Section

Iced S’mores Coffee

Everyone loves s’mores! So we asked ourselves...Why not turn them into a coffee drink? It includes all the delicious ingredients of a s’more — chocolate, marshmallows, graham crackers — combined with coffee for a delicious drink anytime of the year! 

INGREDIENTS 

  • 12 ounces (1 1/4 cup) cold medium/dark roast coffee
  • 1 cup cocoa
  • 1 cup marshmallow fluff
  • 1/2 cup sugar
  • 1/4 cup heavy cream
  • Graham crackers crumbs

INSTRUCTIONS

1. Brew 12oz of coffee. Reserve 1/2 cup and place the remaining in refrigerator to cool down.

Make chocolate marshmallow sauce:

2. Over low heat, combine cocoa and sugar in a small saucepan.

3. Add in 1/2 cup coffee. Stir well. 

4. Stir in marshmallow fluff. Heat on medium for three minutes. Do not let the sauce come to a boil. Remove from stove and let cool. 

Prepare the cup:

4. Dip the rim of your favorite cup into the chocolate syrup. Drizzle syrup on the inside of the cup to your liking. 

5.Dip the chocolate covered rim of cup into the crushed graham cracker crumbs. 

6. Add desired amount of ice to cup.

Assemble the drink: 

7. Add the remaining cup of coffee from the fridge, followed by 2 tbsp. of chocolate syrup, and 1/4 cup heavy cream.

8. Garnish with mini marshmallows.

Optional: Toast marshmallows with kitchen blowtorch.

INSTRUCTIONS

1. Brew coffee, and place in refrigerator to cool down.

Make chocolate marshmallow sauce:

2. Combine cocoa and sugar in a small saucepan. After combining, stir in 1/4 cup coffee.

3. When everything is well mixed, add in 1/2 cup of marshmallow fluff and stir. Let the mixture come to medium heat for three minutes and remove from heat. 

Prepare the cup:

4. Dip cup upside down into chocolate syrup and then into crushed graham cracker crumbs.

5. Drizzle chocolate syrup on the inside of the cup and add ice. 

Assemble the drink: 

6. Add milk to the cup followed by 2 tbsp of chocolate syrup. Add remaining coffee, 1/4 cup heavy cream and garnish with marshmallows

Optional: Toast marshmallows.

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