Campfire S’mores Latte

This cozy fall campfire s’mores latte is made with vanilla syrup and chocolate sauce, espresso and steamed milk topped off with marshmallows and smoked sea salt. It is served in a mug with a crushed graham cracker rim.  

Campfire S’mores Latte 

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. 

How to Make a S’mores Latte

Step 1: Crush the graham crackers. 

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.

Step 2: Coat the rim of a mug. 

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.

Step 3: Make the latte. 

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. 

Step 4: Garnish and serve. 

Top with the marshmallows, remaining chocolate syrup and garnish with the smoked sea salt. Serve immediately.

Tips and Tricks for This Recipe 

How to Make Vanilla Simple Syrup

While you can easily use store bought vanilla syrup, if you want to make your own at home, follow my recipe here. In a small saucepan combine 1 cup (200g) granulated sugar with 1 cup (236g) water and a vanilla bean pod. Bring to a boil over medium heat, stirring until all the sugar has dissolved, about 2 to 3 minutes. Allow to cool and remove vanilla bean. Store refrigerated in an airtight container for up to 3 weeks. 

How to Make this Recipe Dairy Free

This recipe can easily be made with non-dairy alternatives. Rather than whole milk substitute equal parts steamed oat milk or almond milk. 

Other Recipes to Try 

If you enjoy this campfire s’mores latte, give these recipes a try: 

• Minto Mojito Iced Coffee
• Gingerbread Latte
• Warm Cinnamon Apple Cider

Campfire S’mores Latte

Print Pin

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Serves 1 (8-ounce) latte

US Customary – Metric

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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