the Breville Test Kitchen

S'more Gibraltar

Name: S'more Gibraltar
Cook time: 600 s
Total time: 900 s
Yield: Serves 1
Ingredients: 3 marshmallows; 150 ml whole milk; 1 shot espresso - beanz.com recommends Square One, Candy Bar; 1 graham cracker; 170 g granulated sugar; 285 ml water; 20 coffee beans; 90 g cocoa powder; Pinch of kosher salt; 60 g dark chocolate (70% cocoa) - chopped

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.

the Oracle® Touch

+7 more appliances

15 mins total time

10 mins active time

Easy

Serves 1

Ingredients

Measurements:

3 marshmallows
150 ml whole milk
1 shot espresso
beanz.com recommends Square One, Candy Bar
1 graham cracker

For the espresso chocolate sauce

170 g granulated sugar
285 ml water
20 coffee beans
90 g cocoa powder
Pinch of kosher salt
60 g dark chocolate (70% cocoa)
chopped

Instructions

1
To 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.
2
Thread the marshmallows onto a metal skewer and toast on all sides using a blow torch. Set aside.
3
Dip the rim of a serving glass in the espresso chocolate sauce.
4
Steam the milk to the desired temperature.
5
Add 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.
6
To serve, top with the hot milk, a graham cracker and the toasted marshmallows.