Homemade coffee creamer with an indulgent twist – this Toasted Marshmallow Creamer with all the caramel flavor and fluffy mouthfeel of toasted marshmallows is easy, and perfect to flavor your morning coffees, warm drinks like hot chocolate and even cocktails too! Plus it’s Dairy Free Friendly.
(PIN IT FOR LATER)
This really is my favorite time of the year! 🙂 The air is crisp and cool, just the right temperature to find plenty of comfort in warmth (and warmth in comfort). And if you’re lucky enough to have a fireplace in your house, that means the smell and warmth of burning wood and ashes. You know what else completes that picture perfect setting, besides the company of your loved ones? A deliciously hot and steamy, indulgent drink to warm you up from the inside! And there’s no better place to start than with this Toasted Marshmallow Creamer!
I’ve never met anyone who didn’t like warm, gooey toasted marshmallows. I mean, just saying those words out loud makes me all… (marsh)mellow. Especially when the days and nights are getting colder, the sound and flavor of warm marshmallows are bound to put you in a good mood too. And that was just the reason why I made this creamer, so that I could add it to my coffees and start my day off with a bang!
I made this a few times to get it just right. The first version was toasted marshmallows mixed with half and half. While it gave me the fluffy marshmallow mouthfeel, the caramelized flavor of toasted marshmallow was lost in the creamer.
Eventually, I realized that the only way to get the toasty marshmallow flavor in the creamer was by sweetening it with almost burnt sugar caramel. So I made a dry caramel (to the point of being dark amber in color), and then made a creamer using it. Plus I added the marshmallows to melt with the caramel, and that way I got just the flavor that I was looking for in this toasted marshmallow creamer.
CLICK TO POUR!
It worked like a charm! It was so good that we mixed the creamer with some vodka and bourbon and made toasted marshmallow shooters too! 🙂 They were glorious!
All the sweetness, caramel flavor and fluffy goodness of toasted marshmallows in a sweet creamer, perfect for your morning coffees!
This toasted marshmallow creamer will last about 2 weeks in the fridge and makes an excellent gift as well, especially during the holiday season. It’s the perfect way to flavor your warm drinks (and makes wicked cocktails too).
We have been treating ourselves to hot chocolate smores at night recently, flavoring our hot chocolate with this decadent creamer and then topping it with more toasted marshmallows. It’s a pretty decent way to spend a cold evening – only thing missing is that warm fireplace with the sound of crackling fire!
Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
Toasted Marshmallow Creamer (DF friendly Coffee Creamer)
Ingredients:
- 145 g marshmallows about 25 regular marshmallows. You can use vegan marshmallows if you prefer.
- 3 cups half and half 1 ½ cups milk + 1 ½ cups cream OR (3 cups of coconut milk or any unsweetened vegan creamer)
- 150 g white sugar ¾ cup
- Pinch of salt
Instructions:
- Warm 1 cup of the half and half in the microwave and set aside.3 cups half and half
- Sprinkle the sugar evenly over the bottom of a non-stick pan. Heat over medium heat to caramelize the sugar. Shake the pan gently to evenly distribute the sugar and to caramelize the sugar evenly (this is the dry caramel method).150 g white sugar
- Caramelize the sugar until it turns dark amber and almost burnt (don’t leave the pan at this stage as the caramel will begin to burn very quickly!).
- Remove the pan from the heat, and immediately (but gently) pour the warm half and half into the sugar (be careful as the milk may splatter). Stir the sugar and half and half together over medium heat until the sugar has dissolved in the liquid completely.3 cups half and half
- Add the salt and marshmallow and stir to dissolve. Remove from the heat and strain to remove any undissolved marshmallows.Pinch of salt, 145 g marshmallows
- Mix the rest of the half and half and let it cool to room temperature.3 cups half and half
- Pour the creamer into sealable bottles and store in the fridge for up to 2 weeks.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Makenna Potter says
This was soooo yummy! I was really proud of myself for accomplishing the caramel part can I ask, what is the reasoning for leaving it out to cool completely before refrigerating?
Martin says
I made this yesterday. It’s good, I do wish it had more of a toasted marshmallow flavor. Next time I may try burning some marshmallows and blending them in. Mine came out more of a caramel flavor but still good. My only issue is after chilling in the fridge its so thick it doesn’t want to pour out of the bottle.
Laura says
Just made this recipe for my morning coffee. It was soooooo good!!! Definitely a new favorite of mine and less guilt drinking this over store bought creamer because it doesn’t contain all the processed things.
Dini says
I’m so glad to hear that Laura, thanks so much for letting me know! 🙂
Jan says
I wonder how well this would hold up if you freeze this (if you make a couple batches at a time)
Dini says
Hi Jan
I haven’t frozen this recipe myself. I did some research and it is safe to freeze milk products. However, because of the sugar content, it may not freeze solid (I cannot be sure). I would leave some space at the top of the bottle so that it doesn’t expand in the freezer and damage the bottle too. If you do freeze it, make sure not to thaw and refreeze the creamer too.
I hope that helps!
Tahlia Carpenter says
I’m obsessed. So phenomenal, tasty. Bottled happiness for sure!
Tara says
I tried making this today and totally messed something up! I can’t figure out where I went wrong though… I caramelized the sugar, but when I added the half and half it bubbled up a lot causing the sugar to clump up. So I was left with a burnt sugar clumpy mess. Any ideas where I went wrong?
Dini says
Hi Tara,
I can give you some tips for next time! 🙂 When making caramel, it’s always a good idea to use a big pot, because adding any liquid does cause lots of bubbling up. Once the bubbling subsides, you have to lower the heat and keep stirring the mix until the sugar dissolves into a caramel sauce. I usually just add it all in one go and stir till the caramel dissolves. You can however, heat the milk in the microwave first, as this would make the sugar dissolve easily. Then add half of the milk to the caramel first, and add the rest once the caramel has dissolved.
I hope that helps and I hope next time will be better!
Jumana says
I’m so excited to try it
But I have a question
Making half and half milk is with light cream or whipping cream or heavy cream ?
Cause I only have 35% fat whipping cream on hand , is it okay to use it ?
Dini says
Hi Jumana!
As long as you mix it with milk, using 35% fat cream is ok! I have used whipping cream as a creamer for my coffee in a pinch but bear in mind it will of course make the creamer, creamier due to the higher fat content. Hope that helps! 🙂
Dini
Becca says
When you day coconut milk, are you talking about the canned coconut milk? Or the silk “coconut milk” found next to the almond and cashew milks?
Dini says
Hi Becca!
I did mean “coconut milk” that you can drink (like the silk brand 🙂 ), in fact you can use cashew milk for this too! That being said, good quality canned coconut milk can be used if you live in an area where you don’t have access to silk coconut milk. I hope that helps!
Paige says
First of all, this sounds amazing. Secondly, if i use coconut milk, do I use unsweetened?
Dini says
Hi Paige! Thank you so much! And yes, if you use coconut milk definitely go for the unsweetened! The caramelized sugar will add all the sweetness to the creamer
I hope that helps!
Heather@WillSingForDessert says
I just happened to see this post, and holy you know what it sounds amazing! I cannot wait to try this!
cakespy says
To me, the flavor of marshmallows is utterly buoyant and totally happy. You’ve literally bottled up happiness here!
Dini says
I agree Jessie!! 😀 I can’t go too long in life without a toasted Marshmallow! Thank you so much! <3
Bethany says
Sounds delicious! I am going to make my sister some syrups/creamers for her birthday and I am definitely going to make a little extra of this one for myself:) Where did you buy your bottle? I know I had found some several years ago when making homemade vanilla for Christmas gifts…..but I cannot for the life of me remember where! THANKS for sharing!
Dini says
Hi Bethany!
I’m so glad you will be making this recipe! You have to let me know how it came out and what you think 🙂
I bought the bottles from Amazon – Estilo Swing Top Easy Cap Clear Glass Bottles, 8.5 oz . Just over 1 cup capacity. I love the bottles and plan on getting another set for my homemade liqueurs!