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Posted on Jun 5th, 2014
by Nicole
- Beverage
- Breakfast
- Features
- Recipes
- breakfast
- coffee
- cream
- creamer
- espresso
- iced
- java
- marshmallow
- recipe
- toasted
- yum
With things warming up outside, brewing a hot cup of coffee becomes less and less appealing. Sometimes we just need our caffeine fix, and let’s face it “coffee money” get’s exponentially bigger when searching for the perfect cup of iced brew.
Now, don’t get me wrong, I love Starbucks as much as the next java deprived person, (I have a “healthy” obsession with Green Tea Frappuccinos!) but sometimes it’s not so easy on the wallet. Not to mention it’s nice to have something waiting for you as soon as you awake each morning.
Well, look no further coffee addicts! Have a nice big pitcher of iced coffee chilling in the fridge at all times. Cold brewed coffee is a real life saver during the warmer months. Brew overnight and strain in the morning. You can sweeten this however you like, but this is just how I like my cup of iced joe. The addition of toasted marshmallow cream makes it a super special treat.
Ask anyone who knows me… I’m a bear in the wee hours of the morning. Don’t poke this bear until I get this cup of happiness!
Ingredients:
- 8 oz whole bean coffee
- 3 quarts cold water (preferably filtered), and 1 cup water
- 1 cup white sugar
- 1 cup light brown sugar
- 2 teaspoons Vanilla Extract
- 1 1/2 cups heavy cream (can also substitute w/ other dairy or almond milk)
- Marshmallow Cremefor topping (get recipehere)
Tools: pitcher, coffee filter, fine mesh sieve, and a kitchen torch
Directions:
- Grind coffee beans to medium-fine. Place the 3 quarts cold water andgroundcoffee in pitcher and stir to combine. Let sit at room temperature overnight.
- After cold brewing the coffee overnight, strain the mixture through a fine mesh sieve lined with a coffee filter (or two layers of cheese cloth). A much better alternative would be to pour through a milk nut bag, and strain. Place in a pitcher and then in your refrigerator.
- Combine both sugars, and 1 cup water in medium heavy bottomed sauce pan. Bring to a boil, stirring occasionally, and boil for 2-3 minutes until at a syrup-like consistency.
- Stir sugar syrup into the cold coffee. (At this point you can either add all the cream to the pitcher or add to each cup for a marbledpresentation. Either way the pitcher of coffee is good stored in the fridge for up to a week. )
- Pour iced coffee into an ice filled cup (if you haven’t added the cream, or dairy yet, do so now for marbling).
- Top with a healthy amount of marshmallow cream and use a kitchen torch to roast the marshmallow topping.
- Now you have your coffee and you’re ready for whatever the world throws at you!
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5.0 from 1 reviews
Toasted Marshmallow Iced Coffee Recipe
Author:
Nicole
Recipe type: Beverage
Ingredients
- 8 oz whole bean coffee
- 3 quarts cold water (preferably filtered), and 1 cup water
- 1 cup white sugar
- 1 cup light brown sugar
- 2 teaspoons Vanilla Extract
- 1½ cups heavy cream (can also substitute w/ other dairy or almond milk)
- Marshmallow Creme for topping
Instructions
- Grind coffee beans to medium-fine. Place the 3 quarts cold water and ground coffee in pitcher and stir to combine. Let set at room temperature overnight.
- After cold brewing the coffee overnight, strain the mixture through a fine mesh sieve lined with a coffee filter (or two layers of cheese cloth). Place in a pitcher and then in refrigerator.
- Combine both sugars, and 1 cup water in medium heavy bottomed sauce pan. Bring to a boil, stirring occasionally, and boil for 2-3 minutes until at a syrup-like consistency.
- Stir sugar syrup into the cold coffee.
- At this point you can either add all the cream to the pitcher or add to each cup for a marbled presentation. Either way the pitcher of coffee is good stored in the fridge for up to a week.
- Pour iced coffee into an ice filled cup (if you haven't added the cream, or dairy, yet do so now for marbling).
- Top with healthy amount of marshmallow cream and use a kitchen torch to roast the marshmallow topping.
- Now you have your coffee and your ready for whatever the world throws at you.
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Written by
Nicole
I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole
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9 thoughts on “Toasted Marshmallow Iced Coffee Recipe”
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Soooo good, and easy to make
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Thanks man, like your article.
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Great post. I will be going through some of these issues
as well..Reply
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Incredible! This blog looks exactly like my old one! It’s on a entirely different subject but it
has pretty much the same layout and design. Excellent choice of colors!Reply
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What’s up, its nice paragraph regarding media print, we all be familiar with media is a great source of facts.
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Hello There. I found your weblog using msn. That is a really smartly written article.
I’ll be sure to bookmark it and come back to learn exxtra of yourr useful information. Thankk you
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