Campfire S’mores Latte
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This four-step campfire s’mores latte brings all the flavors of a classic fireside treat into your morning coffee. Made with espresso, vanilla syrup, chocolate sauce, and steamed milk, this cozy mocha-inspired latte is topped with marshmallows, a drizzle of chocolate, and a pinch of smoked sea salt. A crushed graham cracker rim adds the finishing touch, while lightly toasted marshmallows give it that nostalgic campfire flavor. If you love cozy coffee drinks, try my gingerbread latte or this seasonal toasted s’mores hot chocolate.
Why You’ll Love This Recipe
- All the flavors of s’mores – Chocolate, vanilla, graham crackers, and marshmallows come together in a fun twist on a classic latte.
- A coffeehouse-style drink at home – Espresso and steamed milk make a rich, mocha-inspired latte without a trip to the café.
- A little smoky and sweet – Smoked sea salt balances the chocolate sauce, while toasted marshmallows add a campfire-inspired finish.
Key Ingredients in This Recipe
- Graham crackers – I crush graham crackers until they are fine, then roll a coffee mug in the crumbs to create a flavorful rim for the latte.
- Vanilla syrup – While you can easily pick up a vanilla syrup at the grocery store, I like to make my own simple syrups at home so I don’t end up with a lot of excess ingredients. Simple syrup is made by boiling equal parts water and sugar. For this recipe, a vanilla bean is simmered with it. Follow my recipe below to make your own at home.
- Chocolate sauce – Ghirardelli or Hershey’s chocolate sauce will easily work in this mocha latte recipe.
- Espresso – This latte is made with two shots of espresso. The beans are typically roasted longer, with a finer grind for a more concentrated flavor. I have a Nespresso machine I use to create the espresso shots.
- Milk – While I opt to make my lattes with whole milk, it can easily be swapped with another dairy or non-dairy option. The milk can be frothed using a steamer or a simple hand frother like this one. When steaming the milk, it should be heated between 139ºF (59ºC) – 149ºF (65ºC).
- Marshmallows – This fun garnish makes it feel like you are eating s’mores! Either use large marshmallows or smaller, mini marshmallows for easier sipping. If you have a kitchen torch then you can toast the marshmallows for an optional step.
- Smoked salt – A pinch of smoked sea salt adds a smoky touch and the “campfire” element to this latte. The salt offsets the sweetness of the chocolate syrup for a well balanced treat.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the best toasted marshmallow topping, arrange the marshmallows on top of the finished latte and use a kitchen torch to lightly toast them. Keep the flame moving so they brown evenly without burning. If you’re using a torch, make sure the mug is heat-safe.
Swaps and Substitutions
- Milk: Whole milk creates a creamy latte, but oat milk or almond milk work well for a dairy-free version.
- Espresso: Use two shots of espresso for the strongest coffee flavor. Strong brewed coffee can work in a pinch, though the drink will be less concentrated.
- Vanilla syrup: Use store-bought vanilla syrup or make your own with sugar, water, and a vanilla bean.
- Chocolate sauce: Use your favorite chocolate sauce, such as Ghirardelli or Hershey’s.
- Marshmallows: Use large marshmallows or mini marshmallows. Mini marshmallows are easier to sip around.
- Smoked sea salt: If you don’t have smoked salt, use a small pinch of flaky sea salt. You’ll lose some of the smoky flavor, but still get that sweet-and-salty contrast.
How to Make a S’mores Latte (Step-by-Step)
Add the graham crackers to a resealable plastic bag. Use a rolling pin to finely crush the graham crackers. Add to a shallow bowl or plate.
Dip the rim of a coffee mug in a little of the vanilla syrup or rim the mug with water. Roll the rim of the mug in the crushed graham crackers until it has been coated.
Add the vanilla syrup and 2 teaspoons (39 grams) of the chocolate sauce to the bottom of a large mug. Froth the milk, then pour into the mug and stir to combine. Add the espresso shots.
Top with the marshmallows, remaining chocolate syrup and garnish with the smoked sea salt. Serve immediately.
How to Serve a Campfire S’mores Latte
- Finish with chocolate: Drizzle the remaining chocolate sauce over the marshmallows just before serving.
- Add the graham cracker rim: Dip the mug in vanilla syrup or water before rolling it in finely crushed graham crackers.
- Serve immediately: The latte is best enjoyed while the milk is warm and the marshmallows are soft.
- Make it a cozy treat: Pair it with a muffin, scone, or a freshly baked cookie for a coffeehouse-style breakfast or afternoon snack.
How to Store a Campfire S’mores Latte
- Best enjoyed fresh: This latte is meant to be assembled and served immediately. The steamed milk and marshmallow topping are best right after preparation.
- Vanilla syrup: Homemade vanilla simple syrup can be stored in an airtight container in the refrigerator for up to 3 weeks.
- Prep ahead: Crush the graham crackers and prepare the vanilla syrup in advance. Make the espresso and assemble the latte just before serving.
FAQ – Frequently Asked Questions
Yes. You can use strongly brewed coffee in place of espresso. The flavor will be a little less concentrated, so use a small amount to keep the milk and chocolate from becoming too diluted.
You can skip toasting them and use the marshmallows as-is. If you want that toasted flavor, toast them separately under a broiler on a heat-safe tray, watching closely since they can brown quickly. Add them to the latte after toasting.
Yes. Use cold milk instead of steamed milk and pour the espresso, vanilla syrup, and chocolate sauce over ice. Stir to combine, then add the marshmallows, chocolate drizzle, smoked salt, and graham cracker garnish. The graham cracker rim may soften more quickly, so serve right away.
Combine 1 cup of granulated sugar, 1 cup of water, and one vanilla bean pod in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, about 2 to 3 minutes. Let the syrup cool, remove the vanilla bean, and refrigerate in an airtight container for up to 3 weeks.
Yes. Swap the whole milk for an equal amount of steamed oat milk or almond milk. Check that your chocolate sauce is dairy-free if you need the entire drink to be dairy-free.
Other Recipes to Try
If you loved the cozy vibes of this campfire s’mores latte, give some of my other seasonal drink recipes a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Campfire S’mores Latte
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Equipment:
- Kitchen torch (optional)
Ingredients:
- 4 graham crackers
- 1 tablespoon vanilla simple syrup
- 4 teaspoons chocolate sauce, divided
- 8 ounces whole milk
- 2 shots espresso
- 4 marshmallows
- ⅛ teaspoon smoked sea salt
Instructions:
- Add the graham crackers to a resealable plastic bag. Use a rolling pin to finely crush the graham crackers. Add to a shallow bowl or plate.
- Dip the rim of a coffee mug in a little of the vanilla syrup or rim the mug with water. Roll the rim of the mug in the crushed graham crackers until it has been coated.
- Add the vanilla syrup and 2 teaspoons (39g) of the chocolate sauce to the bottom of a large mug.
- Froth the milk, then pour into the mug and stir to combine. Add the espresso shots.
- Top with the marshmallows and use a kitchen torch to toast them if desired (optional).
- Garnish with remaining chocolate syrup and the smoked sea salt.
- Serve immediately
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Notes:
Nutrition:
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