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S'more Gibraltar
Breville Test Kitchen

Breville Test Kitchen

S'more Gibraltar

The classic Gibralter coffee-combo of fresh espresso and creamy milk gets a hit of nostalgia with the choc mallow flavors of a S’more. Served with a Graham cracker, it’s a cup of sweet, toasty escape.
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15 mins total time

10 mins active time

Easy

Serves 1

Ingredients


Measurements:

  • marshmallows icon
    3 marshmallows
  • whole milk icon
    5 fl oz whole milk
  • shot espresso icon
    1 shot espresso

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  • graham cracker icon
    1 graham cracker

For the espresso chocolate sauce

  • granulated sugar icon
    6 oz granulated sugar
  • water icon
    9½ fl oz water
  • coffee bean icon
    20 coffee beans
  • cocoa powder icon
    3 oz cocoa powder
  • pinch of kosher salt  icon
    Pinch of kosher salt
  • dark chocolate (70% cocoa) icon
    2 oz dark chocolate (70% cocoa)

    chopped

Instructions

  • 1To make the espresso chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the sides of the pan with a wet pastry brush. Continue until the sugar reaches an amber color. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and bring to a boil. Remove from the heat. Pass through a sieve, then transfer to an airtight jar or container.
  • 2Thread the marshmallows onto a metal skewer and toast on all sides using a blow torch. Set aside.
  • 3Dip the rim of a serving glass in the espresso chocolate sauce.
  • 4Steam the milk to the desired temperature.
  • 5Add 1 tablespoon of the espresso chocolate sauce to the prepared glass and add the espresso shot. Mix well to combine.
    Tip: Store the espresso chocolate sauce in an airtight container in the fridge for up to 2 months. It's also great over ice cream.
  • 6To serve, top with the hot milk, a graham cracker and the toasted marshmallows.

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