Toasted Rocky Road


A creamy toasted rocky road coffee creamer with rich chocolate, toasted marshmallow, subtle almond, and a caramelized sugar finish. Dessert coffee? Absolutely. Breakfast behaving responsibly? Debatable.

Ingredients

  • 2 cups heavy cream

  • 1 cup sugar, using 1/2 cup white sugar and 1/2 cup brown sugar

  • 2–3 tablespoons sugar, for caramelizing

  • 1 1/2 teaspoons chocolate extract

  • 1 teaspoon vanilla extract

  • 1–1 1/2 teaspoons marshmallow extract

  • 1/4 teaspoon almond extract

  • Pinch of salt

  • 1–2 drops butter extract, optional

Instructions

  1. Caramelize sugar — In a small saucepan, melt 2–3 tablespoons sugar over medium heat until golden amber.

  2. Add cream — Carefully whisk in 2–3 tablespoons of the heavy cream until smooth. Set aside.

  3. Heat base — In a saucepan, combine the remaining heavy cream, white sugar, and brown sugar. Heat over medium heat, stirring until the sugar is fully dissolved. Do not boil.

  4. Combine — Remove from heat. Stir in the caramelized sugar mixture.

  5. Flavor — Add the chocolate extract, vanilla extract, marshmallow extract, almond extract, salt, and optional butter extract. Stir well.

  6. Cool & store — Let cool completely. Pour into a glass bottle or jar. Refrigerate and shake well before each use.

Tips

  • Use gentle heat and avoid boiling the cream.

  • Brown sugar plus caramelized sugar helps create that toasted marshmallow flavor.

  • Adjust the extracts to taste after cooling.

  • Shake well before using.

  • Go light with almond extract; it shows up like it owns the place.

Creamsmiths Notes
This creamer is rich, creamy, and indulgent, with chocolate leading the way, toasted marshmallow adding campfire sweetness, and almond giving it that classic rocky road finish. The caramelized sugar adds depth and helps pull the whole thing into “toasted dessert” territory.

Pairs especially well with smooth, balanced, medium-body coffee.