Ingredients
Equipment
Method
- Prepare 1 cup of hot strong coffee or 1-2 shots of espresso topped with hot water to reach 1 cup.
- While coffee is brewing, steam ½ cup of milk until warm and slightly frothy. If you don't have a steamer, heat milk in a small saucepan and whisk vigorously, or use a handheld frother.
- Pour the freshly brewed coffee into a large heatproof mug, then add the steamed milk and caramel syrup. Stir well to combine all flavors.
- Place the marshmallows on top of the coffee mixture.
- Using a kitchen torch, carefully brown the marshmallows until golden and slightly charred. Alternatively, place the mug on a baking sheet under a hot broiler for 20-30 seconds, watching constantly to prevent burning.
- Serve immediately while the contrast between the hot coffee and gooey marshmallow is at its peak.
Nutrition
Notes
For a dairy-free version, oat milk works wonderfully and froths beautifully. You can substitute the caramel syrup with maple syrup for a different but equally delicious flavor profile. For an iced version, use chilled coffee over ice and toast the marshmallows separately before floating them on top. For a s'mores-inspired variation, sprinkle crushed graham crackers over the toasted marshmallows.
Store any leftover caramel syrup in the refrigerator for up to two weeks. This latte pairs perfectly with buttery shortbread cookies, cinnamon toast, or a small square of dark chocolate.