Drink · Midnight Ride
Smoked marshmallow s'mores coffee
A campfire s’more, dismantled and put in a glass.
Cold brew, cocoa syrup, a crushed biscuit base and a toasted marshmallow stack on top. Decadent is the polite word.
What you need
- 180ml Western Tamp Midnight Ride, brewed as cold brew and kept bold
- 60ml whole milk or cream
- 1 tbsp cocoa syrup
- 1 tsp smoked vanilla extract
- 1 digestive or graham cracker, crushed, for the base
- A toasted marshmallow stack, to top
- Ice cubes
The roast for this Midnight Ride From £11.95 How to make it
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Muddle the biscuit and syrup
Crushed biscuit and cocoa syrup in the bottom of a tall glass, pressed together into a rough base.
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Ice and cold brew
Add ice, then pour the cold brew over and stir gently — you want the base to stay at the bottom.
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Layer the milk
Milk or cream over the top with the smoked vanilla stirred through it.
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Toast the marshmallows and stack
Toast them properly dark, then sit them on top with a shard of biscuit. Serve immediately, while they are still soft.
Why it works
A s’more is three things: burnt sugar, chocolate and toasted wheat. Cold brew from a dark roast supplies the bitterness that a real s’more never has, which is exactly what stops the whole thing being sickly.
Worth knowing
- A hint of liquid smoke in the cold brew, if you want the campfire to be unmistakable.
- Toast the marshmallows at the last possible moment.
- Swap the milk for a dark chocolate ganache and it becomes something else entirely.
The recipe card
Save it, print it, take it to the kitchen.
Everything on this card is written out above as well, so you don’t have to squint at a picture to cook from it.
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