Regrettably, I’m a char-my-marshmallow-into-oblivion type of person. Just being fully honest with you.
INGREDIENTS
GRAHAM CRACKER MILK
50g graham crackers
500ml milk
S’MORES MOCHA
20ml dark chocolate sauce
Double espresso
250ml steamed graham cracker milk
1 toasted marshmallow for garnish
Graham cracker crumble for rim
Chocolate sauce for rim
BUILD
In a large carafe, combine the graham crackers and your milk of choice. You can do this with any milk but I’ve found whole, oat, or almond to be the tastiest.
Allow the mixture to rest for 30 minutes as the graham crackers break down.
Strain out your milk and dispose of spent graham cracker solids. Store the milk in the fridge and steam as usual when ready to use.
This recipe makes two servings.
Add a small amount of chocolate sauce and finely crumbled graham crackers to a plate. Press the lip of your cup into the chocolate before rolling it in the graham crackers, creating a rim.
Add chocolate sauce and espresso to the cup and stir. Steam and pour your graham cracker milk.
Spear a marshmallow on a cocktail skewer and toast it using a kitchen torch. Place on top of drink and serve.
