Marshmallow Pumpkin Latte

Another real café-visit find — pumpkin spice and toasted marshmallow, in the same cup. Both flavors already exist on this site as full families of their own (Copycat Pumpkin Spice Latte and Toasted Marshmallow Cream Cold Brew), so this combo drink reuses both bases directly rather than inventing a new syrup — the same “1 tbsp each instead of 2 tbsp of one” move our Pistachio White Mocha already uses.

Make Both Syrups First (Just Once)

This recipe assumes you already have a jar each of Pumpkin Spice Syrup and Toasted Marshmallow Syrup in the fridge — both keep about 2 weeks, so there’s no shelf-life mismatch to plan around here, unlike some of this site’s other combo drinks.

Building the Latte

1. Pull a double shot of espresso (about 2oz) directly into your cup, or brew a strong coffee/moka pot equivalent.
2. Stir in 1 tbsp Pumpkin Spice Syrup and 1 tbsp Toasted Marshmallow Syrup while the espresso is still hot — same 2 tbsp of total flavoring as any single-flavor latte on this site.
3. Steam or froth 8oz of milk to about 150°F and pour it over the espresso mixture.
4. Top with a toasted mini marshmallow (see our plating guide for the broiler method) or whipped cream if you want the full café look.

Café grande marshmallow pumpkin latte (specialty fall menu, tax included)~$6.55

Home marshmallow pumpkin latte (espresso, milk, both syrups)~$0.94

Savings per drink$5.61

Both syrup batches together cost about $2.15 total to make (~$0.95 for the Pumpkin Spice Syrup batch, ~$1.20 for the Toasted Marshmallow Syrup batch). Each makes 8-12 drinks on its own, so one pair of batches covers this combo for weeks. Assumptions: grande-size drink, national-average 2026 pricing for a two-flavor combo drink on a specialty fall menu — this is a real café find rather than a standing national-chain item, so treat the comparison price as a representative estimate.

Swaps & Notes

• Only have one of the two syrups made? Make the plain Pumpkin Spice Latte or add the marshmallow syrup to a Toasted Marshmallow Cream Cold Brew instead rather than doubling up on whichever jar you have.
• Want it more pumpkin-forward or more marshmallow-forward? Shift the ratio — 1.5 tbsp pumpkin syrup + 0.5 tbsp marshmallow syrup leans spicier, or the reverse leans sweeter.
• Want the full café presentation? See our Plating Your Homemade Coffee Like a Café guide for the toasted-marshmallow-on-top technique.
• Iced version: use the Hot/Iced toggle above the ingredients to switch — less milk (4oz cold over ice instead of 8oz steamed).

Recipe Card Summary

Marshmallow Pumpkin Latte

• 2oz espresso + 8oz steamed milk + 1 tbsp Pumpkin Spice Syrup + 1 tbsp Toasted Marshmallow Syrup (both made ahead)
• Prep time: 5 minutes (after both syrups are made) · Total: 5 minutes
• Cost: ~$0.94/drink vs. ~$6.55 café equivalent

FAQ

Do I need to make a new syrup for this?

No — it uses 1 tbsp each of the Pumpkin Spice Syrup and Toasted Marshmallow Syrup you’d make for our existing Pumpkin Spice Latte and Toasted Marshmallow Cream Cold Brew recipes.

Is this a real chain menu item?

No — a real café-visit find, same as our Apple Cider Donut Latte. Treat the café comparison price as an honest estimate rather than a single sourced receipt.

Can I make this without an espresso machine?

Yes — a moka pot, AeroPress, or strong drip coffee all work.