🍫 Sally's kitchen
Toasted Marshmallow Cold Brew Frappuccino
This toasted marshmallow cold brew frappuccino is what happens when a bag of marshmallows, a pinch of smoked salt, and a blender decide to figure things out together — campfire flavor, no campfire required, ready in about five minutes.
Five Minutes. One Blender. This.
- The smoked salt does the toasted work — it adds that slightly campfire-y, caramelized edge without requiring you to stand over an open flame with marshmallows on a stick.
- The syrup recipe makes a batch that keeps in the fridge for two weeks, which means future you is covered for every frozen coffee impulse between now and then.
- Makes two servings — which is either very generous or very strategic, depending on who's been asking too many questions today.
The Java Momma Twist: We use Stand Tall cold brew pods here because a frozen drink lives or dies by its coffee base. Hot-brewed coffee brings acidity — and when you blend that with ice and sweet marshmallow syrup, the acidity fights back. Cold brew is smooth, bold, and mellow enough to let the marshmallow flavor be the point. Stand Tall brews up strong without going bitter, which is exactly what you want behind a syrup this sweet.
2
Servings
10 min
Active Time
15 min
Syrup Cook Time
🍫
Liquid Dessert
The Cold Brew That Makes This Work
Stand Tall is a signature cold brew blend built for exactly this — bold, smooth, and strong without any of the bite that makes sweet blended drinks feel off. You brew it low and slow (12–18 hours, no effort), and what you get is a coffee concentrate that holds its own under marshmallow syrup without going muddy or sour. You could use any cold brew — but this is the one the recipe was built around.
Shop Stand Tall Cold Brew →Cold brew pods — just add water and time. Fresh roasted to order, every time.
What You'll Need
For the Toasted Marshmallow Syrup (make ahead — stores up to 2 weeks):
- 8 large marshmallows
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 cup water
- 1 tsp vanilla extract
- Pinch of salt
For the Freeze:
- 12 oz strong-brewed Stand Tall cold brew, chilled
- ¾ cup milk (whole milk or oat milk both work)
- 3 tablespoons toasted marshmallow syrup (recipe above)
- 1 tsp smoked salt
- 1½–2 cups ice
To Finish:
- Whipped cream
- Chocolate drizzle (store-bought chocolate sauce works fine)
How To Make It
- Toast the marshmallows. Thread 8 large marshmallows onto skewers and toast them over an open flame — or arrange on a foil-lined pan and broil on high for 2–3 minutes, watching closely — until they're golden brown and puffed. Set aside.
- Build the syrup. In a medium saucepan, combine both sugars and the water. Simmer over medium-low heat, stirring, until the sugar is fully dissolved — about 3 minutes. Reduce to low.
- Dissolve the marshmallows. Add the toasted marshmallows to the syrup and stir until completely dissolved, about 5 minutes. The syrup will take on a light caramel color — that's the toasted sugar doing its thing. Remove from heat, stir in vanilla and salt, let cool completely, then strain through a fine mesh strainer. Refrigerate until needed.
- Load the blender. Add the chilled Stand Tall cold brew, milk, 3 tablespoons of the marshmallow syrup, smoked salt, and ice to a blender.
- Blend until smooth. Run the blender until the mixture is thick, uniform, and fully combined — no visible ice chunks. If it's too thick to move, add a splash more milk and run it again.
- Serve immediately. Pour into two glasses and finish each with a generous layer of whipped cream and a drizzle of chocolate. Drink before anything warms up.
Swaps & Permission Slips
- No cold brew on hand? Strong-brewed coffee that's been fully chilled works — go dark roast, brew it double strength, and let it cool completely before blending. The flavor won't be quite as smooth as cold brew, but the drink will still hold together.
- No smoked salt? Regular kosher salt is a fine substitute — it will still round out the sweetness and balance the syrup. You just lose the subtle campfire edge that makes people ask what's in it. It's still good; it's just a different drink.
- No marshmallows for the syrup? Marshmallow cream or marshmallow fluff stirred directly into the simple syrup gets you to marshmallow flavor — you won't have the toasted note, but the sweetness and texture are similar. Use about ¼ cup in place of the 8 toasted marshmallows.
- Dairy-free? Oat milk and coconut milk both blend into this well. Oat milk keeps the drink creamier; coconut milk adds a slight tropical note that actually plays nicely with the marshmallow. Either works.
- More of a s'mores person? The Frozen S'mores Frappuccino goes all the way — marshmallow whipped cream, chocolate layering, the full campfire construction. This one is cleaner and faster; that one is a whole event.
Made this one? Stand Tall cold brew pods are available in one size — cold brew pods, brewed low and slow, fresh roasted to order every time.
More recipes like this one are at The Menu.
Next time someone mentions they drove to a coffee shop for a frozen drink, you can just nod — because this toasted marshmallow cold brew frappuccino recipe takes about as long as the drive-through line and costs considerably less per glass.
Frequently Asked Questions
Can I make a toasted marshmallow cold brew frappuccino without a blender?
You can, but you'll get more of an iced coffee than a frappuccino — the blender is what turns the ice into that thick, frosty texture. A sealed mason jar shaken hard with crushed ice gets you partway there, but it won't have the same body. If you don't have a blender, stir the cold brew, syrup, and milk together over ice and skip the blending step — it's still a good drink, just a different one.
Why does this recipe use smoked salt instead of regular salt?
That's the whole trick. Regular marshmallow syrup tastes sweet and soft — it reads as marshmallow, but not as toasted marshmallow. A small amount of smoked salt adds a subtle, slightly campfire-adjacent edge that makes the flavor read as toasted rather than just sweet. It's not enough to taste salty — it's just enough to make people ask what's in it.
How long does homemade toasted marshmallow syrup last in the fridge?
Stored in a sealed jar, the syrup keeps for up to two weeks in the refrigerator. The marshmallow proteins can cause it to thicken as it cools — if it seems too thick to pour, let it sit at room temperature for a few minutes and give it a stir before measuring out what you need. It will loosen back up.
Can I use regular brewed coffee instead of cold brew in this frozen coffee recipe?
Yes — use strong-brewed coffee that's been fully chilled before it goes in the blender. The reason this recipe calls for cold brew is the smoother, less acidic flavor: cold brew doesn't extract the bitter compounds that hot brewing does, which lets the marshmallow stay center stage. If you're using hot-brewed coffee, go dark roast, brew it double strength, and chill it overnight for best results.
How do I know when the toasted marshmallow syrup is ready?
The marshmallows should be fully dissolved with no lumps and the syrup should coat a spoon lightly. It will thicken more as it cools, so pull it off the heat once it looks smooth rather than waiting for it to get thick in the pan — that's how you end up with a syrup that sets solid in the fridge. Strain it through a fine mesh strainer while it's still warm, before it thickens up.
