Irish Creme Latte with Stout Whiskey Marshmallows

Prepare a 9×9 baking dish by spraying it with non-stick spray and coating the inside with powdered sugar. Be generous with the sugar. Trust me when I tell you this stuff is as sticky as it is delicious!

For the stout marshmallow creme:

In the bowl of a stand mixer fitted with the whisk attachment, add the water and gelatin.

Add stout, syrup, sugar, and salt to a medium saucepan over medium heat. Stir occasionally until mixture comes to a rolling boil. Swirl the pan for about 5 -10 minutes, or until the mixture reaches about 230 F.

Turn mixer on low to combine gelatin and water. Keep mixer on low speed and slowly drizzle in the hot syrup until it is all combined. Turn mixer to high speed for about 4-6 minutes or until mixture about triples in size.

Pour marshmallow creme into prepared pan and cover with plastic wrap that has been sprayed with non-stick spray. This will keep it moist while you make the whiskey marshmallow creme.

For the whiskey marshmallow creme:

Do the exact same process above, only adding whiskey to the sugar, syrup, and salt instead of stout.

Remove plastic wrap from stout marshmallow creme, and pour whiskey marshmallow creme on top.
Working quickly before creme starts to stiffen, swirl the two together with a large spoon. Cover with plastic wrap again, but this time you don’t have to grease it. When you lift it off, the marshmallows will be set, and it shouldn’t stick.

Let marshmallows set overnight at room temperature, then slice to desired size and roll in powdered sugar.

For the latte:

Steam the milk and Irish cream (it can simply be heated if you don’t have a milk frother, but there won’t be any foam). Portion milk into four glasses. Pour approximately 3 ounces of espresso into each glass. Top with marshmallows.

Enjoy your Irish Car Bomb Latte!