Description
This Peppermint Marshmallow Latte is a festive and cozy coffee drink combining rich Nespresso coffee with a creamy peppermint marshmallow creamer, topped with peppermint whipped cream and garnished with crushed candy canes for a perfect holiday treat.
Ingredients
Scale
Coffee Base
- 2 cups Nespresso coffee
- 1 teaspoon crushed candy canes
- 2 candy canes (for garnish)
Marshmallow Creamer
- 1/2 cup half & half cream (10%)
- 1/4 cup mini marshmallows
- 1/2 teaspoon peppermint extract
Peppermint Whipped Cream
- 1/4 cup heavy whipping cream (35%)
- 1 tablespoon icing sugar
- 1/2 teaspoon peppermint extract
Instructions
- Brew Coffee: Brew 2 cups of Nespresso coffee according to your machine’s instructions and keep it hot while preparing the rest.
- Heat Half & Half: Pour half & half cream into a small saucepan and heat over medium heat until bubbles form around the edges, but do not boil.
- Melt Marshmallows: Add mini marshmallows to the heated half & half and whisk continuously until the marshmallows are fully melted and the mixture is smooth.
- Add Peppermint Extract: Stir in 1/2 teaspoon of peppermint extract into the marshmallow creamer and then remove the pan from heat.
- Whip Heavy Cream: In a chilled bowl, whip the cold heavy whipping cream until it starts to thicken.
- Add Sugar and Flavor: Add icing sugar and 1/2 teaspoon peppermint extract to the cream and continue whipping until you reach your desired thick, fluffy consistency.
- Combine Creamer and Coffee: Pour the warm peppermint marshmallow creamer into the hot brewed coffee, stirring gently to combine.
- Top with Whipped Cream: Spoon or pipe the peppermint whipped cream on top of the latte.
- Garnish and Serve: Sprinkle crushed candy canes on top and add a whole candy cane as a festive touch. Serve immediately.
Notes
- Use fresh peppermint extract for the best flavor.
- Adjust the amount of marshmallows or peppermint extract based on sweetness and flavor preference.
- Keep the coffee hot to prevent the creamer from cooling too quickly.
- This recipe serves 2 but can easily be doubled for more servings.
- For a dairy-free version, substitute half & half and heavy cream with coconut cream or other plant-based alternatives.
