Campfire S’mores Latte Recipe

Prepare rim mixture: in a small shallow dish combine graham cracker crumbs, granulated sugar and melted butter until moistened and able to adhere to a glass rim.

Moisten the rim of a 16 oz (or similar) serving glass by running a little water or a thin smear of marshmallow fluff around the edge. Dip the moistened rim into the graham-sugar mixture, pressing gently to coat evenly. Set glass in refrigerator or freezer for 2–3 minutes to set while you make the drink.

Add ice to the prepared glass to fill about 3/4 full (approximately 1 cup ice).

Brew two shots (about 2 oz) of espresso. If you prefer, use very strong brewed coffee. Allow espresso to rest 30–60 seconds to slightly cool but remain hot enough to dissolve chocolate.

Stir in 2 tablespoons Hershey's chocolate syrup and 1 tablespoon marshmallow creme into the hot espresso until fully combined and slightly thinned. Add the optional 1/2 teaspoon vanilla syrup if using.

In a separate small pitcher combine 3 oz cold water and 3 oz milk. Pour the chocolate-marshmallow espresso mixture over the ice in the rimmed glass, then pour the cold milk mixture over the espresso to fill the glass (leave about 1–1.5 inches for foam). Gently stir once to incorporate and create the layered iced latte effect.

Chill a small milk frothing pitcher or jar for a minute. Combine 2 oz cold heavy cream, 1 tablespoon marshmallow fluff, 1/2 teaspoon powdered sugar and 1/8 teaspoon vanilla extract in the pitcher or jar.

Froth the mixture using an electric milk frother or handheld whisk until thick, glossy and stiff enough to sit on top of the iced latte (about 20–40 seconds with a frother or 1–2 minutes whisking by hand). The foam should be pourable but hold peaks.

Spoon or gently pour the marshmallow cold foam over the iced espresso, creating a thick cap about 1–1.5 inches high.

Drizzle 1 tablespoon Hershey's chocolate syrup over the marshmallow foam in a spiral or zig-zag pattern.

Skewer 3 mini marshmallows on a long cocktail pick or metal skewer. Using a culinary torch, carefully toast the marshmallows until golden brown and slightly charred (move torch continuously to avoid burning). If you don't have a torch, place skewered marshmallows under a very hot broiler for 10–20 seconds while watching closely, or toast over a gas flame with tongs.

Place the toasted marshmallow skewer across the top of the glass and sprinkle 1/2 tablespoon extra graham cracker crumbs over the foam and drizzle for final touch.

Serve immediately with a straw and a small spoon so the guest can scoop foam and toasted marshmallow pieces.