How to Make Toasted Marshmallow Mocha (Easy & Quick Recipe)

Last winter, I turned my kitchen into a full-on coffee lab. I was testing every drink I could think of: maple lattes, spiced mochas, you name it.

One night, I stumbled across a YouTube Short showing a barista torching marshmallows and swirling chocolate syrup like it was a work of art. It looked ridiculously good. So of course, I had to try it myself.

A few burnt marshmallows and sticky spills later, I finally landed on the right mix and let me tell you, this toasted marshmallow mocha became an instant favorite.

It’s rich, chocolatey, and has that nostalgic, slightly smoky sweetness that reminds me of chilly nights and warm fires.

In this post, I’ll show you how to make your toasted marshmallow mocha at home (hot and iced), plus a few flavor twists and syrup tips to make it even better.

What Is a Toasted Marshmallow Mocha?

You’ve got your espresso or strong coffee, a swirl of chocolate syrup (or cocoa powder if that’s what you’ve got), steamed milk, and then the star: toasted marshmallow syrup.

This adds this smoky-sweet depth, similar to roasting marshmallows over a fire. But you don’t have the smell of smoke on your clothes after. At the end, you top it off with whipped cream and a few mini marshmallows if you’re feeling fancy.

Would You Like This Drink?

If you’re the kind of person who tosses a few extra marshmallows into your hot cocoa, then this drink’s calling your name. It’s rich, chocolatey, a little smoky, and tastes like dessert without being too over-the-top.

This mocha is especially perfect during the colder months. For instance, late fall through winter, when all you want is something warm and comforting in your mug.

Notes: So if you’re chocolate lattes, or want your coffee to feel a little more indulgent, you’re probably gonna love this one.

Homemade Marshmallow Syrup

Of course, I wouldn’t leave you hanging without showing how to make the star of the drink, marshmallow syrup. And honestly? It’s way easier than you’d expect.

Plus, it’s so much better than the store-bought versions that often taste more like chemicals than marshmallow. Here’s a quick recipe:

Step 1) Gather Your Ingredients

You’ll need:

• ½ cup granulated sugar
• ½ cup water
• ½ cup mini marshmallows (the more pillowy, the better)
• ½ tsp vanilla extract
• Optional: a pinch of salt for balance

Step 2) Dissolve the Sugar

In a small saucepan, combine the sugar and water over medium heat. Next, stir until the sugar completely dissolves and the mixture begins to simmer. Also, don’t let it boil too hard.

Step 3 ) Add the Marshmallows

Toss in the marshmallows and stir gently. They’ll melt into the syrup in about 2–3 minutes. You want to keep stirring so nothing sticks or burns. It’ll look a bit cloudy at first, but that’s normal.

Step 4) Finish with Vanilla

Remove from heat and stir in the vanilla extract (and salt, if using). Let it cool slightly before transferring it to a clean jar or bottle.

Bonus Tip:

The syrup thickens a bit as it cools but stays pourable. It keeps in the fridge for up to a week. I love drizzling it not just in coffee, but over pancakes and even ice cream.

Favorite Marshmallow Syrup Brands

If you’re not in the mood to whip up homemade marshmallow syrup, you have some great ready-made options out there. I’ve tried a few, and a few brands do nail that toasted, gooey marshmallow taste without tasting overly artificial. So, here are my recommendations:

1 – Torani Toasted Marshmallow Syrup

This one’s a classic. You’ll find it at most grocery stores, and it’s super popular among baristas. It has that sweet, toasted flavor that works great in lattes, mochas, or even hot cocoa.

Bonus: Torani blends well with cold drinks too (no weird separation).

2 – Monin Toasted Marshmallow Syrup

If you’re looking for something a little more “gourmet,” Monin is worth the price. You get a smooth, slightly smoky, and not too sugary. I like using it when I want a more subtle marshmallow background instead of something super sweet.

3 – Jordan’s Skinny Syrups – Toasted Marshmallow

This one’s a lifesaver if you’re watching your sugar intake. It’s sugar-free but still has a rich, dessert-like flavor. I was honestly surprised how well it held up in iced drinks and it even shares my name. So of course I’m biased (double win!).

Marshmallow Mocha: Tips & Variations

Once you’ve mastered the base recipe, it’s pretty fun to tweak it to your taste or mood. I’ve played around with a bunch of versions, and it’s hard to mess this one up. But here are a few tried-and-true tips that’ll take your marshmallow mocha to the next level:

1 – Try White Chocolate Instead

If you’re more into sweet and creamy than rich and bold, swap the usual dark chocolate for white chocolate. This makes the drink extra smooth and mellow, almost like a melted candy bar in a mug.

I find this version tastes amazing, topped with a dusting of cinnamon or even crushed candy cane if you’re feeling festive.

2 – Make It Vegan

I’ve made this with oat milk and almond milk, and both worked great. Just make sure to use a good vegan marshmallow syrup (or make your own with vegan-friendly ingredients) and grab some whipped coconut topping if you still want that fluffy finish on top.

3 – Boozy Twist

This one’s for the adults. Add a splash of Baileys or Kahlúa for an after-dinner version that feels like dessert and nightcap in one. Just don’t forget to sip slow. I mean it’s delicious, but it sneaks up on you.

Last Thoughts

If you haven’t tried it yet, I say why wait? It’s quick, it’s customizable, and honestly… it might become your new favorite.

And if you’ve already tried it, do you have a genius twist of your own? Maybe a flavored syrup combo? A secret garnish? I’d love to hear how you made it yours.

So, go ahead and drop it in the comments or tag your version online. And with that… voilà!