Mallomars Latte with Toasted Marshmallow Syrup Recipe
If you’ve never heard of a mallomar before, there’s a good chance you grew up far away from New York City. But for those of us that know the Big Apple in and out, mallomars are an annual reminder that it’s gonna be sweater season. That’s because the chocolate, marshmallow, and graham cracker cookie is strictly available from September through March, supposedly because they melt in warmer temperatures.
It seems that New Yorkers are especially protective of this precious treat: Over 70% of mallomars are sold in the tri-state area. So you’ll definitely find us enjoying them at every opportunity as soon as the leaves in Central Park start turning. And what better pairing for cool days than a piping hot latte with a mallomar floating on top?
To make this elaborate coffee confection, you boil down toasted marshmallows into a syrup, then blend it with Biscoff cookie butter and espresso. Then, you’ll make the mocha base for the necessary hint of chocolate. Finally, it’s all topped off with airy marshmallow fluff, graham crackers, and a mallomar garnish. If you’re making this during the off-season and don’t have any mallomars to spare, you could leave them off and call this a s’mores latte.
RECIPE BY FRESHDIRECT
Mallomars Latte (or S'mores Latte) Recipe
What You’ll Need:
1 cup sugar
1 cup water
8 large marshmallows
1 teaspoon vanilla extract
2 teaspoons Biscoff Cookie butter
1–2 shots of espresso
1 cup milk
1 tablespoon cocoa powder
1–2 heaping scoops of marshmallow fluff
1–2 graham crackers (for garnish)
What to do:
For the toasted marshmallow syrup:
Boil sugar and water in a saucepan over medium heat for 5 minutes until sugar dissolves. Toast skewered marshmallows with a kitchen torch or gas stove burner until browned. Add to syrup and cook until dissolved, 2–3 minutes. Strain the mixture, cool completely, then add the vanilla extract.
For the latte:
Microwave the Biscoff cookie butter until pourable. Mix melted cookie butter with the toasted marshmallow syrup in a large mug. Pour espresso shots over the mixture.
To make 1 serving:
Measure out 1 cup milk. Place the cocoa powder and 1 ½ tablespoons of the milk in a small saucepan and stir vigorously until smooth. Stir in the remaining milk.
Heat the contents of the saucepan gently over medium heat, stirring occasionally, until it just starts to bubble. Pour hot milk into the mug with the syrup mixture, leaving at least a half inch of space at the top.
Top the latte with marshmallow fluff—if you like, you can toast with a blow torch until golden brown. Finish with a sprinkle of cocoa powder, crumbled graham crackers, and a mallomar on top.