For all my cold foam girlies out there.
Happy Friyay, all! Been a long workweek here. I’ve barely had enough time to do anything leisurely, aside from a Tuesday evening swim. Thankfully, I work in the morning today and aside from one stupid errand to run later, I have an afternoon free to perhaps grab coffee with Little Miss Ba or something.
National S’mores Day is Monday, which is a nice little incentive to keep plowing through these marshmallow-themed treats. Today’s Toasted S’mores Cold Foam White Russian is a perfect cocktail if you’re still embracing summer or leaning into Augtober vibes.
Cold foam is all the rage out there. Admittedly, I don’t view the trend as much more than thinned out whipped cream doctored up with an assload of sugar; but on this drink, it works pretty well for jazzing up the usual heavy cream cap atop the classic White Russian. The foam adds a touch of toasted marshmallow flavor and a delicate frothy texture into the sweet sip.
I dunno about you, but I’d enjoy a glass beside a roaring bonfire.
Roasty Toasty
First, the marshmallow syrup. A kitchen torch is useful for charring your big fluffy mallows, but if you don’t have one, you can line your puffs on a baking sheet and broil for a little bit to achieve your desired darkness.
Add your toasted mallows to a saucepan along with sugar, water, and cocoa powder. Simmer until the mixture thickens, the marshmallows dissolve, and the granules of cocoa powder incorporate into the liquid. Move the pan off the heat and stir in vanilla extract.
Leftover syrup stores for up to a week in the fridge. Definitely use some for a Campfire S’mores Hot Chocolate.
Make your cold foam. I’ve a few methods to achieve this. I happen to own a Nespresso Aeroccino frother with a cold foam function, so I used that. You can also wield a handheld milk frother or a hand mixer. The latter two methods may take a little bit longer but they will do the job!
In whatever foaming vessel you choose, combine a bit of syrup with heavy cream and milk. I prefer 2% or whole milk, or even evaporated milk. Found out the lattermost worked by sheer accident. Whip until the mixture thickens. It should not be as viscous as whipped cream, and should maintain a pourable consistency, just better aerated than pure milk.
Now, build your cocktail. In your choice glass, stir together vanilla vodka, Kahlua, and 1 ounce of your marshmallow syrup. Fill with ice, then pour over that dandy little cold foam. Admire how it sits atop the drink and slowly drizzles between the ice cubes. Eventually, after you tire of being mesmerized by physics, stir it all together and enjoy!
Tip: A graham cracker sparkle looks super pretty on your glass, if you’re feeling snazzy. Before you mix your drink, brush honey down the sides or around the rim. Crush a sheet of graham crackers into fine crumbs (I seal a sheet very well in a quart ziptop bag and step on it to smash), pour into a shallow bowl or plate, and dip the glass into the graham sand.
Final garnish: Build a s’more! I skewered a couple marshmallows and a square of chocolate onto a pick, and stacked the trio atop a graham cracker. I’m always a proponent of a treat within a treat.
Happy weekend, and drink responsibly!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More s’mores:
Gooey Molten S’mores Skillet Cookie
toasted s’mores cold foam white russian
Ingredients
- 2 oz vanilla vodka
- 2 oz Kahlua (coffee liqueur)
- 2 oz toasted marshmallow syrup, divided (recipe below)
- 1/4 cup heavy cream
- 2 tbsp whole or 2% milk
- extra marshmallows, graham crackers, and milk chocolate chunks, to serve
toasted marshmallow syrup
- 1 1/2 cups jumbo marshmallows
- 3/4 cup sugar
- 1 tbsp cocoa powder
- 1/2 tsp vanilla extract
Instructions
- Toasted marshmallow syrup: Add the marshmallows to a small saucepan. Use a kitchen torch to set those fuckers ablaze (jk, just toast them enough to achieve a deep golden/brown hue). Stir in the sugar, 3/4 cup of water, and the cocoa powder. Bring to a gentle simmer and heat, stirring occasionally, for 8-10 minutes until the granules and marshmallows dissolve. Remove from heat and sir in the vanilla. Leftover syrup keeps up to a week, sealed, in the fridge.
- To make the cold foam: in a milk frother, with a handheld frother, or in a bowl with a hand mixer, whip the heavy cream, milk, and 1 oz marshmallow syrup until creamy. It should not peak like pure whipping cream, but rather take on a thick but pourable consistency.
- In a rocks glass, stir together the vanilla vodka, Kahlua, and 1 ounce of syrup. Fill the glass with ice. Top with the cold foam. Enjoy the cascade effect of the cream atop the booze, then stir and drink!
