Espresso Smores Signature Drink

Prepared by Anthony Benda, Café Santé Veritas, Montreal, Canada.

For the 2007 Canadian National Barista Championship, it was challenging to create a signature drink that would suit my espresso blend (Epic by 49th Parallel Roasters) while also reflecting my personality.

After trying several mediocre concoctions, I was inspired by a bag of marshmallows left in the cafe by the owner's daughter. I thought they could make an interesting and original sweetener, and upon thinking of other flavors they work well with I immediately thought of smores.

Usually enjoyed around the campfire, smores are traditionally made by roasting a marshmallow over the fire, and placing it between two squares of graham cracker with a piece of chocolate. With this in mind, I set to work on a re-imagination of the smore to complement my espresso.

Here's the recipe I used.

• crumbed graham cracker
• milk chocolate
• handful of marshmallows
• splash of vanilla extract
• 35% cream
• 10% cream

You'll have to prepare the marshmallow and chocolate sauces in advance. Using a double boiler, heat half a cup of 35% cream until hot. Add the splash of vanilla extract and the handful of marshmallows, folding in until smooth. Remove from heat and let cool before transferring into a container.

Again using the double boiler, carefully melt the milk chocolate until completely liquid. Add a few splashes of 10% cream to thin it out, and again let cool before transferring into a container.

Now you're ready to make the drink.

Using a 4 oz glass, dip the rim into some of the melted chocolate and then into the graham crumbs, the same way you might salt a margarita glass. Next add a spoonful of graham crumbs to the bottom of the glass. Cover with a layer of marshmallow sauce. The sauce will be thick enough to keep the graham crumbs at the bottom, and with the rim will create the graham "sandwhich." In a small steaming pitcher, add some 10% cream, a generous splash of marshmallow sauce and another generous splash of melted chocolate. Whisk together and steam until hot, being careful not to scorch it. Carefully, so as not to upset the layer of marshmallow on the graham crumbs, add to the glass.

Now, prepare and extract a single espresso directly into the glass.

Garnish with a marshmallow or two and serve immediately with a spoon to eat the graham left at the bottom. Enjoy!