Ingredients

  • Espresso: 2 shots (about 2 oz or 60 ml) of freshly brewed espresso
  • Milk: 1 cup (240 ml) of cold whole milk (or milk of choice: oat, almond, soy, etc.)
  • Chocolate Syrup: 2 tablespoons (30 ml)
  • Marshmallow Fluff: 1 tablespoon (15 ml)
  • Ice Cubes: 1 cup (about 6-8 cubes)
  • Whipped Cream: Optional, for topping
  • Chocolate Shavings or Cocoa Powder: Optional, for garnish
  • Vanilla Extract: 1/2 teaspoon (2.5 ml, optional for extra flavor)

Equipment

  • Espresso machine or stovetop moka pot
  • Cocktail shaker or mason jar with a lid
  • Tall glass (12-16 oz capacity)
  • Spoon or straw for stirring

Instructions

  1. Brew Espresso: Prepare 2 shots of espresso using an espresso machine or moka pot. Allow it to cool slightly (about 5 minutes) to prevent melting the ice too quickly.
  2. Prepare the Glass: Fill a tall glass with 1 cup of ice cubes.
  3. Mix the Base: In a cocktail shaker or mason jar, combine the cooled espresso, cold milk, chocolate syrup, marshmallow fluff, and vanilla extract (if using). Secure the lid and shake vigorously for 15-20 seconds until the mixture is frothy and well-combined.
  4. Pour: Pour the mixture over the ice in the prepared glass.
  5. Garnish: Top with whipped cream, a drizzle of chocolate syrup, and a sprinkle of chocolate shavings or cocoa powder for an extra touch.
  6. Serve: Stir gently with a straw or spoon to combine the flavors. Serve immediately and enjoy!

Tips

  • For a stronger coffee flavor, add an extra half-shot of espresso.
  • To make it vegan, use plant-based milk and skip the whipped cream or use a vegan alternative.
  • If marshmallow fluff is too sticky, warm it slightly (10 seconds in the microwave) to make it easier to mix.
  • Adjust sweetness by adding more or less chocolate syrup to taste.

Nutritional Information (Approximate, per serving)

  • Calories: 200-250 kcal (varies with milk type and toppings)
  • Sugar: 20-25g
  • Fat: 8-10g (with whole milk and whipped cream)