Frozen Smores Lattes Food

CAMPFIRE S'MORES LATTE

Steps:

• Pour espresso into a mug; stir in marshmallow topping, sugar, and cocoa powder until well blended.
• Heat milk in a saucepan over medium-low heat until lightly boiling, 3 to 5 minutes; remove from heat and froth milk with a frothing wand or a whisk. Pour frothed milk over espresso mixture. Top latte with whipped cream and graham cracker crumbs.

FROZEN S'MORES

Steps:

• Preheat the broiler to high.
• Spray a rimmed baking sheet with nonstick cooking spray. Spread the marshmallows on the baking sheet and broil until deep brown, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool.
• In a stand mixer with the paddle attachment, beat the ice cream on medium-low speed until just soft. Add the toasted marshmallows and the chocolate chips and mix on low until just combined. Working quickly, scoop about 3 tablespoons of the ice cream mixture onto half of the graham crackers. Top with the remaining graham crackers and place in the freezer. Freeze until firm, at least 2 hours.

FROZEN HORCHATA LATTE

Steps:

• In a high-speed blender, add the rice, almonds, cinnamon sticks and 2 cups water. Blend until the cinnamon sticks are broken up. Cover and refrigerate for at least 8 hours and up to 14 hours.
• Strain the rice mixture through a fine-mesh strainer, reserving the liquid. Add the liquid to a blender with the espresso, sugar, ice cream and ice cubes. Blend until smooth. Divide the shake into 2 cups. Top with whipped cream, dust with cinnamon and sprinkle with chocolate sprinkles.

FROZEN S'MORES

Steps:

• Break graham cracker in half.
• Spread one half with marshmallow cream and sprinkle with chocolate chips.
• Top with ice cream and remaining graham cracker half.
• Push a popsicle stick into ice cream, if desired.
• Freeze until set up before eating, or it will be messy.
• Sometimes we dip halfway into melted chocolate and then refreeze.