Ingredients
Method
- In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar.1 cup water, 1 cup granulated sugar
- Heat over medium heat, stirring constantly, until the sugar is completely dissolved.
- Once the sugar is dissolved, add 1/2 cup of marshmallows to the sugar syrup.1/2 cup marshmallows
- Continue to heat and stir gently until the marshmallows are melted and fully incorporated into the syrup. This will create a slightly thicker, marshmallow-infused syrup.
- Remove from heat and let the syrup cool completely. Once cooled, it will thicken further. You can strain out any undissolved marshmallow bits if desired, though it's often not necessary. Store in an airtight container in the refrigerator.
- In a tall glass, combine the chilled brewed coffee, milk, and 2 tablespoons of the prepared toasted marshmallow syrup.1 cup strong brewed coffee, chilled, 1/2 cup milk (dairy or non-dairy of your choice, such as almond, oat, or soy), 2 tablespoons toasted marshmallow syrup
- If you prefer a sweeter coffee, stir in the optional granulated sugar until dissolved.1 tablespoon granulated sugar (optional, adjust to taste)
- Add the ice cubes to the glass, filling it almost to the top.1/2 cup ice cubes
- Stir everything together gently to combine the ingredients and chill the coffee.
- Top generously with whipped cream.whipped cream, for topping
- For an extra touch of delight, garnish with a few extra toasted marshmallows, if using.extra toasted marshmallows, for garnish (optional)
Notes
The toasted marshmallow syrup can be stored in an airtight container in the refrigerator for up to 2 weeks.