Chocolate Marshmallow

A rich, cozy chocolate marshmallow coffee creamer with deep cocoa flavor, fluffy toasted marshmallow sweetness, and a smooth dessert-like finish. Basically hot cocoa wandered into your coffee and decided to make itself useful.

Ingredients

2 cups heavy cream

1 cup granulated white sugar

2 tablespoons Dutch-process cocoa powder

2 tablespoons toasted marshmallow syrup

1 teaspoon vanilla extract

1/4 teaspoon salt

Optional “Extra Toasty” Upgrade:

1/4 teaspoon marshmallow extract

Extra 1 tablespoon toasted marshmallow syrup

Tiny pinch of espresso powder to deepen the chocolate flavor

Instructions

Heat the base — Warm the heavy cream in a saucepan over low heat.

Dissolve the sugar — Add the granulated white sugar and whisk until fully dissolved.

Bloom the cocoa — Whisk in the Dutch-process cocoa powder until smooth. Keep the heat low and give it a minute or two so the cocoa can fully hydrate into the cream.

Remove from heat — Take the pan off the heat once everything is smooth and warmed through. Do not boil.

Add flavor — Stir in the toasted marshmallow syrup, vanilla extract, and salt.

Blend if needed — If the cocoa powder leaves any tiny clumps behind, use an immersion blender for a smoother finish.

Cool and bottle — Let the creamer cool, then pour into a clean bottle or jar.

Chill — Refrigerate for several hours before using. Shake well before each pour.

Coffee Pairing

This creamer pairs best with medium roast coffee, especially blends with chocolate, nutty, caramel, or toasted notes. Colombian, Brazilian, Guatemalan, or house breakfast blends would all play nicely here.

For a richer dessert-style cup, try it with a dark roast or French roast. The deeper coffee flavor helps balance the sweetness and makes the chocolate taste more intense.

For iced coffee, this one works especially well with cold brew. The lower acidity and naturally smooth profile let the cocoa and marshmallow come through without fighting the coffee.

Tips

Use Dutch-process cocoa powder for the smoothest chocolate flavor. Regular unsweetened cocoa powder will work, but it may taste sharper and a little more “baking cocoa” forward.

Whisk the cocoa into the warm cream slowly to avoid clumps. Cocoa is dramatic like that. It likes to pretend it’s waterproof.

Do not boil the cream. Low heat keeps the creamer smooth and prevents scorched dairy flavors from creeping in.

For a stronger marshmallow flavor, add the optional marshmallow extract. The toasted marshmallow syrup brings sweetness and warmth, but extract helps push the actual marshmallow note forward.

Shake well before each use. Cocoa can settle a little in the fridge, especially in homemade creamers.

For a s’mores-style version, add a tiny pinch of cinnamon and a few drops of butter extract, or pair it with coffee that has graham cracker, chocolate, or toasted nut notes.