, for topping
- Crushed graham crackers, for garnish (optional)
- Pinch of ground cinnamon (optional)
Instructions
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1Toast the marshmallows over a gas flame, broiler, or kitchen torch until golden and caramelized. Set aside 2 marshmallows for garnish.
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2In a small saucepan over medium heat, combine milk and 4 toasted marshmallows. Whisk until the marshmallows are melted and the milk is hot but not boiling.
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3Brew espresso or strong coffee. Pour evenly into two mugs.
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4Stir maple syrup and vanilla extract into the hot milk mixture. Froth the milk if desired.
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5Pour the marshmallow-maple milk over the espresso in each mug. Top with whipped cream, reserved toasted marshmallows, crushed graham crackers, and a pinch of cinnamon if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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