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Toasted Marshmallow Mocha Latte

Toasted Marshmallow Mocha Latte

This indulgent latte combines the nostalgic flavors of a campfire s’more with the rich kick of a café mocha, perfect for cozy evenings or as a show-stopping dessert coffee.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Drinks
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • 2 espresso shots about 2 oz / 60 ml espresso or ½ cup strong brewed coffee
  • ¾ cup 180 ml milk whole, oat, or your favorite alternative
  • 1 oz dark chocolate, chopped (30 g) (or 2 tablespoons good-quality dark chocolate chips)
  • 1 tbsp toasted marshmallow syrup store-bought or homemade*
  • 2-3 tbsp whipped cream optional but recommended
  • Handful of mini marshmallows
  • Pinch of sea salt optional, enhances chocolate flavor
*Homemade toasted marshmallow syrup: Melt ½ cup mini marshmallows under a broiler until golden, then whisk into ½ cup simple syrup (½ cup sugar + ½ cup hot water) until smooth. Strain and cool.

Equipment

  • Espresso machine or coffee maker
  • Milk steamer, handheld frother, or small saucepan
  • Heat-safe mug
  • Kitchen torch or oven broiler

Method
 

Prepare the Mocha Base
  1. In your heat-safe mug, place chopped dark chocolate.
  2. Pull 2 shots of espresso directly over the chocolate (or pour in hot strong coffee).
  3. Stir until chocolate melts into a rich mocha base.
Add Syrup
  1. Stir in 1 tablespoon toasted marshmallow syrup.
  2. Taste and add a pinch of sea salt if desired.
Steam the Milk
  1. Steam or gently heat milk until hot and frothy.
  2. Pour over the mocha base, holding back foam with a spoon to create a smooth blend.
  3. Top with the remaining foam.
Finish with Marshmallows
  1. Add a generous handful of mini marshmallows on top.
  2. Optional: a swirl of whipped cream beneath the marshmallows for extra creaminess.
Toast to Perfection
  1. Using a kitchen torch, lightly toast the marshmallows until golden brown.
  2. If you don’t have a torch, place the mug on a baking sheet under a preheated broiler for 30–60 seconds—watch closely to prevent burning.
Serve and Enjoy
  1. Serve immediately while the marshmallows are warm and gooey.
  2. For an extra flourish, drizzle a little chocolate sauce or sprinkle cocoa powder over the toasted top.

Notes

  • Chocolate Choice: A 60–70 % dark chocolate bar melts best and balances the sweetness of the marshmallow syrup. Milk chocolate will make the drink noticeably sweeter.
  • Marshmallow Syrup: If you can’t find toasted marshmallow syrup, regular marshmallow or vanilla syrup works well; add a drop of caramel extract or a pinch of smoked salt for a “toasted” vibe.
  • No Espresso Machine? Use a Moka pot, Aeropress, or a very strong French press to achieve a concentrated brew.
  • Torch Alternatives: A quick pass under a preheated broiler toasts the marshmallows nicely—just keep the mug on a baking sheet and watch closely.
  • Glass vs. Mug: A clear heatproof glass shows off the layers of chocolate and foam, making the drink more café-style.
  • Garnish Ideas: Dust with cocoa powder or drizzle with chocolate sauce for an Instagram-worthy finish.
  • Prepare ahead: Prepare the toasted marshmallow syrup up to a week in advance and store it in the fridge; it speeds up weekday treats. You can also melt the chocolate with a splash of milk beforehand and refrigerate it; then, quickly reheat for faster assembly.
  • S’mores Upgrade: Add crushed graham cracker crumbs to the rim of the glass before pouring.
  • Spiced Campfire: A pinch of cinnamon or smoked paprika in the chocolate base adds a cozy, slightly smoky depth.

 

Tips & Variations

 
  • Iced Version: Prepare the mocha and syrup with hot espresso, then cool slightly. Pour over ice and top with cold milk foam and toasted marshmallows.
  • Campfire Twist: Add a drop of liquid smoke for an authentic campfire vibe.
  • Vegan Option: Use dairy-free chocolate, plant milk, and vegan marshmallows.