S’mores Latte (Campfire-Inspired Coffee You’ll Love)
Make a cozy S’mores Latte at home! This rich, chocolatey latte combines espresso, milk, marshmallow, and graham cracker flavors for the ultimate campfire coffee treat.
I remember when I was a kid, we’d sometimes toast marshmallows right in our home’s fireplace. It was simple, a little chaotic, half the time we’d burn a few or singe our fingers because we couldn’t wait long enough.
But that smell, that golden, sticky sweetness… it’s still one of my favorite memories.
That’s what this S’mores Latte reminds me of. That mix of cozy comfort and a little bit of childhood nostalgia, all in a mug. No campfire required. Just espresso, chocolate, marshmallow, and a touch of graham cracker magic.
In this guide, you’ll learn exactly how to make it step-by-step from the warm, creamy version to the iced one that is still awesome. So let’s start brewing!
Why You’ll Love This S’mores Latte?
I’ve always loved s’mores, but I don’t enjoy the messy part. I mean, the sticky fingers (sometimes burning a finger or two in the process) after charcoaling your marshmallows on the campfire.
The good part is that this drink tastes similar but without the messiness. It mixes chocolate, marshmallow, and graham cracker.
I don’t overthink the ingredients. I just grab what I have. Espresso if I feel like turning on my machine, or strong Moka pot coffee when laziness strikes me.
Warm milk, a bit of chocolate syrup, and a spoonful of marshmallow fluff (sometimes I throw in a couple of mini marshmallows if I’m out of fluff, they melt slower but still work).
Then a pinch of graham cracker crumbs on top because, honestly, it’s not a s’more without them. The marshmallow melts into the milk, with its vanilla scent kind of hanging in the air. The coffee cuts through it perfectly, keeps it from being too sweet.
And sure, I usually make it hot that’s the classic. But on a warmer day, I’ve poured it over ice with some cold foam on top. Something you sip while wrapped in a blanket or while watching the world go by outside your window. If you’d like to learn other great coffee recipes perfect for Autumn, read here.
S’mores Latte (Step-by-Step Recipe)
Equipment
- Espresso machine, moka pot, or French press
- Small Saucepan:
- Whisk, handheld frother, or French press plunger
- Measuring Spoons:
- A large mug (because a small one just won’t do)
Ingredients
- For the Latte:
- 1–2 shots espresso (or ½ cup strong brewed coffee)
- ¾ cup milk (dairy, oat, or almond)
- 1 tablespoon chocolate syrup or cocoa powder
- 1 tablespoon marshmallow fluff or mini marshmallows
- ½ tablespoon graham cracker crumbs
- ½ teaspoon vanilla extract
- Optional: ½–1 teaspoon sugar or sweetener
- For the Topping:
- Whipped cream
- Chocolate drizzle
- Graham cracker crumbs
- Toasted mini marshmallows (optional but amazing!)
Instructions
- Step 1) Brew the Espresso or Coffee: Brew 1–2 shots of espresso or just go with strong coffee. Pour it into your favorite big mug.
- Step 2) Prepare the Chocolate Marshmallow Milk: In a small saucepan, pour your milk, then add chocolate syrup and marshmallow fluff.Keep the heat at medium. You want it hot and steamy and not boiling over. Whisk until everything melts together into this smooth, creamy mix that smells ridiculous. Stir in a splash of vanilla extract at the end to round it out.
- Step 3) Froth the Milk: Now, you’ve got options. I usually grab my French press because I can’t find my milk frother half the time. Pump the plunger up and down a few times until the milk turns velvety and foamy. Not bubbly, simply soft and thick enough.
- Step 4) Assemble the Latte: Pour that chocolate-marshmallow milk right over your espresso. Stir slowly and watch the colors swirl together.
- Step 5) Add the Finishing Touches: Now for the fun part. Pile on some whipped cream (don’t hold back), drizzle a little chocolate on top, and sprinkle graham cracker crumbs like you mean it.If you want to go full-on café mode, toast a few mini marshmallows with a kitchen torch or under the broiler for 30 seconds. Just… watch them closely unless you like them extra charred.
Video
Notes
My little tip?
Warm your mug beforehand. For this, rinse it with hot water before making the latte. It keeps the drink warmer longer, and somehow, it makes the first sip even better.Iced S’mores Latte Version
It’s the 23rd of October as I’m writing this, and somehow it’s still around 20ºC outside. That’s about 68ºF for my friends across the ocean.
Warm enough that I can’t fully lean into my fall sweaters yet. But cool enough that a Mazagran or a cold brew feels too summery.
So, this iced s’mores latte is the middle ground between cozy flavors, but still chilled enough not to melt me.
Step 1) Brew the Espresso (and Let It Cool)
Start with espresso or strongly brewed coffee. I usually make mine, then wander off for a few minutes, check my emails, something like that. Let it cool slightly so it doesn’t melt all the ice right away.
Step 2) Mix the Chocolate and Milk
Grab a glass or shaker and pour in your espresso, a bit of chocolate syrup, and milk. Give it a swirl or shake until it all blends together.
If you’re using cocoa powder instead of syrup, mix it in a tiny splash of hot coffee first. Otherwise, you’ll get little clumps floating around.
Step 3) Add Ice and Top It Off
Fill your glass with ice. Pour in the mocha-hazelnut mix (it’ll look like dessert already). Then top it with a bit of cold foam or whipped cream — whatever mood you’re in.
Step 4) Garnish and Sip
Now for the fun part: drizzle chocolate over the top, sprinkle on some crushed graham cracker crumbs, and maybe throw in a mini toasted marshmallow if you’ve got one.
It’s not necessary… but it’s cute, and honestly, it makes the whole thing feel like an event. Sometimes I’ll even rim the glass with melted chocolate and dip it in graham crumbs.
Make a DIY Graham Cracker Rim (Optional Section)
This part’s optional. Though let’s be real, once you try it, it stops feeling like an extra and more like the thing that makes the drink.
Step 1) Melt the Chocolate
Melt about 2 tablespoons of chocolate chips in the microwave. Do it in short bursts, around 10 seconds at a time, and stir in between. The goal is smooth and glossy, not burnt.
Step 2) Dip the Rim
Grab your mug and dip the rim straight into the melted chocolate. You don’t need to overdo it; just enough to coat the edge so it looks deliciously messy. If it drips a little down the sides, that’s part of the charm.
Step 3) Add the Graham Cracker Crumbs
Immediately press that chocolate-coated rim into crushed graham crackers. I crush a couple of crackers in a zip-top bag with the back of a spoon. You’ll hear a soft crunch as they stick to the chocolate.
Step 4) Let It Set
Let the mug sit for 1–2 minutes so the chocolate firms up. If it’s warm in your kitchen, you can stick it in the fridge for a minute.
It adds this perfect buttery crunch to every sip. Honestly, once you’ve done it once, you won’t skip it again. It just completes the whole s’mores latte experience.
Last Thoughts
Now I’m curious how would you make it your own? Would you swap in caramel, use white chocolate, or maybe toss a pinch of sea salt on top?
Have you ever tried a s’mores twist with cold brew instead of espresso? Share your favorite ideas or tweaks in the comments below. I love seeing how others play around with these recipes
