Campfire S'mores Latte by Morgan Eckroth

Imagine sitting by a crackling fire, surrounded by the great outdoors, and sipping on the quintessence of summer in a cup — the Campfire S'mores Latte. This latte captures the essence of camping season and the nostalgic flavor of s'mores, with the added complexity of rich coffee. Whether you're an enthusiast seeking an at-home barista challenge or someone looking to impress guests at a coffee party, this recipe, inspired by the talented Morgan Eckroth, will elevate your latte experience to new heights.

Ingredients:

- 2 shots of espresso or 120 ml strongly brewed coffee

- 240 ml whole milk

- 2 tbsp Ghirardelli chocolate syrup

- 1 tbsp Ghirardelli majestic cocoa powder

- 50 g Ghirardelli dark chocolate chips frappe mix

- 2-3 large marshmallows

- 2 graham crackers, finely crushed

- Ice (for iced version)

- Additional chocolate syrup and crushed graham crackers for garnish

Equipment:

- Espresso machine or coffee maker

- Milk frother or steam wand

- Blowtorch or broiler

- Small plate

- Mallet or rolling pin (for crushing graham crackers)

- Plastic bag (for crushing graham crackers)

- Glasses for serving

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 2 lattes

Instructions:

1. Begin by crushing your graham crackers. Place them in a plastic bag and gently pound with a mallet or roll with a rolling pin until you achieve a fine crumb. Spread the crumbs on a baking sheet and lightly toast them under a broiler or in a dry skillet over medium heat until fragrant. Be careful not to burn them. Set aside to cool.

2. Next, prepare your glass rim. Pour a thin layer of chocolate syrup onto a plate, and place the toasted graham cracker crumbs on another. Dip the rim of your serving glasses first into the chocolate syrup, and then into the graham cracker crumbs to coat.

3. Brew your espresso shots or strong coffee and pour into the prepared glasses. For an iced latte, fill the glass with ice before adding the coffee.

4. In a saucepan, gently heat the whole milk with the cocoa powder, stirring until well combined. For the iced latte, mix the dark chocolate chips frappe mix with a little bit of milk to create a chocolatey base and add to the glass with coffee.

5. Froth the heated chocolate milk until it's creamy and pourable. For the hot latte, pour the frothed chocolate milk over the espresso. For the iced latte, pour the remaining cold milk over the ice and coffee mixture.

6. Top each latte with marshmallows. Carefully torch the marshmallows with a blowtorch until golden and melty. Alternatively, you can broil them in the oven on a heatproof surface until toasted.

7. Garnish your Campfire S'mores Latte with a drizzle of chocolate syrup and a sprinkle of crushed graham crackers.

8. Serve immediately and savor the indulgent combination of coffee, chocolate, and toasted marshmallow.

Cooking Tips:

- For a less intense coffee flavor, you can reduce the amount of espresso.

- If you do not have a milk frother, heat the milk on the stove and whisk vigorously to create froth.

- Adjust the sweetness of the latte to your preference by adding more or less chocolate syrup.

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Remember to enjoy the process of making this Campfire S'mores Latte as much as you will enjoy drinking it. After all, it's not just a latte; it's an experience.

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This recipe is attributed to Morgan Eckroth. For more creative coffee inspirations, visit their YouTube channel: https://www.youtube.com/@morgandrinkscoffee

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Smores Latte