Oatmeal Cream Pie Latte with Toasted Marshmallow Syrup

🍪  Iced Latte

Oatmeal Cream Pie Latte

This oatmeal cream pie latte recipe brings every flavor of that childhood snack into your glass — Cookiedoodle coffee, toasted marshmallow syrup made from scratch, white chocolate, oat milk, and a cinnamon sugar cold foam that makes the whole thing taste like someone bottled a Little Debbie and turned it into something genuinely good.

Childhood, But Make It Coffee

• The toasted marshmallow syrup is the move — open flame, eight marshmallows, ten minutes of simmering, and you have a syrup that tastes like a campfire and a cookie had an extremely good idea.
• Cinnamon sugar cold foam on top that slowly folds in as you drink it. Not optional. Load-bearing.
• Make a batch of the syrup on Sunday and you have lattes covered for the week.

The Java Momma Twist: Cookiedoodle Coffee is the coffee base here because it's a snickerdoodle-inspired medium roast — cinnamon, sugar cookie, warm spice — that layers directly into the marshmallow and white chocolate without competing with them. It's already doing half the flavor work before anything else hits the glass. Want to go even more on-theme? Cookie Jar Coffee is an oatmeal chocolate chip cookie flavored roast that makes this latte taste like the actual cookie rather than just the vibe of one. Either way, the coffee isn't a background note here — it's carrying the concept.

What You'll Need

Toasted Marshmallow Syrup (make ahead — stores up to 2 weeks):

• 8 large marshmallows
• ¾ c. granulated sugar
• ¼ c. brown sugar
• 1 c. water
• 1 tsp. vanilla extract
• A pinch of salt

Cinnamon Sugar Cold Foam:

• 3 T. cold heavy cream
• 2 T. cold milk
• ½ T. brown sugar
• ½ tsp. vanilla
• ¼ tsp. cinnamon

To Build the Drink:

• 2 oz. espresso-brewed Cookiedoodle Coffee, or 6 oz. cold brewed
• 1–2 T. toasted marshmallow syrup
• 1–2 T. white chocolate syrup (store-bought — Torani or Monin work well)
• 4 oz. oat milk
• Crushed ice
• Cinnamon sugar cold foam (from above)
• 1 oatmeal cream pie cookie, for dunking — obviously optional, obviously recommended

How To Make It

Make the syrup first — it needs to cool before using and keeps in the fridge for up to two weeks. Everything else comes together in about five minutes.

Step 1 — Toasted Marshmallow Syrup

1. Toast the marshmallows. Thread 8 large marshmallows onto skewers and toast them over an open flame — gas burner, outdoor grill, or kitchen torch — until deeply browned on the outside. You want genuine char, not just a little color. Set aside.
2. Make the simple syrup base. In a medium saucepan, combine both sugars and water. Simmer over medium-low heat, stirring, until the sugars dissolve — about 3 minutes. Reduce heat to low.
3. Melt in the marshmallows. Add the toasted marshmallows to the syrup and stir over low heat until completely dissolved — about 5 minutes. They'll resist at first and then give up all at once.
4. Finish and strain. Remove from heat. Stir in the vanilla and salt. Let cool completely, then strain through a fine-mesh strainer into an airtight jar. Store in the fridge for up to 2 weeks.

Step 2 — Cinnamon Sugar Cold Foam

1. Froth cold. Combine the heavy cream, cold milk, brown sugar, vanilla, and cinnamon in a chilled frothing pitcher. Froth until thick, pourable, and just holding its shape. Cold ingredients are non-negotiable here — warm cream won't foam properly. Set aside.

Step 3 — Build the Drink

1. Mix the coffee and syrups. In a small jar or measuring cup, combine the brewed Cookiedoodle Coffee with the white chocolate syrup and toasted marshmallow syrup. Stir or shake to combine. Set aside.
2. Build the base. Fill a tall tumbler or mason jar with crushed ice to about two-thirds full. Pour oat milk over the ice.
3. Add the coffee. Pour the mixed coffee over the oat milk. It will swirl through before settling — give it a moment, or stir gently if you prefer it fully combined.
4. Top and serve. Spoon the cinnamon sugar cold foam over the top. Serve immediately with an oatmeal cream pie on the side for dunking. Smile the rest of the day. You've earned it.

Swaps & Permission Slips

• Want to go full oatmeal cookie instead of snickerdoodle? Use Cookie Jar Coffee as the base. Same recipe exactly — the oatmeal chocolate chip cookie flavor shifts the whole drink to feel more like the actual cookie and less like the cinnamon spice of the cream filling. Both work. They're just different.
• No open flame for toasting marshmallows? Broil them — place marshmallows on a foil-lined baking sheet and broil 2–3 minutes, watching constantly, until browned and puffed. Pull before they collapse entirely. The broiler char isn't quite the same as open flame but it's close enough, and the syrup will still be very good.
• No white chocolate syrup? A splash of vanilla simple syrup works as a substitute — you'll lose the white chocolate richness but keep the sweetness. Or skip it entirely if the marshmallow syrup is enough sweetness for you.
• Want it hot instead of iced? Brew the Cookiedoodle Coffee as espresso or strong drip. Stir in the syrups while hot. Steam and froth the oat milk until foamy and pour over. Dust the foam with cinnamon sugar instead of making the cold foam version.
• Prefer a different milk? Oat milk is the choice here because it echoes the oat in an oatmeal cream pie and froths easily. Whole milk or coconut milk both work — coconut adds a different tropical angle, whole milk keeps it straightforward.

Made this one? Cookiedoodle Coffee is available whole bean, ground, in pods, and decaf — fresh roasted to order, every time.

Going the oatmeal cookie route instead? Cookie Jar Coffee is right there — same format options, same fresh-roasted process, just a different cookie.

More recipes like this one are at The Menu.

Frequently Asked Questions

What does an oatmeal cream pie latte taste like?

It tastes almost exactly like the snack — warm spice and cookie from the Cookiedoodle coffee base, marshmallow sweetness from the toasted syrup, white chocolate richness underneath, and the cinnamon sugar cold foam folding in as you drink it. The oat milk pulls the whole thing together with a soft, slightly creamy texture that echoes the oat in the cookie. Nostalgic in a way that holds up without tasting like a dessert that's trying too hard.

How do you make toasted marshmallow syrup at home?

Toast 8 large marshmallows over an open flame until deeply browned — gas burner, torch, or broiler all work. Make a simple syrup with granulated sugar, brown sugar, and water, then dissolve the toasted marshmallows into it over low heat. Stir in vanilla and salt, let cool, strain, and refrigerate. The whole process takes about 15 minutes and the syrup keeps for up to two weeks.

What is cinnamon sugar cold foam and how do you make it?

Cold foam is frothed cold cream — as opposed to steamed hot milk — that sits on top of an iced drink and slowly folds in as you sip. For this recipe, heavy cream, cold milk, brown sugar, vanilla, and cinnamon go into a chilled frothing pitcher and get frothed until thick and pourable. Cold ingredients are essential — warm cream won't hold the foam. A handheld frother works perfectly.

Can I use cold brew instead of espresso for an iced latte?

Yes — and for this drink, cold brewed Cookiedoodle Coffee is actually a great choice. Cold brew extracts the cinnamon and sugar cookie flavor more gently than espresso, resulting in a smoother, slightly sweeter base that plays well with the marshmallow and white chocolate syrups. Use 6 oz. cold brewed in place of 2 oz. espresso. The drink will be slightly less intense but just as good.

What coffee works best in a sweet dessert latte?

A flavored medium roast with a clean, sweet base — which is exactly what Cookiedoodle Coffee is. Bold enough to hold up against sweet syrups without being bitter, and the snickerdoodle flavor layers directly into the marshmallow and white chocolate rather than competing. Cookie Jar Coffee is the on-theme variation — oatmeal chocolate chip cookie flavor that makes the drink taste like the actual cookie rather than just the idea of one.

Can I make toasted marshmallow syrup without an open flame?

Yes — the broiler is the best alternative. Place marshmallows on a foil-lined baking sheet and broil 2–3 minutes, watching constantly, until browned and puffed. Pull them before they fully collapse. The broiler char isn't identical to open flame but produces a very similar smoky-sweet result, and the syrup will still be genuinely excellent. A kitchen torch is the other option if you have one — more control, same effect as the open flame method.