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Midnight S’mores Frappé
A beautifully indulgent blend of bold coffee, silky chocolate, and toasted marshmallow sweetness — capturing the warmth and nostalgia of fireside evenings in a refined, ice-cold serve.
Perfect for slow mornings, warm afternoons, or those evenings when dessert deserves to be poured rather than plated.
Blend the Frappé - Add the cold brew coffee, milk, double cream, crushed biscuit crumbs, and a generous handful of ice to a blender. Blend until completely smooth, thick, and velvety.
Create the Chocolate Layer - Drizzle the chocolate mocha sauce around the base and inside of your serving glass, allowing it to settle into rich ribbons of flavour.
Pour & Build - Slowly pour the blended frappé into the prepared glass, letting the cold coffee mixture naturally swirl through the chocolate.
Prepare the Marshmallow Cream - Whisk the cream until softly whipped, then fold through the marshmallow crème until light, smooth, and cloud-like.
Finish the Drink - Generously spoon or pipe the marshmallow cream over the top of the frappé.
Add the Final Touch - Scatter over a dusting of crushed biscuit crumbs and serve immediately while perfectly cold and irresistibly creamy.
A few details make all the difference
01
Keep it chilled
Chill the glass and ingredients beforehand to keep the frappé thick and icy.
02
Create the crumbs
Crush the biscuits finely for a smooth blend, reserving some crumbs for garnish.
03
Whip it up
Whip the cream only to soft peaks, then gently fold in the marshmallow crème for a light, cloud-like topping.
Why this recipe works
The richness of coffee balances the sweetness beautifully, creating a drink that feels indulgent without becoming overwhelming. Toasted marshmallow adds warmth and depth, while blended ice gives it that velvety, cloud-like finish.
It feels luxurious, yet comes together effortlessly — no specialist equipment, no complicated techniques, just a handful of ingredients and a few quiet minutes in the kitchen.
Cook’s notes
Make it your own
Add a splash of vanilla bean extract for extra warmth. Blend through dark chocolate pieces for added texture. Stir in a spoon of hazelnut or almond butter for a richer finish. Swap part of the coffee for espresso for deeper intensity. Finish with a pinch of sea salt flakes to amplify the chocolate notes
Dairy-free version
For a dairy-free version, replace the double cream with coconut cream and choose your preferred milk alternative. Coconut brings a subtle richness that works beautifully with both the chocolate and toasted marshmallow notes.
For a richer, more dessert-like result
Add an extra spoonful of chocolate sauce. For a softer, sweeter finish with more of that nostalgic toasted character, increase the marshmallow crème slightly and blend again until silky.
Blend the Frappé - Add the cold brew coffee, milk, double cream, crushed biscuit crumbs, and a generous handful of ice to a blender. Blend until completely smooth, thick, and velvety.
Create the Chocolate Layer - Drizzle the chocolate mocha sauce around the base and inside of your serving glass, allowing it to settle into rich ribbons of flavour.
Pour & Build - Slowly pour the blended frappé into the prepared glass, letting the cold coffee mixture naturally swirl through the chocolate.
Prepare the Marshmallow Cream - Whisk the cream until softly whipped, then fold through the marshmallow crème until light, smooth, and cloud-like.
Finish the Drink - Generously spoon or pipe the marshmallow cream over the top of the frappé.
Add the Final Touch - Scatter over a dusting of crushed biscuit crumbs and serve immediately while perfectly cold and irresistibly creamy.
Cook’s notes
Make it your own: Add a splash of vanilla bean extract for extra warmth. Blend through dark chocolate pieces for added texture. Stir in a spoon of hazelnut or almond butter for a richer finish. Swap part of the coffee for espresso for deeper intensity. Finish with a pinch of sea salt flakes to amplify the chocolate notes
Dairy-free version: For a dairy-free version, replace the double cream with coconut cream and choose your preferred milk alternative. Coconut brings a subtle richness that works beautifully with both the chocolate and toasted marshmallow notes.
For a richer, more dessert-like result: Add an extra spoonful of chocolate sauce. For a softer, sweeter finish with more of that nostalgic toasted character, increase the marshmallow crème slightly and blend again until silky.
Cooking mode
Midnight S’mores Frappé
Blend the Frappé - Add the cold brew coffee, milk, double cream, crushed biscuit crumbs, and a generous handful of ice to a blender. Blend until completely smooth, thick, and velvety.
Create the Chocolate Layer - Drizzle the chocolate mocha sauce around the base and inside of your serving glass, allowing it to settle into rich ribbons of flavour.
Pour & Build - Slowly pour the blended frappé into the prepared glass, letting the cold coffee mixture naturally swirl through the chocolate.
Prepare the Marshmallow Cream - Whisk the cream until softly whipped, then fold through the marshmallow crème until light, smooth, and cloud-like.
Finish the Drink - Generously spoon or pipe the marshmallow cream over the top of the frappé.
Add the Final Touch - Scatter over a dusting of crushed biscuit crumbs and serve immediately while perfectly cold and irresistibly creamy.
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