Capture campfire nostalgia with a S’mores Latte that melds Imperial Moto Miami Blend espresso, dark-chocolate sauce, marshmallow syrup, and a graham-cracker rim topped by a torched marshmallow. 

Makes: one 8-oz serving
Total time: 15 minutes

Ingredients

• 2 oz Imperial Moto Miami Blend espresso (double shot)

• 8 oz whole milk (or oat milk for a toasted-oat twist)

• 1 oz marshmallow syrup

• 1 Tbsp dark-chocolate sauce, plus extra to drizzle

• 1 jumbo marshmallow, toasted to golden brown

• 1 graham cracker, finely crushed (for the rim)

Optional garnish: tiny pinch smoked sea-salt flakes for grown-up depth.

Gear

• Espresso machine & portafilter (18–20 g basket)

• Milk pitcher & steam wand (or countertop frother)

• Culinary torch or gas stove flame (to toast the marshmallow)

• Shallow plate & small bowl (for rimming)

• 16 oz ceramic latte mug or tempered glass

• Long spoon or bar spoon for stirring

Step-by-Step

1. Prep the mug (30 sec)
   • Spread crushed graham cracker on a shallow plate.
   • Paint the mug rim with a little chocolate sauce, then dip to coat in crumbs; set aside.

2. Pull the espresso (40 sec)
   • Dose 18–20 g Imperial Moto Miami Blend, tamp firmly.
   • Extract a 2 oz double shot in 25–30 sec.

3. Flavor base (15 sec)
   • Into the graham-rimmed mug: pour 1 oz marshmallow syrup and 1 Tbsp chocolate sauce.
   • Add the hot espresso; stir to meld the s’mores core.

4. Steam & pour milk (30 sec)
   • Steam 8 oz milk to ~150 °F / 65 °C with light micro-foam.
   • Pour over the espresso mixture, giving the cup a gentle swirl to marry flavors.

5. Toast & finish (30 sec)
   • Skewer the jumbo marshmallow and torch until deeply golden and just starting to puff.
   • Float it on the latte, drizzle a final ribbon of chocolate, and (optional) flick on a few smoked-salt flakes.
   • Serve immediately—invite your guest to dunk the marshmallow, stir, and sip the fireside magic.