How long does the toasted marshmallow syrup for iced coffee last?

The syrup for your Toasted Marshmallow Iced Coffee will stay fresh in the refrigerator for up to 3 weeks when stored in an airtight container. Always shake the jar before using, as natural separation can occur. If you notice any mold or off smells, discard it immediately and make a fresh batch.

Can I make Toasted Marshmallow Iced Coffee without an espresso machine?

Absolutely! You can make excellent Toasted Marshmallow Iced Coffee using strong brewed coffee instead of espresso. Use about 1/4 cup of coffee that's brewed at twice your normal strength. Cold brew concentrate also works wonderfully and creates an incredibly smooth flavor profile

What's the best non-dairy milk for Toasted Marshmallow Iced Coffee?

Oat milk is the best non-dairy option for Toasted Marshmallow Iced Coffee because it has the creamiest texture and froths beautifully for cold foam. Soy milk is the second-best choice, while almond milk works but creates a thinner drink. Always choose unsweetened versions to control the sweetness level.

Why did my marshmallows burn when making the syrup?

Marshmallows burn very quickly under the broiler – usually in under a minute. For perfect Toasted Marshmallow Iced Coffee syrup, broil for only 30-45 seconds and watch constantly. The marshmallows should be golden brown, not black. If they burn, start over for the best flavor.

Can I double or triple the toasted marshmallow syrup recipe?

Yes! The syrup recipe for Toasted Marshmallow Iced Coffee scales up beautifully. This is perfect if you want to make a large batch for entertaining or to have plenty on hand. Just make sure to use a larger saucepan to accommodate the increased volume and longer cooking time for dissolving more marshmallows.

Toasted Marshmallow Iced Coffee

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Creamy iced coffee featuring homemade toasted marshmallow syrup, rich espresso, and fluffy cold foam. Tastes like campfire nostalgia in a cup with café-quality presentation.

Author: Emily
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 1 latte 1x
Category: Beverage
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup granulated sugar
1¼ cups water
½ cup mini marshmallows (for toasting)
1-2 oz toasted marshmallow syrup
6 oz whole milk
Ice
2 shots freshly brewed espresso
3 tbsp heavy whipping cream
2 tbsp whole milk (for cold foam)
1 tbsp toasted marshmallow syrup (for cold foam)
2 regular marshmallows (optional garnish)

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Instructions

Combine sugar and water in medium saucepan, bring to boil over medium-high heat until sugar dissolves (2-3 minutes)
Line baking sheet with parchment, add mini marshmallows in single layer and broil 30-45 seconds until golden brown
Immediately scrape toasted marshmallows into hot syrup (will foam up), stir until completely dissolved
Remove from heat, cool slightly, transfer to jar and refrigerate up to 3 weeks
In glass, add 1-2 oz toasted marshmallow syrup
Pour in 6 oz cold whole milk
Fill glass with ice
Brew 2 shots espresso and pour over ice and milk
In frother or mason jar, combine heavy cream, 2 tbsp milk, and 1 tbsp syrup, froth until thick and foamy
Gently spoon cold foam on top of latte
Optional: torch 2 regular marshmallows and place on top as garnish

Notes

Store syrup in refrigerator for up to 3 weeks, shake before use
Watch marshmallows carefully when broiling – they burn quickly
Can substitute strong brewed coffee for espresso
Oat milk works best for dairy-free version
Cold foam is best made fresh, don’t store
Can be served hot by steaming milk instead of using cold

Nutrition

Serving Size: 1 latte (with 1 oz syrup)
Calories: 125
Sugar: 18g
Sodium: 95mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 6g
Cholesterol: 15mg

Find it online: https://recipeshots.com/toasted-marshmallow-iced-coffee/