Thursday, September 22, 2016

Roasted Marshmallow Coffee

Happy, official, first day of fall!

Even though it doesn't quite feel like fall outside, I couldn't keep myself  from whipping up a fun, fall-inspired coffee to sip on this morning.  While pumpkins definitely SCREAM fall, I didn't go there...yet.  (Trust me, there is plenty of time for some yummy pumpkin recipes, and I promise I have some to share!)

Instead I went for roasted marshmallows.  Channeling the goodness of cool air, bonfires and holding marshmallows over an open fire allowing them to get all brown, slightly charred and crispy on the outside while being melty and creamy on the inside!  Oh, my mouth is watering just thinking about all that goodness!
That's right, people!  I sweetened this coffee with a dash of cream and a super easy (like takes less than 5 minutes) simple caramel sauce and then topped with not one, but two kinds of marshmallows.  A hefty dollop, or two, covers the top of the mug followed by a handful of mini marshmallows.  Then the fun happens.  You get to play with fire! 

How many times do you get to say that?  "Hang on a sec while I torch the top of your coffee"!  I broke out my kitchen torch and let the flames roll (carefully, of course).  My kitchen, for a brief moment, smelled like a campfire full of toasted marshmallows.
The end result.  Well, of course, nothing less that pure awesomeness! 

This coffee could definitely be enjoyed in the place of your coffeehouse coffee; it's indulgent, rich, and gives you that dose of caffeine you need to take on the day.  It could also double as a dessert, or be just the pick-me-up you need in the afternoon. 

The next time you want an indulgent caffeine treat that is full of fall goodness, look no further than this roasted marshmallow coffee.  It will NOT disappoint! 

Roasted Marshmallow Coffee

8 Oz strongly brewed coffee
3 Tbsp heavy cream or half & half, divided
1 Tbsp brown sugar
1 Tbsp granulated sugar
3 Heaping Tbsp marshmallow creme
Mini marshmallows


Place both sugars in a small saucepan over low heat until sugars begin to dissolve.  Once sugars begin to dissolve, remove from heat and add two and a half tablespoons of cream and stir vigorously.  Set caramel mixture aside. 

Pour coffee in a coffee mug and add 2-3 tablespoons of caramel to the coffee and stir to combine.  Gently pour 1 tablespoon of cream over the coffee.  Gently top with marshmallow creme and mini marshmallows.  Using a kitchen torch, toast the marshmallow creme and marshmallows.  Enjoy!

Recipe source: A Lynsey original

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