Marshmallow Iced Coffee
This marshmallow iced coffee made with Epic Snax's Giant Toastin' Marshmallows is a summer cooler like no other!
Ingredients
- 25 g dark chocolate preferably 70% or above
- 60 ml cold coffee
- 90 ml whole or oat milk depending on your preferance
- 2 Epic Snax Giant Toastin' Marshmallows
- 1 can Anchor Light Real Cream Spray
- Chocolate syrup optional, for topping
- Crushed digestive biscuits optional, for topping
Instructions
- Make your coffee and set aside.
- Put the chocolate into a heatproof jug, and then add your hot coffee. Using a handheld electric whisk, whisk until the chocolate has melted and the mixture is frothy. Place in the fridge to chill.
- While your coffee is chilling, heat the milk in the microwave for 2 minutes at 600W.
- Put the marshmallows into a microwave safe bowl, and heat until puffed up and melted. Immediately stir the melted marshmallows and then add to your milk. Whisk using your electric whisker immediately until the marshmallow is completely combined. Put it in the fridge to cool down.
- Once your coffee and marshmallow milk are both cold, add a handful of ice cubes to a mug. Pour in the coffee until the mug is one third full.
- Follow with the marshmallow milk to your liking.
- Top with aerated cream and then add all your toppings: chocolate sauce, crushed digestive biscuits, and of course, an Epic Snax Giant Toastin’ Marshmallow to finish.
- Sip and enjoy!