Ingredients:
- 8 oz. espresso or concentrated coffee
- 1 cup marshmallows
- 1 tsp. premium unsweetened cocoa powder [ Ghirardelli]
- 1 tbsp. turbinado(sugar in the raw), divided in half
- 12 oz. whole milk or whole milk and half and half mixed to taste [ 2-to-1 milk to half and half]
- just a splash of premium vanilla extract (to taste), approx. one half-teaspoon
Directions:
- In a small saucepan, heat the milk mixture, half of the sugar, vanilla, and cocoa powder over medium-low heat, stirring occasionally.
- Meanwhile, prepare the espresso and add the other half of the sugar. Stir to combine.
- When the milk mixture just starts to steam, rinse the marshmallows in a strainer under warm (not hot) water for about 10 seconds to remove the corn starch and then add them to the warmed milk mixture. Stir for 20-30 seconds.
- Pour milk mixture into a blender, and on medium-high speed, blend the milk mixture for approximately 30 seconds. Meanwhile, divide the coffee mixture evenly between two 12 oz. mugs.
- Add the milk mixture to the mugs, pouring into and on top of the coffee. The foamy marshmallow milk on top will float and pour out mostly last if you're careful, making a nice creamy head on top of the mug.
- Garnish with a few marshmallows and a light dusting of cocoa powder or shaved dark chocolate, or instead top with whipped cream (if desired) with a few marshmallows planted therein and on top, dusted with cocoa powder or shaved dark chocolate.
- Top with a toasted marshmallow
- Enjoy hot!
One of the keys to this recipe is rinsing the cornstarch from the marshmallows. Marshmallow fluff (or creme) could be substituted instead to skip this slightly unorthodox step. If marshmallows are used unrinsed, expect an unpleasant flavor of cornstarch throughout the cups.
