If you’re into cozy drinks and love the taste of toasted marshmallows, you’ve gotta give this Toasted Marshmallow Toddy Cocktail a try.
It’s a warm, comforting drink that blends sweet marshmallow flavor with a little boozy kick. Honestly, it’s simple enough to whip up at home, even if you’re not exactly a pro behind the bar.
I actually came up with this after a camping trip, where hot drinks and roasted marshmallows had everyone gathered around. Bringing those toasty, sweet vibes inside just makes cold nights feel a little more special.
Toasted Marshmallow Toddy Cocktail Recipe
This cocktail’s got that whiskey warmth and all the sweet, nostalgic notes of toasted marshmallows. I find it perfect for chilly evenings when I want something both cozy and a little playful.
Equipment
- Rocks glass: I stick with a classic rocks glass—nothing fancy, just lets the drink speak for itself.
- Cocktail shaker or mixing glass: For getting everything mixed nice and even.
- Bar spoon: Makes stirring a breeze.
- Measuring jigger: I like knowing I’ve got the right amounts.
- Long-handled lighter or kitchen torch: For that marshmallow on top—just don’t burn your fingers.
- Cinnamon stick: Totally optional, but stirring with a cinnamon stick gives it a little extra something.
Ingredients
- 2 oz whiskey or bourbon (Bourbon’s my go-to; it’s sweeter)
- 1 oz toasted marshmallow syrup (homemade or store-bought, no judgment)
- 2-3 dashes aromatic or Angostura bitters
- 1 toasted marshmallow (for garnish, toasted right before serving)
- 1/2 oz sugar syrup (just if you want it sweeter)
- Ice cubes (enough to fill your glass)
- Cinnamon stick (for stirring or garnish, up to you)
Instructions
- Measure out your whiskey or bourbon and pour it into the mixing glass.
- Add in the toasted marshmallow syrup and bitters.
- If you’re feeling it, splash in some sugar syrup for extra sweetness.
- Fill the mixing glass with ice cubes.
- Stir with your bar spoon for about 20 seconds—enough to chill it down.
- Strain into a rocks glass over fresh ice.
- Top with a toasted marshmallow on a pick.
- I like to use a cinnamon stick for stirring and a little extra aroma.
Notes
The best marshmallow flavor comes from torching the garnish right before serving. No torch? Carefully holding it over a stove burner works in a pinch, but you’ve gotta keep an eye on it.
Toasted marshmallow syrup is where most of the sweetness and flavor comes from. Making it isn’t hard: just melt marshmallows, mix with sugar and hot water, let it cool, and you’re set.
Store-bought syrup is totally fine if you’re in a hurry. Bourbon gives it that deep, sweet base, but rye’s good too if you want a little more spice.
Bitters like Angostura keep things from getting cloying. Rocks glass just feels right for this—easy to sip, not too fussy.
That cinnamon stick? It adds a gentle, spicy aroma that’s honestly pretty great with the marshmallow notes.
Equipment
- Measuring jigger
- Long-handled lighter or kitchen torch
- Cinnamon stick (optional, for garnish)
Ingredients
- 2 oz whiskey or bourbon
- 1 oz toasted marshmallow syrup store-bought or homemade
- 2 –3 dashes aromatic or Angostura bitters
- 1/2 oz sugar syrup optional, for added sweetness
- Ice enough to fill glass
- 1 toasted marshmallow garnish
- 1 cinnamon stick optional, for stirring
Instructions
- Pour whiskey or bourbon into a mixing glass.
- Add toasted marshmallow syrup and bitters.
- If desired, add sugar syrup for extra sweetness.
- Fill mixing glass with ice and stir for about 20 seconds.
- Strain into a rocks glass filled with fresh ice.
- Garnish with a toasted marshmallow on a cocktail pick.
- Optional: Add a cinnamon stick for stirring and aroma.
- Serve immediately and enjoy warm, cozy vibes!
Tasting Notes
First sip of the Toasted Marshmallow Toddy and it’s just—yeah, cozy and sweet. The toasted marshmallow hits right away, bringing a mellow smokiness.
The drink’s warmth is instantly soothing. Then you get those caramel notes sneaking in, smooth and almost buttery.
It’s got a little vanilla vibe and a creaminess that rounds everything out. The balance of sweetness and spice keeps each sip from getting boring.
Here’s what stands out to me:
- Toasted marshmallow: Smoky, sweet, just a little crisp.
- Caramel: Smooth, rich, buttery.
- Vanilla: Soft, mellow.
- Spices: Mild warmth—nothing overpowering.
The aroma? It’s like you’re back at the campfire, marshmallows roasting away. This drink’s just comforting—perfect for a cool night in.
Substitute
Sometimes I run out of ingredients, or, honestly, I just want to shake things up a bit. Here are a few swaps I like for the Toasted Marshmallow Toddy—because who always has everything on hand anyway?
Equipment substitutes:
- If you don’t have a heatproof glass, just grab a regular mug.
- No kettle? A small saucepan does the trick.
Ingredient substitutes:
- No marshmallows? Whipped cream with a splash of vanilla extract is a good stand-in.
- Out of bourbon? I’ll reach for dark rum, brandy, or Irish whiskey—whatever’s lurking in the cupboard.
- Missing honey? Maple syrup or agave work just fine.
- Skipping lemon juice? Fresh orange juice actually gives it a whole new vibe, and it’s surprisingly tasty.
Instructions for substitutions:
- I just use whatever base spirit I’ve got instead of bourbon, same amount.
- For a non-alcoholic version, hot tea with a splash of vanilla syrup is honestly pretty comforting.
- Mix everything as you would in the main recipe—no fancy steps needed.
Trying new substitutes is half the fun, honestly. Sometimes, those little changes are what make the drink feel just right for the moment.
