There’s something wildly nostalgic about the smell of toasted marshmallows—and when you swirl that sweetness into a rich, chocolatey mocha? Oh yes, you’re about to level up your cozy coffee game. Whether it’s a Saturday brunch or a chilly evening treat, this Toasted Marshmallow Mocha brings the café vibes right to your kitchen table. And don’t worry—if you’ve got 25 minutes and a love for a little drama (hello, toasted topping!), you’re good to go.
Why You’ll Love This Recipe
This recipe was born from a cold winter morning when I wanted a fancy pick-me-up without leaving my cozy slippers. I threw together cocoa, espresso, and a few marshmallows—and bam, new favorite treat unlocked.
- Perfect balance of espresso and chocolate for that rich mocha flavor
- Toasted marshmallows take it over the top—hello, campfire vibes
- Café-quality drink made with pantry staples
- Easy to personalize with spices or dairy-free swaps
- A delightful way to impress guests or spoil yourself
Ingredients Breakdown
Essentials
- 2 shots espresso (about 60 ml) or 1/2 cup strong brewed coffee
- 1 cup (240 ml) whole milk (or dairy-free alternative)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar (or to taste)
- 1 ounce (28 g) dark chocolate or 2 tablespoons chocolate chips (optional)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 16–20 mini marshmallows (or 2-4 large ones per cup)
- Optional garnishes: cocoa powder, shaved chocolate, chocolate or caramel drizzle
Pro Tips
- Use 2% or oat milk for a lighter version that’s still super creamy
- No espresso machine? Instant espresso powder or a stovetop Moka pot works beautifully
- Can’t toast your marshmallows? Let them sit on top and melt in gently—they’ll still be dreamy
- A pinch of cinnamon or chili powder can add a fun twist
Step-by-Step Instructions
- Start by brewing your espresso or strong coffee. Keep it warm.
- In a small saucepan over medium heat, warm the milk until steaming (but not boiling).
- Whisk in cocoa powder, sugar, dark chocolate (if using), vanilla, and salt. Stir until smooth and chocolate is melted.
- If you have a milk frother, froth until light and airy. No frother? Whisk vigorously or use a hand blender for a few seconds.
- Divide the coffee between two mugs and pour the mocha milk mixture over each, giving a gentle stir to blend.
- Line a baking sheet with parchment. Arrange marshmallows in a cluster (8–10 per serving) and toast under the broiler for 1–2 minutes or until golden and melty. Watch closely!
- Carefully place the toasted marshmallows on top of each mocha. Let them sit for a moment to soften.
- Optional: Sprinkle with cocoa powder or shaved chocolate. Drizzle with chocolate or caramel sauce for a decadent finish.
Chef’s Tips and Tricks
- Use a kitchen torch for precise marshmallow toasting without turning on the oven
- Dark cocoa powder adds more depth, while regular cocoa gives a sweeter flavor
- If you’re prepping for a group, you can double or triple this recipe with ease
- Add a splash of coffee liqueur for a grown-up version
Recipe Variations and Serving Suggestions
- Spicy Mocha: Add a pinch of cayenne or chili powder to the mocha base
- Minty Fizz: Stir in a drop of peppermint extract and top with crushed candy canes in the winter
- Serve alongside almond biscotti, shortbread, or your favorite coffeehouse treat
- Use this mocha base over ice for a chilled version—just skip the toasted toppings or torch chilled marshmallows anyway (why not?)
FAQs
Can I make this without espresso?
Definitely. Just use strong brewed coffee—French press or cold brew concentrate works great too.
Can I use flavored marshmallows?
Absolutely! Vanilla, coconut, or even pumpkin spice marshmallows can add a fun twist.
Can I make this ahead of time?
The mocha base can be made in advance and reheated. Toast the marshmallows fresh for best results.
Recipe Card
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: About 25 minutes
Ingredients:
- 2 shots espresso (or 1/2 cup strong coffee)
- 1 cup whole milk (or alternative)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 1 ounce dark chocolate or 2 tablespoons chips (optional)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 16–20 mini marshmallows (or 4 large)
- Optional: cocoa powder, chocolate drizzle, caramel, shaved chocolate
Instructions:
- Brew espresso or coffee and keep warm.
- In a saucepan, heat milk until steaming. Add cocoa, sugar, chocolate, vanilla, and salt. Whisk until smooth.
- Froth the milk mixture if desired. Pour over coffee in mugs and stir.
- Toast marshmallows under the broiler or with a torch, then top each drink. Garnish and serve.
Nutrition: Approximately 180–220 calories per serving
Did you try this cozy mocha magic? I’d love to see your creations! Tag me on Instagram @thekitchensaid or drop a comment below—nothing makes my day more than hearing how it turned out in your kitchen!
