The first time I tasted a toasted marshmallow cold brew, it was love at first sip. Imagine silky smooth cold brew coffee swirling with creamy milk and caramel, kissed by sweet toasted marshmallow syrup—seriously, it’s like drinking a campfire dream. The aroma alone brings back memories of summer nights, sticky fingers, and laughter around the fire. You know that feeling when a dessert hits all the right notes—nostalgia, comfort, and a little bit of indulgence? That’s what you get here, but made for grown-ups who crave coffee as much as they crave a sweet treat.
I stumbled onto this recipe during a wild craving for something sweet and icy but not heavy. Marshmallows in coffee? Sounds weird, right? Honestly, it’s a revelation. I’ve tweaked and tasted this toasted marshmallow cold brew more times than I can count (my kitchen became a mini café for a week!). It’s perfect when you want dessert in a glass, but don’t want to spend an hour fussing around. Great for busy mornings, lazy afternoons, or when you want to impress friends with something unique and ridiculously easy.
What I love most is the speed—five minutes flat, and you’re sipping on what tastes like a barista’s secret menu item. Plus, it’s totally customizable: dairy-free, extra-strong, sweeter, lighter—whatever you like. If you’re a Pinterest fan looking for that picture-perfect moment, this toasted marshmallow cold brew just begs for swirls of cream and a golden marshmallow on top. Trust me, after making this recipe a dozen times, I can say it’s your new go-to cold coffee treat!
Why You’ll Love This Recipe
- Quick & Easy: Five minutes, one glass, no fancy machines—just pure deliciousness. Perfect for those times when you want dessert right now.
- Simple Ingredients: You probably have most of these on hand—coffee, marshmallows, milk, and sugar. No wild shopping trips required.
- Perfect for Any Occasion: This toasted marshmallow cold brew shines at brunch, as an afternoon pick-me-up, or as a sweet ending to a cozy dinner.
- Crowd-Pleaser: My family fights over who gets the first glass! Even picky kids love the marshmallow twist.
- Unbelievably Delicious: The combo of cold brew’s richness and gooey toasted marshmallow flavor is just next-level. You’ll want to make it again and again.
What sets this recipe apart? I blend the toasted marshmallow syrup right into the coffee, so every sip tastes like a melted s’more. No sticky mess, just that signature flavor. The cold brew keeps things refreshing and never bitter, while the milk (or non-dairy alternative) makes it creamy without being heavy. If you’re after a quick dessert treat that feels special—without a ton of effort—this is it.
It’s comfort food, but in a glass. You’ll find yourself making it for friends, or sneaking one while binge-watching your favorite show. And it’s the kind of recipe that’s forgiving—if you go a little heavy on the syrup, no problem. If you want it less sweet, easy fix. This toasted marshmallow cold brew is my secret weapon for easy entertaining and personal indulgence alike.
Trust me, after testing and sharing this recipe at family gatherings and with coffee-loving pals, it always gets rave reviews. You’ll love it because it’s simple, creative, and brings a little bit of campfire magic straight to your kitchen.
Ingredients Needed
This recipe uses everyday ingredients that come together to create a bold, sweet, and creamy treat. Most items are pantry staples or easy to find at your local grocery store. Here’s what you’ll need:
- Cold Brew Coffee (240 ml / 1 cup) – Use store-bought or homemade. I love Stumptown for a smooth finish, but any strong cold brew works.
- Toasted Marshmallow Syrup (30 ml / 2 tbsp) – You can find this online, or make your own by melting marshmallows into simple syrup. Torani is my top pick for store-bought.
- Milk or Cream (60 ml / 1/4 cup) – Any milk works: whole, skim, oat, almond. For extra richness, go with half-and-half.
- Ice Cubes (about 1 cup) – For that frosty chill.
- Mini Marshmallows (handful, optional) – For garnish and extra fun. Toast them under the broiler or with a kitchen torch.
- Caramel Sauce (1 tbsp, optional) – Adds a caramel-y layer of flavor. Drizzle on top for a dessert feel.
- Pinch of Salt (optional) – A tiny bit brings out all the flavors. Trust me, don’t skip unless you really want to.
- Whipped Cream (optional, for topping) – Adds a creamy crown and makes it look just gorgeous.
Ingredient Notes:
- Use any cold brew you love. If you only have regular coffee, chill it well and use double strength.
- For toasted marshmallow syrup, if you can’t find it, melt marshmallows into a simple syrup (equal parts sugar and water) and blend. It’s not fancy, but it works!
- Dairy-free? Almond milk, oat milk, or coconut milk all taste great. Just avoid super thin milks—they make it less creamy.
- Want it less sweet? Reduce the syrup by half or skip the caramel drizzle.
- For gluten-free, check that your marshmallows and syrups don’t have hidden gluten (most are safe, but always check labels).
- If you love extra crunch, try topping with crushed graham crackers (so good with the marshmallow flavor).
You don’t need anything exotic—just a few simple ingredients that play well together. If you want to go all out, make your own syrup and toast marshmallows fresh. But honestly, grab what’s easy and enjoy!
Equipment Needed
- Tall Glass – Any 16 oz (470 ml) glass works. Mason jars look great for photos (Pinterest-worthy!).
- Measuring Cups & Spoons – For accurate syrup and milk portions. You don’t want it too sweet or too bland.
- Milk Frother or Small Whisk – Optional, but a frother makes the milk super creamy and blends syrup evenly.
- Kitchen Torch or Broiler – For toasting marshmallows. If you don’t have one, a stovetop works (just be careful!).
- Spoon or Stirrer – To mix everything together. I use a reusable straw for stirring and sipping.
- Ice Tray – Fresh ice makes all the difference. Old ice tastes weird, you know?
If you don’t have a frother, shaking milk in a jar works fine. For toasting marshmallows, broil for 30 seconds or use a lighter in a pinch (done it, not proud, but it works!). I’ve used every kind of glass—tall, short, even coffee mugs. Don’t stress about fancy tools; use what you have. And if you’re on a budget, skip the torch—the broiler does the job just fine. Just watch closely so you don’t end up with burnt sugar everywhere!
Preparation Method
- Prepare Your Glass: Fill a tall glass (16 oz/470 ml) with ice cubes, leaving a little room at the top for milk and toppings. If you want a “Pinterest” look, use clear glass and add extra ice for height.
- Add Cold Brew: Pour in 1 cup (240 ml) of cold brew coffee. For extra strength, use 1.5 cups (360 ml) and adjust milk later. If using homemade cold brew, make sure it’s well chilled—warm coffee melts the ice too fast.
- Mix Toasted Marshmallow Syrup: Add 2 tbsp (30 ml) toasted marshmallow syrup. If making your own, melt 4-5 marshmallows with 2 tbsp sugar and 2 tbsp water in a microwave-safe bowl. Stir until smooth. Let it cool before adding to coffee.
- Blend Milk or Cream: Pour in 1/4 cup (60 ml) milk or cream. Use a frother or whisk to blend until fully mixed. Frothing adds a luscious texture and helps the syrup mix with the coffee evenly. If you don’t have a frother, shake the milk in a jar before pouring.
- Stir and Taste: Use a long spoon or straw to stir everything together. Taste for sweetness. If you want it sweeter, add up to 1 more tbsp syrup. If too sweet, add a splash more coffee or milk.
- Toast Marshmallows for Garnish: Place a handful of mini marshmallows on a baking sheet and broil for 30 seconds, or use a kitchen torch until golden and puffy. (Watch closely—they burn fast! I’ve lost a few to impatience.) Set aside to cool slightly.
- Add Toppings: Drizzle 1 tbsp caramel sauce over the top for extra dessert vibes. Top with whipped cream, toasted marshmallows, and a pinch of salt if you like.
- Serve Immediately: Enjoy right away for the best flavor and texture. The ice keeps it cold, the syrup settles in, and the marshmallow aroma is just heavenly.
Preparation Notes: If your cold brew is too bitter, add a splash more milk. If your marshmallow syrup is thick, microwave for 10 seconds before adding. For extra creaminess, use half-and-half instead of milk. You’ll know it’s perfect when the coffee is sweet but not cloying, and the marshmallow flavor shines through.
Cooking Tips & Techniques
- Frothing Magic: Frothing the milk makes the drink creamy and helps the syrup blend. I tried skipping this step once, and the syrup sank—lesson learned!
- Toasting Marshmallows: Use a torch for a quick golden finish, but keep it moving to avoid burning. Broiling works, but never leave the oven—these go from golden to charred in seconds.
- Layering for Looks: Pour the syrup over ice before coffee for dramatic swirls. It’s a small thing, but it makes every glass look like a coffee shop special.
- Sweetness Control: Start with less syrup and add more to taste. Some marshmallow syrups are sweeter than others (I learned after a sugar-rush disaster!).
- Ice Quality: Fresh ice is key. Old ice tastes off and dilutes the drink too much. I keep a separate tray just for coffee drinks now.
Common Mistakes: Don’t use hot coffee—ice melts and flavors muddle. If using homemade syrup, cool it first; hot syrup clumps and ruins texture. And if you skip stirring, you’ll get a syrupy mess at the bottom.
I’ve messed up by adding too much caramel (it overpowers the marshmallow), so drizzle lightly. For multitasking, toast marshmallows while coffee chills. That way, everything comes together fast. Consistency is about balance—taste as you go, and don’t be afraid to adjust. It’s supposed to be fun, not fussy!
Variations & Adaptations
- Dairy-Free: Use oat milk, almond milk, or coconut milk for a creamy texture without dairy. Coconut adds a tropical twist (I’ve tried it—so good!).
- Low-Sugar: Skip caramel and choose a sugar-free marshmallow syrup. Or make your own with less sugar. It’s still delicious, just lighter.
- Mocha Style: Add 1 tbsp chocolate syrup for a s’mores-inspired cold brew. I’ve done this for family brunches, and it always disappears first.
- Hot Version: Use hot coffee and stir in the syrup and milk. Top with toasted marshmallows as usual. Perfect for winter mornings!
- Extra Crunch: Sprinkle crushed graham crackers on top for a real campfire vibe. This one’s a hit with kids and adults alike.
- Nut-Free: Double check your syrup ingredients—most marshmallow syrups are nut-free, but always check if allergies are a concern.
One of my favorite twists is swapping caramel for chocolate sauce and adding a dash of cinnamon. It turns the drink into a Mexican hot chocolate cold brew—spicy, sweet, and totally unexpected. Customizing is easy, so play around until you find your favorite version!
Serving & Storage Suggestions
Serve toasted marshmallow cold brew ice cold, topped with whipped cream and toasted marshmallows. If you want it “Instagram ready,” layer milk and syrup before stirring for beautiful swirls. Pair it with chocolate chip cookies, fruit salad, or a buttery croissant for a complete treat.
Store leftovers (without ice or toppings) in the fridge for up to 24 hours. Pour over fresh ice and add toppings just before serving. If you want to prep ahead, mix coffee and syrup together, then add milk and toppings when ready. The flavors actually mingle and taste richer after a few hours in the fridge!
To reheat for a hot treat, microwave for 45 seconds (remove marshmallows first) and stir. If freezing, skip the milk—just freeze coffee and syrup in ice cube trays, then blend with milk when serving. Flavors mellow as it sits, so adjust sweetness if making ahead.
Nutritional Information & Benefits
| Serving Size | Calories | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|---|
| 1 glass (approx. 350 ml) | 180 | 4 | 29 | 5 |
Cold brew coffee is lower in acidity, which can be gentler on your stomach than regular coffee. Marshmallows provide a bit of fun and nostalgia, though they’re mostly for flavor (let’s face it, not health!). Oat or almond milk options cut down on fat and calories, making this easy to fit into a low-calorie or dairy-free diet. Just watch for allergens in syrups and marshmallows.
I love that this treat satisfies sweet cravings with less sugar than most blended coffee drinks. It’s a lighter dessert option, with protein from milk and a little caffeine kick to keep you going. If you’re watching carbs, reduce syrup or use sugar-free options. For me, it’s a happy balance—delicious, fun, and not over-the-top.
Conclusion
If you’re after a quick dessert treat that feels special, this toasted marshmallow cold brew is a must-try. It’s easy, fast, and totally customizable—whether you want it dairy-free, low-sugar, or extra indulgent. Every sip delivers that campfire magic and coffeehouse flair, all from your own kitchen.
I make this recipe whenever I need a little pick-me-up or want to wow friends with something different. It’s my go-to for quick cravings and fun family brunches. Try it once, and you’ll be hooked! Feel free to tweak, swap ingredients, and make it your own.
Have you tried this toasted marshmallow cold brew? Drop a comment below and let me know your favorite twist! Share with friends, pin it for later, and tag me if you post your creation. Happy sipping, and may your coffee always be sweet!
Frequently Asked Questions
Can I use regular coffee instead of cold brew?
Yes! Just make sure it’s chilled and brewed double-strength. Cold brew is smoother, but regular coffee works in a pinch.
How do I make toasted marshmallow syrup at home?
Melt 4-5 marshmallows with 2 tbsp sugar and 2 tbsp water in the microwave. Stir until smooth, cool, and use as syrup.
Can I make this recipe dairy-free?
Absolutely! Use almond, oat, or coconut milk. All taste great and keep the drink creamy.
Is this recipe gluten-free?
Yes, if you use gluten-free marshmallows and syrup. Always check labels to be safe.
How do I toast marshmallows without a kitchen torch?
Use your oven’s broiler for about 30 seconds. Watch closely—they burn quickly! You can also toast them over a gas stove with a skewer.
Pin This Recipe!
Toasted Marshmallow Cold Brew
- Total Time: 5 minutes
- Yield: 1 serving 1x
Description
This easy 5-minute dessert drink combines silky cold brew coffee, creamy milk, and sweet toasted marshmallow syrup for a nostalgic, indulgent treat. Perfect for busy mornings, lazy afternoons, or impressing friends with a unique coffeehouse-style beverage.
Ingredients
- 1 cup cold brew coffee (240 ml)
- 2 tablespoons toasted marshmallow syrup (30 ml)
- 1/4 cup milk or cream (60 ml; whole, skim, oat, almond, or half-and-half)
- 1 cup ice cubes
- Handful mini marshmallows (optional, for garnish)
- 1 tablespoon caramel sauce (optional, for topping)
- Pinch of salt (optional)
- Whipped cream (optional, for topping)
Instructions
- Fill a tall glass (16 oz) with ice cubes, leaving room at the top for milk and toppings.
- Pour in 1 cup cold brew coffee. For extra strength, use 1.5 cups and adjust milk as needed.
- Add 2 tablespoons toasted marshmallow syrup. If making your own, melt 4-5 marshmallows with 2 tablespoons sugar and 2 tablespoons water in a microwave-safe bowl, stir until smooth, and let cool before adding.
- Pour in 1/4 cup milk or cream. Use a frother or whisk to blend until fully mixed. If you don’t have a frother, shake the milk in a jar before pouring.
- Stir everything together with a long spoon or straw. Taste for sweetness and adjust syrup, coffee, or milk as desired.
- Toast mini marshmallows for garnish: place on a baking sheet and broil for 30 seconds, or use a kitchen torch until golden and puffy. Set aside to cool slightly.
- Drizzle 1 tablespoon caramel sauce over the top, then add whipped cream, toasted marshmallows, and a pinch of salt if desired.
- Serve immediately and enjoy!
Notes
For dairy-free, use oat, almond, or coconut milk. For gluten-free, check marshmallow and syrup labels. Frothing milk helps blend syrup and adds creaminess. Toast marshmallows under broiler or with torch, watching closely to avoid burning. Adjust sweetness by varying syrup and caramel. For extra crunch, top with crushed graham crackers. Store leftovers (without ice/toppings) in fridge up to 24 hours.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 glass (approx. 12 oz / 350 ml)
- Calories: 180
- Sugar: 24
- Sodium: 80
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 29
- Protein: 4
Keywords: cold brew, marshmallow, coffee, dessert drink, iced coffee, easy recipe, summer treat, quick dessert, campfire, brunch, dairy-free option, gluten-free option
