Toasted Marshmallow Creamer

It’s perfect for anyone who loves a touch of indulgence in their coffee.

And the best part?

You can make it in just a few minutes with simple ingredients you probably already have!

This recipe is a total hit in my house—especially during cozy mornings when the whole family is gathered around.

Even the kids love a little splash of this creamer in their hot chocolate (trust me, it’s a game-changer).

Let’s dive in so you can have your coffee feeling like dessert, minus the guilt!

What You’ll Need

Here’s what you’ll need to whip up this toasty coffee creamer:

• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup sweetened condensed milk
• 1/4 cup marshmallow fluff (or cream)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, but adds a lovely nutty note)
• 1/4 cup mini marshmallows (for toasting)

1. hmallows evenly: You can use a kitchen torch for that perfect golden-brown color or your oven’s broiler for convenience. Just watch them closely—they toast fast!
2. Make it dairy-free: Use almond or oat milk and coconut cream for a creamy alternative that’s just as delicious.
3. Double the batch: This creamer keeps well in the fridge for up to a week, so you might as well make enough to enjoy all week long!
4. For extra marshmallow flavor: Add a few extra toasted marshmallows into the creamer after it’s done cooking and let them melt in.
5. Kid-friendly twist: Add a dollop of this creamer into hot chocolate for a campfire-like treat!

Tools You’ll Need

• Small saucepan
• Whisk
• Heatproof spatula
• Baking sheet (if toasting marshmallows in the oven)
• Mason jar or airtight container for storage

Substitutions and Variations

• Dairy-free version: Substitute the whole milk with almond or oat milk, and the heavy cream with coconut cream.
• Sweeter creamer: Use more sweetened condensed milk or add a teaspoon of brown sugar for a caramel-like touch.
• Flavor variations: Swap the vanilla and almond extract for a splash of hazelnut extract or even caramel extract for a different twist.

Make-Ahead Tips

You can easily make this creamer up to a week in advance. Just store it in an airtight jar in the fridge and give it a good shake before using it!

How to Make Toasted Marshmallow Creamer

1. Toast the Marshmallows

Place your mini marshmallows on a baking sheet lined with parchment paper. Broil them on high for 1-2 minutes until golden brown, or use a kitchen torch to toast them. Watch carefully—they’ll brown quickly!

2. Heat the Milk and Cream

In a small saucepan, combine the whole milk, heavy cream, and sweetened condensed milk. Heat over medium heat, whisking gently, until it’s warmed through but not boiling.

3. Add the Marshmallows and Fluff

Add the toasted marshmallows and marshmallow fluff to the saucepan. Whisk until everything is melted and smooth.

4. Stir in the Extracts

Remove the saucepan from heat and stir in the vanilla and almond extracts. This is where all the flavor magic happens!

5. Cool and Store

Let the creamer cool to room temperature, then pour it into a mason jar or an airtight container. Store it in the fridge for up to a week.

Leftovers and Storage

Store the creamer in a mason jar or any airtight container in the fridge for up to 7 days. Shake it well before using, as it may separate a bit.

Let’s Wrap It Up!

There you have it—your very own Toasted Marshmallow Creamer to make mornings extra special!

Whether you’re stirring it into coffee or drizzling it over hot chocolate, this creamer brings a little bit of marshmallow magic to every sip.

If you try this recipe