S’mores Shaken Iced Coffee
What you’ll need:
• 2 Graham crackers, crushed
• 2 – 4 Tablespoons of your favorite chocolate sauce
• 1-2 Tablespoons of toasted marshmallow simple syrup (see below)
• 2 shots of Talking Crow espresso
• 6 oz milk + a little extra
• 1-1/2 cups ice
• Extra marshmallows for topping.
1. In a quart size Ziploc bag, crush 2-3 whole graham crackers. Pour out onto a shallow plate.
2. Pour your favorite chocolate sauce onto a separate shallow plate.
3. Dip the rim of your glass into the chocolate, coating the rim of the glass well, and then into the crushed graham crackers. Set aside.
4. In a quart mason jar with a tight-fitting lid (or a cocktail shaker) add the espresso shots, 1-2 tablespoons of the toasted marshmallow simple syrup, milk, and ice.
5. Secure the lid tightly and shake until frothy – about a minute.
6. Carefully add ice to the prepared glass to 3⁄4 full. Add the shaken espresso and a little more milk, depending on the size of your glass.
7. Add a swirl of chocolate sauce and top with mini marshmallows.
Sip and Enjoy.
Toasted Marshmallow simple syrup:
(It wouldn’t be S’mores without it)
• 1 cup water
• 1 cup sugar
• 2 cups mini marshmallows
• 1 teaspoon vanilla extract
• Pinch of salt
1. In a saucepan, combine the water and sugar and bring to a boil, then reduce heat and simmer, stirring frequently, until the sugar is dissolved about 10 minutes.
2. While the syrup is simmering, arrange mini marshmallows in a single layer on a foil-lined baking sheet and broil until toasted.
3. Reduce the heat on the simmering syrup to low and scrape in the toasted marshmallows. Whisk until the marshmallows are fully melted and smooth. Remove from heat.
4. Allow the syrup to cool to room temperature. DO NOT STIR to allow syrup to separate.
5. Strain the syrup through a fine mesh sieve, whisk in the vanilla extract and small pinch of salt. Then store in a jar in the refrigerator for up to 2 weeks.