Description
It’s creamy, it’s chocolatey, it’s marshmallowy, and it’s got caffeine! Perfection.
Ingredients
- FOR THE ICED COFFEE:
- 2 Shots Espresso (or 1/2 Cup Strong Coffee)
- ¼ cups Marshmallow Fluff, Or More As Needed
- ½ cups Milk
- 1 Tablespoon Chocolate Syrup
- ½ Tablespoons Granulated Sugar (optional)
- Whipped Cream For Topping
- Chocolate Syrup, For Drizzling
- 1 whole Graham Cracker, For Garnish (optional)
- FOR RIMMING THE GLASS (optional):
- Chocolate Sauce
- Finely Ground Graham Cracker Crumbs
Preparation
For the optional chocolate/graham cracker rim:
Pour chocolate syrup on a small plate and set aside. Place finely ground graham cracker crumbs on another plate and set aside. Dunk the rim of a glass in the chocolate and then immediately in the graham cracker crumbs.
For the iced coffee:
Combine hot coffee/espresso with marshmallow fluff and stir until the fluff has almost melted. Pour coffee/marshmallow mixture into your blender along with the milk, chocolate syrup and optional sugar. Blend on low until everything has been fully incorporated.
Fill a cocktail shaker with ice and then pour the coffee over that. Shake until chilled.
Fill your drinking glass with ice and strain the coffee over the ice. Top with whipped cream, an extra chocolate drizzle, and graham cracker, if desired and serve immediately!
Notes:
1. I liked ⅓ cup marshmallow fluff, but start with ¼ and go from there!
2. If you like less sweet drinks, omit the sugar.
