1Pour espresso into a mug; stir in marshmallow topping, sugar, and cocoa powder until well blended.
2Heat milk in a saucepan over medium-low heat until lightly boiling, 3 to 5 minutes; remove from heat and froth milk with a frothing wand or a whisk. Pour frothed milk over espresso mixture. Top latte with whipped cream and graham cracker crumbs.
Footnotes
Cook's Notes:
Lowfat (2%) milk froths the best. I like to add marshmallow and milk chocolate chips on top with the graham cracker and whipped cream.
I use Dutch-processed cocoa powder.
Ingredients
1 servings
231 cals
1 fluid ounce brewed espresso
3 tablespoons marshmallow ice cream topping (such as Smucker's®)