Easter Mocha with Marshmallow Foam — Peter Cottontail Mocha

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Peter Cottontail Mocha

This Easter mocha with marshmallow foam is what happens when a mug of cocoa and a shot of espresso decide to dress up for the holiday — creamy, cozy, and just festive enough to make a Tuesday in April feel like an occasion.

Hopping Down the Bunny Trail Has Never Been This Easy

• Five minutes start to finish — including the garnish, which is cotton candy, so it's also the most fun you'll have all week
• Works hot or iced, which means it covers Easter brunch AND the warm afternoon that follows
• The marshmallow fluff and caramel combo at the bottom is not an accident — it's a whole thing, and you should do both

The Java Momma Twist: We're using Fluffy Bunny or White Velvet Bunny Cocoa Mix here because they were basically made for this moment — soft, creamy, and just sweet enough to play nicely against the Sea Salt Caramel Mocha without one bulldozing the other. The sea salt in the coffee cuts through the sweetness and keeps it from tipping into candy territory. It's a good team.

What You'll Need

For the Mocha Base:

• 1 packet Fluffy Bunny or White Velvet Bunny Cocoa Mix
• 6 oz milk of choice
• 1 double shot espresso or 4 oz strong-brewed Sea Salt Caramel Mocha

For the Bottom of the Mug:

• 2–4 tbsp caramel sauce, marshmallow fluff, or a combo of both

Garnish Options (pick your chaos level):

• Cotton candy
• Marshmallow bunny
• Sprinkles

How To Make It

1. Layer the bottom. Spoon your caramel, marshmallow fluff, or combination of both into the bottom of your mug. Don't be shy — this is the foundation and it earns its keep.
2. Add the coffee. Pour your brewed Sea Salt Caramel Mocha or espresso shot directly over the caramel and fluff. Give it a stir to combine into something that smells unreasonably good.
3. Make the cocoa. Warm your milk of choice and whisk or froth in the cocoa mix until fully combined and frothy. It should look like something worth pouring.
4. Pour and layer. Pour the frothed cocoa over the coffee mixture in your mug. The layers will swirl together — let them do their thing.
5. Garnish and serve. Top with cotton candy, a marshmallow bunny, sprinkles, or all three if the occasion calls for it. Serve immediately — cotton candy has opinions about waiting.

Swaps & Permission Slips

• Want it iced? Load your glass with crushed ice before you start, add the caramel and fluff, then pour the coffee and cocoa over the top. The cotton candy garnish still works — just serve it fast.
• No espresso machine? Brew your Sea Salt Caramel Mocha at double strength — half the water, same amount of coffee. You'll get where you need to go.
• Can't find marshmallow fluff? A few regular marshmallows melted into the warm milk works in a pinch and gives you that same soft sweetness in the cocoa layer.
• Dairy-free? Oat milk froths up well here and keeps the drink creamy without changing the flavor profile in any meaningful way.
• Skipping the garnish? Totally fine — the drink holds its own without the cotton candy. But also it's Easter and cotton candy is fun, so consider your choices.