When I heard Starbucks came out with a S’mores Frappuchino, I wanted one! But because of the dairy and gluten I couldn’t really, and then Ezra heard they were really really sweet. But I figured it wouldn’t be too difficult to make, and the more I thought about it, the more I realized I could even make a paleo version pretty easily with recipes I’d made recently for pie crust and marshmallow cream.
I can’t say how this compares to the “real” version, but it was tasty! It’s also very easy to tweak if something doesn’t work out quite the way you like it. I don’t like coffee, so made mine with chocolate milk instead; both options are below.
Makes 1 cup
1/2 c water
1/4 c maple syrup
2 Tbsp honey
2 splashes milk of your choice
1 tsp vanilla
1/2 c cocoa
1 pinch salt
If needed up to 1/2 c cocoa more.
Makes a 9×11 pan
Make this recipe, pat out thinly on a cookie sheet and bake 15 minutes at 350, longer if needed. They didn’t get as crispy as regular graham crackers, but did the job!
Based on this recipe. It makes close to 4 cups. Do not overdo the gelatin as it will be too thick.
In a stand mixer, whisk a scant tablespoon gelatin with 3 Tbsp water
Bring 1/3 c honey and 3 Tbsp water to a boil. Boil for 5 minutes, stirring constantly.
Turn mixer on, pour the honey mixture over it, slowly increasing the speed so as not to splash. Mix for 3-4 minutes, until fluffy like marshmallow fluff.
Marshmallow Whipped Cream
1 c heavy whipping cream OR 1 can coconut cream, chilled 24 hours.
1 c marshmallow cream
In a tall glass or mason jar, layer:
1/3 c. marshmallow whipped cream
1 Tbsp chocolate sauce
1 graham cracker
6 oz coffee + 2 oz milk of your choice OR 8 oz milk + 1 Tbsp chocolate syrup
1 c ice
Handful of chocolate chips
Pour blended mixture into the glass, top with whipped cream and graham cracker crumbles.