Iced Marshmallow Pumpkin Latte
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 drink
Ingredients:
Marshmallow Cold Foam:
2 tablespoons heavy cream
1 ½ tablespoon toasted marshmallow syrup
1 tbsp whole milk
Pumpkin Marshmallow Iced Coffee:
1 ½ tablespoon pumpkin spice syrup
2 oz espresso
¾ cup milk of choice (I used 2%)
ice
Directions:
Make the marshmallow cold foam by adding the heavy cream, toasted marshmallow syrup, and whole milk to a small glass or jar and frothing with a milk frother for 10-20 seconds or until foamy. Set aside.
Add ice to a tall glass, then pour in the pumpkin spice syrup, followed by the espresso. Top with milk of choice, then stir.
Top the pumpkin spice latte with the marshmallow cold foam, then drink up!
Nutritional Facts:
Serving: 1drink | Calories: 313kcal | Carbohydrates: 39g | Protein: 8g | Fat: 15g | Sodium: 115mg | Sugar: 37g
Toasted Marshmallow Syrup
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 12
Ingredients:
8 large marshmallows
1 cup water
1 cup granulated sugar
½ teaspoon vanilla extract
Directions:
Preheat your oven to 400° and line a baking sheet with parchment paper.
Place the marshmallows on the baking sheet in a single layer. Bake in the preheated oven for 5-6 minutes, or until golden brown (do not burn). Set aside.
Add the water and sugar to the saucepan. Once the marshmallows are done toasting, scrape them off the baking sheet and add them to the saucepan. Heat the syrup over medium heat, whisking frequently until everything is combined and the marshmallows and sugar are fully dissolved.
Remove from heat and whisk in the vanilla extract. Allow the syrup to cool at room temperature for 15 minutes, then transfer to a syrup bottle or mason jar and store in the fridge for up to 2 weeks.
Notes:
It is really important not to burn the marshmallows, or you’ll end up with little specks of black in your syrup.
Nutritional Facts:
Serving: 2tablespoon | Calories: 80kcal | Carbohydrates: 21g | Sodium: 5mg | Sugar: 19g
Homemade Pumpkin Spice Syrup
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 14
Ingredients:
⅓ cup pumpkin puree
1 ½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
⅛ teaspoon cloves
1 cup water
½ cup brown sugar packed
½ cup granulated sugar
Directions:
In a small saucepan, stir together the pumpkin puree and spices over medium-low heat. Stirring continuously, cook for about 1 minute, or until fragrant and slightly golden.
Whisk in the water and sugars, and continue to whisk until the sugars have dissolved and everything is smooth. Remove from heat and allow to cool for 15 minutes at room temperature.
Transfer the syrup to an airtight container and store in the fridge for up to 7 days.
**Optional: Allow the syrup to cool in the fridge until it separates, then strain the pumpkin solids out with a fine mesh strainer.
Nutritional Facts:
Serving: 2tablespoon | Calories: 61kcal | Carbohydrates: 16g | Sodium: 3mg | Sugar: 15g
All recipes courtesy of Coffee Copycat.com