This is a super delicious recipe. A bonus is that it’s also very easy to make.
I always have some frozen espresso concentrate in my freezer. I just filled an ice cube tray with espresso concentrate and keep the cubes in the freezer until I’m ready to use them. Click here to find out how I make my espresso concentrate.
I use a Ninja blending system, but I’m sure your blender will work just fine. I personally prefer single serving cups for this type of recipe. I find they blend better than the large quantity cups.
I then add a splash of maple syrup. NOT pancake syrup, but the 100% pure maple syrup. Yum! Your splash may be bigger or smaller than mine. I’m usually generous with my splashes!
Add 2 espresso concentrate ice cubes. If you look closely, you’ll notice that there are 3 cubes in the picture. Lesson learned! It’s not called espresso concentrate for nothing! I was buzzing for hours after this drink! So…from now on, I only use 2 cubes! Add 3 if you dare…
Now simply add 3 or 4 regular ice cubes.
Add milk or milk substitute (I use coconut milk) until your cup is about 2/3 full. Leave yourself some space for toppings.
For extra marshmallow yuminess, add a spoonful of marshmallow fluff at this point.
Yes, that’s all maple syrup sitting at the bottom of my cup… ha ha ha!
Now it’s time to blend everything well.
With the Ninja blending system, it only takes a few seconds.
Then simply pour into your favorite drinking cup.
Add some roasted marshmallows. I just roasted them in my oven.
Then of course, top it with a drizzle of caramel sauce.
Now sit back, relax and enjoy a nice cold cup of roasted marshmallow iced cappuccino.