Toasted Marshmallow Iced Coffee

• Vegetarian
• Gluten free

• Condiments

  • 1 Marshmallow creme

• Baking & Spices

  • 1 cup Brown sugar, light
  • 2 tsp Vanilla extract
  • 1 cup White sugar

• Drinks

  • 8 oz Bean coffee, whole

• Dairy

  • 1 1/2 cups Heavy cream

• Liquids

  • 3 qt Water

Found on confectionalism.com

Description

Ingredients

• 8 oz whole bean coffee
• 3 quarts cold water (preferably filtered), and 1 cup water
• 1 cup white sugar
• 1 cup light brown sugar
• 2 teaspoons Vanilla Extract
• 1½ cups heavy cream (can also substitute w/ other dairy or almond milk)
• Marshmallow Creme for topping

Directions

• Grind coffee beans to medium-fine. Place the 3 quarts cold water and ground coffee in pitcher and stir to combine. Let set at room temperature overnight.
• After cold brewing the coffee overnight, strain the mixture through a fine mesh sieve lined with a coffee filter (or two layers of cheese cloth). Place in a pitcher and then in refrigerator.
• Combine both sugars, and 1 cup water in medium heavy bottomed sauce pan. Bring to a boil, stirring occasionally, and boil for 2-3 minutes until at a syrup-like consistency.
• Stir sugar syrup into the cold coffee.
• At this point you can either add all the cream to the pitcher or add to each cup for a marbled presentation. Either way the pitcher of coffee is good stored in the fridge for up to a week.
• Pour iced coffee into an ice filled cup (if you havent added the cream, or dairy, yet do so now for marbling).
• Top with healthy amount of marshmallow cream and use a kitchen torch to roast the marshmallow topping.
• Now you have your coffee and your ready for whatever the world throws at you.