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This homemade toasted marshmallow coffee creamer turns your regular coffee into something super special, way better than what you'd get at fancy cafes. When you toast those marshmallows, they develop deep, caramel-like flavors that you just can't find in anything from the store.
I came up with this creamer during a winter get-together I hosted. My kitchen smelled amazing from the toasting marshmallows, and everyone kept wandering in to find out what that wonderful smell was. It's now become what I'm known for whenever friends drop by for coffee.
What You'll Need
- Whole milk: Makes a rich base that isn't too thick
- Heavy cream: Adds that smooth, velvety texture that makes coffee feel indulgent
- Sweetened condensed milk: Brings a smooth sweetness that blends in perfectly
- Marshmallow fluff: Helps spread that yummy marshmallow taste all through the creamer
- Vanilla extract: Brings out the sweet toasty flavors with its warm aroma
- Almond extract: You can skip it, but it adds a nice fancy touch that cuts the sweetness
- Mini marshmallows: These get toasted to create that amazing campfire taste
How To Make It
- Brown Your Marshmallows:
- Spread mini marshmallows on a parchment-lined baking sheet. Put them under the broiler for 1-2 minutes until they turn golden, or use a kitchen torch. Keep an eye on them—they brown super fast!
- Warm Up The Dairy:
- Mix your whole milk, heavy cream, and sweetened condensed milk in a small pot. Heat it up on medium, stirring gently, until it's warm but not bubbling.
- Mix In The Sweet Stuff:
- Drop in your toasted marshmallows and marshmallow fluff. Keep stirring until everything melts together smoothly.
- Add Your Flavor Boosters:
- Take the pot off the heat and stir in the vanilla and almond extracts. This step really makes all the flavors pop!
- Let It Chill:
- Let everything cool down to room temp, then pour into a mason jar or container with a tight lid. It'll keep in your fridge for about a week.
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The first time I shared this creamer at our family Christmas gathering, even my mother-in-law who always drinks her coffee black wanted to know how I made it. Those toasted marshmallows really work magic here. That slight browning completely changes this from just a sweet addition to something you'll actually remember long after your cup is empty.
Getting The Heat Just Right
You'll want to keep your milk mixture warm but never let it boil when melting those marshmallows. If it gets too hot, your marshmallows might clump up and leave little bits in your creamer. If you do spot some lumps, no worries - just pour everything through a fine strainer before you store it.
Try These Tasty Twists
You can easily change up this basic recipe for different seasons. In autumn, throw in some pumpkin pie spice. During Christmas, add a tiny bit of peppermint extract or some cocoa powder for a hot chocolate vibe. In springtime, grating in some lemon zest brings a fresh brightness that works surprisingly well with the toasty marshmallow.
Ways To Use It
This creamer works in more than just coffee. Try adding some to hot chocolate for something extra special. It's also amazing in chai tea or as a secret ingredient when making bread pudding or French toast. If you want a grown-up treat, mix a spoonful into warm rum or bourbon for a quick and easy toasted marshmallow cocktail.
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Making this creamer is just as fun as drinking it. Such a simple touch that can totally change your coffee game!
Frequently Asked Questions
- → How long does this creamy marshmallow mix last?
Keep your toasted marshmallow creamer in a sealed container in the fridge. It'll stay fresh for a week, but give it a shake before using since it might separate a bit.
- → Can I swap mini marshmallows with regular ones?
Definitely! Just chop up the bigger marshmallows into smaller bits before toasting so they melt more evenly in the mix.
- → Is almond extract a must in this recipe?
Not at all. It’s optional and gives a nice nutty spin, but you can skip it or swap it for more vanilla if you’d like.
- → Can I tweak this to be dairy-free?
Sure thing! Replace the whole milk and heavy cream with full-fat coconut milk or another non-dairy substitute. Use some sweetened condensed coconut milk instead, and you’re good to go. The texture might vary a little, but it’ll taste great!
- → What if I don’t own a kitchen torch to toast marshmallows?
No problem! Put the marshmallows on a baking sheet lined with parchment paper, pop them under the broiler for 1-2 minutes, and keep an eye on them so they don’t burn. A dry skillet over medium heat works too—just stir constantly until golden brown.
- → What’s the ideal way to use this in coffee?
Add about 1 to 3 tablespoons of the creamer to your coffee, depending on how sweet and creamy you like it. It’s awesome in hot chocolate, chai, or even iced coffee too!