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Toasted Marshmallow Cold Brew

Toasted Marshmallow Cold Brew

Dive into the delightful world of our Toasted Marshmallow Cold Brew, a recipe designed to elevate your morning routine or afternoon pick-me-up. This easy-to-make concoction offers a wonderfully creamy and subtly sweet coffee experience, perfect for those days you crave a treat without the hassle.
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Prep Time 15 minutes
Cook Time 0 minutes
Steeping Time 24 minutes
Total Time 12 minutes
Servings: 1 glass
Course: Beverage, Coffee
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup coarsely ground coffee beans (medium or dark roast recommended)
  • 4 cups cold filtered water
  • 1/2 cup heavy cream
  • 1/4 cup marshmallow fluff (or mini marshmallows, gently melted)
  • 2 tablespoons granulated sugar (or to taste)
  • 1 teaspoon vanilla extract
  • Ice cubes for serving
  • toasted mini marshmallows Optional garnishes: toasted mini marshmallows, whipped cream, chocolate syrup drizzle
  • whipped cream Optional garnishes: toasted mini marshmallows, whipped cream, chocolate syrup drizzle
  • chocolate syrup drizzle Optional garnishes: toasted mini marshmallows, whipped cream, chocolate syrup drizzle

Equipment

  • Large pitcher or jar
  • Fine-mesh Sieve
  • Cheesecloth
  • Small bowl or measuring cup
  • Whisk
  • Serving glasses

Method
 

  1. In a large pitcher or jar, combine the coarsely ground coffee beans and the 4 cups of cold filtered water. Stir gently to ensure all coffee grounds are submerged. Cover the pitcher or jar and let it steep in the refrigerator for at least 12 to 18 hours, or up to 24 hours for a stronger concentrate. The longer it steeps, the more intense the coffee flavor will be.
    1 cup coarsely ground coffee beans, 4 cups cold filtered water
  2. Once steeped, carefully strain the coffee concentrate to remove the grounds. You can use a fine-mesh sieve lined with cheesecloth, a dedicated cold brew maker with a built-in filter, or even a French press (pour slowly to avoid sediment). Discard the coffee grounds. You should have a concentrated coffee liquid.
  3. In a separate small bowl or measuring cup, whisk together the heavy cream, marshmallow fluff (or gently melted mini marshmallows), granulated sugar, and vanilla extract. Continue whisking until the sugar is dissolved and the mixture is well combined and relatively smooth. If using melted marshmallows, you might have small pockets of melted marshmallow, which will add to the delightful texture.
    1/2 cup heavy cream, 1/4 cup marshmallow fluff, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract
  4. Fill your serving glasses generously with ice cubes. Pour about half to two-thirds of the glass with the strained cold brew concentrate.
    Ice cubes
  5. Pour the prepared marshmallow creamer over the cold brew concentrate. Start with about 1/4 cup of creamer per glass and adjust to your preference for sweetness and creaminess. Stir gently to combine.
  6. If desired, top your Toasted Marshmallow Cold Brew with a dollop of whipped cream, a drizzle of chocolate syrup, and a sprinkle of toasted mini marshmallows for an extra touch of indulgence. Serve immediately and enjoy this dreamy beverage!
    toasted mini marshmallows, whipped cream, chocolate syrup drizzle

Notes

The Toasted Marshmallow Cold Brew concentrate can be stored in an airtight container in the refrigerator for up to 1 to 2 weeks. The marshmallow creamer mixture should also be stored separately in an airtight container in the refrigerator and will keep for about 3 to 5 days. Reheating is not recommended, as cold brew is best served chilled.