Dairy-Free, S’Mores Coffee with Maple, Marshmallow Cream
Servings: 2
Preparation Time: 30 minutes
Ingredients:
S’mores Coffee:
- 1/2 cup coconut milk*
- 1 1/2 cups hot coffee
- 2–3 teaspoons Coconut Cream Concentrate
- 1 teaspoon chocolate chips
- 1 teaspoon coconut oil or coconut butter
- 1 teaspoon cocoa powder
- pinch cinnamon
- graham crackers, optional
Maple Marshmallow Cream:
- 2 egg* whites – See Note below.
- 1/4 teaspoon cream of tartar
- 1 1/4 cups maple syrup
- 1/8 teaspoon salt
- 1 teaspoon vanilla
*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Maple Marshmallow Cream:
Beat the egg whites and the cream of tartar with a mixer on high speed until soft peaks form.
Place the maple syrup and salt in a saucepan and bring to a boil over high heat. Continue boiling until mixture reaches 240 degrees F (soft ball stage) to form a syrup. When the syrup reaches 240 degrees F, slowly start to drizzle the syrup into the beaten egg whites to warm them. Gradually add the remainder of the syrup to the egg whites, while continuing to beat the mixture on medium high for about 7 minutes. Add the vanilla and mix until cream is stiff and glossy, another 1 or 2 minutes.
This mixture makes several cups of marshmallow cream. It will last several days in the refrigerator.
S’mores Coffee:
Warm the coconut milk in a small saucepan. Place hot coffee, warm milk, Coconut Cream Concentrate, chocolate chips, coconut oil, cocoa powder, and cinnamon into a blender and blend for 20–30 seconds on high speed.
Pour blended coffee into 1 or 2 mugs and add marshmallow cream and graham cracker sticks, if desired.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Carol from Libertyville, Illinois, won $50 for this recipe and photo! Submit yours here!
