Perfect S’mores Iced Coffee

I never thought to put s’mores flavors in my coffee until my daughter came home from summer camp last year. She kept talking about how much she missed campfire s’mores, and I was making my usual iced coffee when it hit me—why not combine the two?

Turns out, recreating those gooey, chocolatey, marshmallow flavors in a cold drink is easier than you’d think. No campfire required, and you get your caffeine fix at the same time. My kids ask for this drink every weekend now, and honestly, I don’t blame them.

What Kind of Coffee Should I Use?

For this s’mores iced coffee, you can use whatever coffee you have on hand – whether that’s leftover coffee from this morning, cold brew concentrate, or even instant coffee mixed with cold water. Cold brew tends to be less acidic and pairs really well with the sweet s’mores flavors, but regular brewed coffee that’s been chilled works just fine too. If you’re using hot brewed coffee, just make sure to let it cool completely before adding your other ingredients so you don’t melt everything. The key is having a strong enough coffee base that won’t get lost once you add all the creamy, sweet toppings.

Options for Substitutions

This fun coffee drink is super easy to customize with what you have on hand:

• Iced coffee: No cold brew ready? Just brew regular coffee double-strength and let it cool, or pour hot coffee over ice. Instant coffee works too – just mix it with cold water.
• Chocolate milk: Regular milk with a tablespoon of chocolate syrup or cocoa powder works great. You can also use almond milk, oat milk, or any non-dairy milk with chocolate syrup mixed in.
• Whipping cream: Heavy cream, half-and-half, or even canned whipped cream will do the trick. If you’re watching calories, try whipped coconut cream from a chilled can.
• Marshmallow bits: Mini marshmallows work perfectly, or you can toast regular marshmallows and chop them up. Marshmallow fluff mixed into the whipped cream is another tasty option.
• Graham crackers: Digestive biscuits, vanilla wafers, or even cinnamon cookies can replace graham crackers. Just crush whatever you use into small pieces for that crunchy topping.
• Powdered sugar: Regular sugar works fine, though it won’t dissolve as easily in the cold cream. You can also skip it entirely if your chocolate milk is sweet enough.

Watch Out for These Mistakes While Making

The biggest mistake when making s’mores iced coffee is adding the chocolate milk to hot coffee, which can cause the milk to curdle and ruin the smooth texture – always let your coffee cool completely or brew it cold beforehand.

Another common error is skipping the whipped cream stabilization by not chilling your bowl and beaters first, which makes it nearly impossible to get those perfect peaks you need for the topping.

Don’t dump all the marshmallow bits and graham cracker crumbs on top at once, as they’ll either sink to the bottom or get soggy quickly – instead, add them in layers and save some for a final garnish right before serving.

For the best flavor balance, taste as you go and adjust the chocolate milk ratio since different coffee strengths will need different amounts to achieve that perfect s’mores sweetness.

What to Serve With S’mores Iced Coffee?

This s’mores iced coffee is basically dessert in a cup, so it pairs perfectly with breakfast pastries like cinnamon rolls, blueberry muffins, or buttery croissants. If you’re going full dessert mode, serve it alongside actual s’mores cookies or chocolate chip cookies for the ultimate sweet treat experience. For a lighter option, try it with some vanilla wafers or graham crackers (which totally makes sense with the s’mores theme!). This drink is also amazing as an afternoon pick-me-up with a slice of coffee cake or even just some fresh berries to balance out all that chocolatey goodness.

Storage Instructions

Prep Ahead: You can definitely get a head start on this treat! Brew your coffee the night before and let it chill in the fridge – cold brew works great too. Whip up your cream with powdered sugar and store it covered in the fridge for up to 2 days.

Keep Components Fresh: Store your crushed graham crackers in an airtight container at room temperature so they stay crispy. The marshmallow bits should also be kept sealed tight to prevent them from getting hard or sticky.

Best Served Fresh: This s’mores iced coffee is really meant to be enjoyed right after you make it. The whipped cream will start to deflate and the graham crackers will get soggy if it sits too long, so mix it up and sip it down while it’s at its best!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 8-12 g
• Fat: 30-40 g
• Carbohydrates: 80-90 g

Ingredients

For the coffee base:

• 1/2 cup chocolate milk (I prefer fairlife chocolate milk for its creaminess)
• 1 cup chilled brewed coffee

For the marshmallow whipped cream:

• 1 tbsp confectioners sugar
• 1/2 cup heavy cream (very cold, for best whipping results)
• 1/4 cup mini marshmallows

For the garnish:

• 2 tbsp crushed graham cracker crumbs

Step 1: Whip the Cream

• 1/2 cup heavy whipping cream

In a medium bowl, beat the heavy whipping cream using an electric mixer or a whisk until soft peaks form.

This usually takes about 2-3 minutes.

Be careful not to overwhip at this stage.

Step 2: Sweeten and Stiffen the Cream

• 1 tbsp confectioners’ sugar
• whipped cream from Step 1

Add the confectioners’ sugar to the softly whipped cream.

Continue beating the mixture until stiff peaks form and the cream holds its shape.

I like to use confectioners’ sugar because it dissolves quickly and gives the whipped cream a smooth, sweet finish.

Step 3: Fold in Marshmallows

• 1/4 cup mini marshmallows
• whipped cream with confectioners’ sugar from Step 2

Gently fold in the mini marshmallows into the whipped cream mixture until they are evenly distributed, being careful not to deflate the cream.

Step 4: Assemble the Drink

• 1 cup chilled brewed coffee
• 1/2 cup chocolate-flavored milk
• marshmallow whipped cream from Step 3
• 2 tbsp crushed graham cracker crumbs

Combine the chilled brewed coffee and chocolate-flavored milk in a serving glass and mix well.

Top with the marshmallow whipped cream from Step 3.

Sprinkle the crushed graham cracker crumbs over the whipped cream.

For a fun touch, you can serve it with a straw or even a few whole mini marshmallows on top.

Enjoy!