Toasted Marshmallow Moonshine Recipe: Smoky, Sweet, and Smooth as Melted Fluff
Toasted Marshmallow Moonshine Recipe: Smoky, Sweet, and Smooth as Melted Fluff
Ingredients
1½ cups mini marshmallows (plus extra for toasting)
1 cup whole milk
1 cup heavy cream
1 (14 oz) can sweetened condensed milk
1 tablespoon vanilla extract
1–2 teaspoons caramel syrup (optional, for depth)
1½ cups vanilla vodka
1 to 1½ cups Everclear (or high-proof neutral spirit)
Optional Add-In: ¼ teaspoon smoked salt or a splash of bourbon for extra “toasted” complexity
Equipment
Baking sheet and oven or kitchen torch (to toast the marshmallows)
Saucepan
Whisk
Blender (optional for smoothness)
Fine mesh strainer
Mason jars or bottles
Instructions
Step 1: Toast the Marshmallows
Preheat your oven to broil or use a kitchen torch.
Spread marshmallows on a foil-lined baking sheet and toast until golden brown or slightly charred — 1–2 minutes under broiler (watch carefully!).
Set aside.
Step 2: Make the Cream Base
In a saucepan over low heat, combine milk, heavy cream, and sweetened condensed milk. Whisk gently until warm and smooth — do not boil.
Add toasted marshmallows and whisk until melted and blended. Stir in caramel syrup if using.
Step 3: Add Vanilla and Cool
Remove from heat and stir in vanilla extract.
Let the mixture cool to room temperature.
Step 4: Blend and Add Alcohol
Blend the cooled mixture for a smoother texture (optional but recommended).
Stir in vanilla vodka and Everclear. Mix until fully combined.
Step 5: Strain and Bottle
Strain through a fine mesh strainer to remove any unmelted marshmallow bits.
Pour into clean mason jars or bottles. Seal and refrigerate.
Storing and Serving
Storage: Must be refrigerated. Best consumed within 2–3 weeks due to dairy.
Shake Before Serving: Natural separation may occur.
Serving Ideas:
Serve chilled in small glasses or over ice
Top with whipped cream and a toasted marshmallow garnish
Mix into hot cocoa or coffee
Use in dessert cocktails with chocolate liqueur or Irish cream
