Starbucks espresso flavors + marshmallows = All we want to eat for the rest of our lives
Earlier this summer, while Starbucks’ six new Frappuccino flavors were met with cheers from customers, as a former barista, I have to admit that all I felt was relief that my Starbucks-ing days took place during a much simpler time. (I couldn’t hack that gig today. So. Many. Drinks.)
When I first put on my green apron, there were all of two Frappuccino flavors: mocha and coffee, which meant that most of my shifts were spent in front of an espresso machine—a.k.a. my happy place. I probably made tens of thousands of espresso drinks in my six years, but I honestly never got tired of it. In fact, I still really miss it, and look for any excuse to create coffee-related recipes for my food blog, Pine and Crave. To that end, I couldn’t help but to indulge in some Starbucks nostalgia for a few new recipes that really take me back, as well as give me a nice little buzz.
Ready on the bar, I have marshmallow interpretations of some classic espresso beverages: the Americano, Latte, Cappuccino, Caramel Macchiato, Mocha, White Mocha, and Mocha Valencia—i.e. the core drinks that made up the wonderfully concise menu when I first started pulling shots.
Want to “brew” up some of your own? Read on to get the recipes and see more pictures!
Starbucks-Inspired “Coffeemallow” Recipes
A few quick tips:
#1 I used a mini cheesecake pan to create my marshmallows. If you go that route, you’ll need two pans for one batch. Alternatively, you can use a 9×13-inch cake or jellyroll pan, and either use a round cookie cutter to create circle marshmallows, or simply slice the slab into squares. It all tastes the same!
#2 You may want to use decaf coffee for these so your dessert doesn’t keep you up at night. (But, no judgment here if you’re actually making these to have with breakfast.)
#3 Once finished, store the marshmallows in an airtight container.
Okay, time to marsh our mallows…
Americano, Latte, and Cappuccino Marshmallows
This one’s easy! Just follow this Coffeemallow recipe.
1. Make the Coffeemallow recipe as directed.
- 2. Once marshmallows have set and been cut, make another half-batch using cold water instead of coffee. This smaller batch will take less time to beat before thickening up, so keep a close eye on it. If anything, you’ll want the batter to be a little on the soupy side.
- 3. Coat a spoon with cooking spray, scoop the just-beaten marshmallow batter into a large Ziploc, and snip ¼ of an inch off one of the corners.
- 4. Working in a spiral from the outside, in, squeeze the marshmallow out the open corner of the Ziploc, piping a layer of “foam” on top of the marshmallows. (Work as quickly as you can—you’ll have about 5 minutes before the batter starts to set and gets too thick to pipe. Again, be sure you’re starting with it in a slightly soupy consistency.)
- 5. Allow marshmallow “foam” to set for about 20 minutes, and then dust with powdered sugar.
1. Make a half-batch of the Coffeemallow recipe. (If you use mini cheesecake pans, only fill the cups halfway.)
- 2. Make a second half-batch of marshmallows substituting cold water for the coffee, and pour the white batter on top of the coffeemallow batter. (You can do this right away—you don’t need to allow the coffeemallows to set for the six hours before adding the white batter.)
- 3. Optional: follow steps 2-5 in the latte recipe to add a bit more “foam” to your cappuccino.
White Chocolate Mocha, Mocha Valencia, Caramel Macchiato, and Mocha Marshmallows
1. Make latte marshmallows as directed above.
2. Place marshmallows on a cookie sheet covered with parchment paper.
3. Melt 1-1/2 cups of caramel according to package’s instructions.
4. Carefully pour caramel into a plastic squeeze bottle.
5. Drizzle caramel over the top of each marshmallow. (Or, skip the bottle and just dip a knife into the caramel to drizzle.)
6. Allow caramel to cool for at least 10 minutes before serving.
1. Make Coffeemallow recipe as directed.
- 2. Prepare a cookie sheet with parchment paper.
- 3. Use a double boiler to melt 2 cups of dark chocolate chips. If you don’t have a double boiler, pour 2 to 3 inches of water into a medium saucepan over low heat, set a small bowl inside, then pour the chocolate chips into the bowl.
- 4. Dip 1/4 of an inch of each marshmallow into melted chocolate. Allow excess chocolate to drip off, then place on the prepared cookie sheet, chocolate side up.
- 5. Once all marshmallows are dipped in chocolate, an optional step is to sprinkle chocolate shavings on top. To make the shavings, drag a potato peeler along the edge of a chocolate bar.
- 6. Refrigerate chocolate-dipped marshmallows until the chocolate has set, about 45 minutes.
Follow directions for mocha marshmallows above, but instead of chocolate shavings, top with candied orange zest.
Follow directions for mocha marshmallows above, but use white chocolate instead of dark.
The Vanilla Latte (not pictured) was also on the menu back then, and just happened to be my drink of choice. To make these, follow the directions for the latte marshmallows, but add 3 teaspoons of vanilla to the batter at the end of beating the process. Beat for another 30 seconds to mix thoroughly.
(Photography by Mackenzie Schieck.)