S'mores Shaken Iced Coffee

Photo of a Glass with S'mores Shaken Iced Coffee topped with mini marshmallows in the foreground, and a second blurred in the background with a red, white, and blue towel.


When you think of summer - what comes to mind? 
We think of carefree days.  Days spent lying on a blanket and cloud-watching, beach days, kids selling lemonade on the corner, and evenings sitting around a fire-pit toasting s'mores. 

What better way to celebrate summer than with a S'mores Shaken Iced Coffee?!

Here's a recipe for you.  There are a few different versions. Try them all and pick your favorite to enjoy this summer.   

METHOD #1 is from Pull and Pour Coffee and uses a Toasted Marshmallow Simple Syrup.  
To make the Toasted Marshmallow Simple Syrup:

  1. In a saucepan place equal parts of sugar and water.  (We usually use 1/2 of each).  Bring this mixture to a boil, reduce heat and simmer, stirring constantly to dissolve the sugar.
  2. Arrange 1 cup mini marshmallows in a single layer on a foil-lined baking sheet and broil until well toasted.
  3. Scrape the toasted marshmallows into the sugar/water syrup.  Whisk until the marshmallows are fully melted and smooth.  Remove from heat.
  4. Allow the syrup to cool to room temperature.  Do not stir at this point to allow the syrup to separate.  Strain the syrup through a fine mesh sieve, whisk in 1/2 teaspoon vanilla extract and small pinch of salt.  
To make the drink: 
  1. In a large cup, combine the double shot of espresso, marshmallow simple syrup, chocolate syrup and milk.  Stir to combine.
  2. In the bottom of your glass, place a scoop of whipped cream, add the mixed ingredients. 
  3. Next add the ice.
  4. Top with more whipped cream, graham crackers, chocolate syrup, and marshmallows. 

Method #2 is from Show Me the Yummy
  1. Pour chocolate sauce on a plate
  2. Pour crushed graham crackers on another plate.
  3. Dip the rim of your glass in the chocolate sauce, then in the graham crackers to coat the rim of the glass. 
  4. Combine 2 shots espresso or 1/2 cup strong coffee with 1/4 - 1/3 cup marshmallow cream fluff (the stuff you buy in the jar) and stir until the fluff has almost melted.
  5. Pour this coffee/marshmallow mixture into your blender along with 1/2 cup of milk, 1 Tablespoon chocolate syrup. 
  6. Blend on low until everything has been fully incorporated.
  7. Fill a cocktail shaker with ice and then pour the coffee blend over that. 
  8. Shake until chilled. 
  9. Fill your drinking glass with ice and strain the coffee over the ice. 
  10. Top with whipped cream, and extra drizzle of chocolate, and graham crackers, if desired. 
METHOD #3  Combines a bit of each from #1 & #2 and is our creation.
  1. Make the Toasted Marshmallow Syrup from method #1
  2. Coat the rim of the glass as in method #2.
  3. In a cocktail shaker jar mix 1-2 Tablespoons of Toasted Marshmallow Simple Syrup with 2 shots Talking Crow espresso and ice.
  4. Shake until chilled and frothy.
  5. Fill your glass half-full with ice.
  6. Add milk to the glass to half-full.  
  7. Pour shaken mixture over that. 
  8. Top with a drizzle of chocolate syrup, a handful of mini marshmallows, and garnish with a graham cracker square.  

We recommend using our Brazil in either decaf or regular for this espresso coffee recipe. 

Enjoy this drink on a hot summer night when you'd like a treat. 


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