Vanilla Bean Toasted Marshmallow Latte

Two of my favorite things in the entire universe are MARSHMALLOWS and COFFEE.

People: I have taken these things to the next level here. The best part is, I have managed to keep the sugar count pretty low – all things considered – by using almond milk.

Not exactly sure when my love affair with marshmallows started, but what I do know is that as the years went by, my easter basket ratio of Peeps to other candy kept topping out on the Peep side, until eventually my basket only had Peeps in it. My parents totally got me.

My current favorite marshmallow treat is the “Scotchmallow” from See’s Candy. It’s all dark chocolate, caramel, and marshmallow-y goodness, and you should run out right now and get one. One of these days I will get around to making a homemade batch of marshmallows – of which I will definitely share right here with you when I do!

And coffee…ahhhh coffee. I make myself a latte everyday. Sometimes I have two. Definitely addicted, and love to try new exotic flavors. I like a nice strong flavor, with a little sweetener and almond milk or skim milk if I’m having a latte or some glorious half and half if it’s drip coffee. Either way, you can’t go wrong.

For most of my adult life, I have wanted to make a Toasted Marshmallow Latte. That day is finally here. Yay!

Vanilla Bean Toasted Marshmallow Latte

Makes One Serving

  • 3-4 Marshmallows
  • 2 shots of Espresso
  • 8 oz. Unsweetened Vanilla Almond Milk (I LOVE Trader Joe’s Brand)
  • 1/2 Vanilla Bean, scraped and seeded
  • food thermometer

First, toast a marshmallow or two over an open flame. I used a skewer and toasted mine right over the gas flame on my stove, or you can always toast it with a creme brûlée torch, if you have one. Just be careful with this process – you don’t want to set stuff on fire and stuff.

Set the toasted marshmallows aside. Pull two shots of espresso in a mug, and set aside.


dat’s some caramel-y frothy espresso goodness

Cut a vanilla bean in half and then cut it lengthwise. Scrape the seeds out of it and place them in a small saucepan. Add the almond milk, and 2-3 marshmallows (depending on your taste).



The mixture before heating

Heat on low heat and wisk the mixture until the marshmallows melt, and the milk gets to about 120 – 140 degrees. The marshmallow mixture should be all nice a frothy now. Add the mixture to the espresso, and stir. Top with the toasted marshmallows and enjoy!


zee end result – yum.


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