Toasted Marshmallow Iced Coffee Recipe – Easy Café-Style Drink at Home

Prep Time 10 mins
Cook Time 5 mins
Rest Time 10 mins
Total Time 25 mins
Cooking Method: ,
Cuisine:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 260  C
Servings: 2
Best Season: All Seasons
Description

A café-style toasted marshmallow iced coffee that pairs smoky, caramelized marshmallow flavor with bold chilled coffee—easy to make at home using a torch or oven broiler. Perfect for a summer pick-me-up or a cozy treat any season; can be made halal or vegan by choosing appropriate marshmallows and dairy alternatives.

Ingredients
    For the Coffee Base:
  • 360 ml (1½ cups) strong brewed coffee, chilled
  • 120–180 ml (½–¾ cup) milk or plant-based milk
  • 1–2 tbsp brown sugar or maple syrup
  • 1 tsp alcohol-free vanilla essence
    • For the Toasted Marshmallow Layer:
  • 6–8 large vegetarian/vegan marshmallows (agar-based, gelatin-free)
  • 1 tbsp unsalted butter or plant-based butter (optional, for brushing)
  • A small pinch of flaky sea salt (optional)
    • For the Marshmallow Foam (Optional):
  • 60 ml (¼ cup) heavy cream or full-fat coconut cream, chilled
  • 1 tsp powdered sugar
  • 1 small vegetarian marshmallow, toasted and finely chopped
    • Ice & Garnish:
  • 1–2 cups ice cubes
  • Cocoa powder or finely grated dark chocolate
  • Extra toasted vegetarian marshmallow for garnish
Instructions
    Prepare the Coffee
  1. 1
    Brew strong coffee using your preferred method. While still warm, stir in brown sugar or maple syrup and alcohol-free vanilla essence until fully dissolved. Allow the coffee to cool, then chill in the refrigerator or over ice until completely cold.
    2. Toast the Marshmallows
  2. 2
    Place the vegetarian marshmallows on skewers or a lined baking tray. Lightly brush with butter or plant-based butter if desired. Toast using a kitchen torch until golden brown and lightly charred, rotating for even color.
  3. 3
    Alternatively, place under a preheated broiler at 260 °C and toast for 30–60 seconds, watching closely to prevent burning.
    4. Make the Marshmallow Foam (Optional)
  4. 4
    In a chilled bowl, whip the cream or coconut cream with powdered sugar until soft peaks form. Gently fold in the finely chopped toasted marshmallow for added flavor. Keep chilled until ready to use.
    5. Assemble the Iced Coffee
  5. 5
    Fill two tall glasses with ice. Pour the chilled coffee evenly into each glass. Add milk to taste and stir gently to combine.
    6. Finish and Garnish
  6. 6
    Top with marshmallow foam if using. Add a toasted marshmallow on a skewer or rest it on the rim of the glass. Lightly dust with cocoa powder or grated dark chocolate and finish with a tiny pinch of flaky sea salt if desired.
Note

This recipe uses vegetarian/vegan (agar-based) marshmallows with no gelatin.

Alcohol-free vanilla essence is recommended.

Oat milk or soy milk provides the creamiest dairy-free option.

For a stronger coffee flavor, use cold brew concentrate instead of regular brewed coffee.

Best enjoyed fresh; coffee base can be stored refrigerated for up to 2 days.

Keywords: toasted marshmallow iced coffee, café-style coffee, summer coffee drink
Read it online: https://petitepanini.com/recipe/toasted-marshmallow-iced-coffee-recipe-easy-cafe-style-drink-at-home/