• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Stir & Strain

  • About
  • Recipes
    • Make or Buy
    • Gin
    • Mezcal
    • Rum
    • Tequila
    • Vodka
    • Whiskey
    • Wine
    • Low Rent Cocktail of the Month
  • Gift Guides
  • Cocktail Presets
  • Seasons
    • spring
    • summer
    • Fall
    • winter
  • Supplies

marshmallow creme

Peppermint Mocha S’Mores Cocktails with brown-butter bourbon and marshmallow creme

December 5, 2016 by elana 2 Comments

Peppermint Mocha S'Mores Cocktails with Brown-Butter Bourbon and Brûléed Marshmallow Creme // stirandstrain.com

This post is brought to you by Jackson Morgan Southern Cream. Recipes and ideas are my own.

Don’t ever let someone tell you s’mores are only for summer. Can you get your hands on a kitchen blow torch? Yes? Then you’ve got a reason to have s’mores all year round.

Peppermint Mocha S'Mores Cocktails with Brown-Butter Bourbon and Brûléed Marshmallow Creme // stirandstrain.comToday though we’re going to be drinking our s’mores! Holiday style!

Peppermint Mocha S'Mores Cocktails with Brown-Butter Bourbon and Brûléed Marshmallow Creme // stirandstrain.comWe’re back at the bar mixing it up with Jackson Morgan and their delicious, and very holiday appropriate, Peppermint Mocha Cream. I always associate peppermint and chocolate with Christmas time. It’s about the only time of year I bake something with that flavor profile because there is always a party I can bring them to. See, you are either a lover or a hater of that flavor combo. I, obviously, am a lover. My husband on the other hand…. Let’s just say if I make some Grasshopper Brownies and don’t have a reason to bring them out of the house, I am probably consuming that whole pan by myself. I’d tell you I would regret it, but I’d be lying.

Peppermint Mocha S'Mores Cocktails with Brown-Butter Bourbon and Brûléed Marshmallow Creme // stirandstrain.comThis is also perfect for holiday time because it’s pretty decadent. When are you infusing browned butter into whiskey and topping your cocktails with marshmallow creme? During the holidays, when all bets are off. So let’s talk about what is going into this s’mores cocktail. First, Peppermint Mocha Cream, of course. Next takes a little prepping but it’s worth it for the final result and you also get extra to just chug straight if you choose: brown-butter infused bourbon. This gives the cocktail a subtle nutty, buttery component that you’d get from the graham cracker. And a s’mores cocktail wouldn’t be complete without marshmallows! I’m giving you an easy way and a homemade way to do this in the recipe below. Both will work but honestly, making your own version of marshmallow Fluff is dang easy!

Peppermint Mocha S'Mores Cocktails with Brown-Butter Bourbon and Brûléed Marshmallow Creme // stirandstrain.comYou might think that the consistency would be very thick and rich tasting, but the brown-butter bourbon cuts through the peppermint mocha cream for a nice balance. Served over ice the cocktail goes down very smooth and the peppermint is not quite as strong as it is on its own. Torching the marshmallow creme binds it together a bit so you can pop off pieces from the top while sipping on your drink. It’s like you have your own bar snack you don’t have to share.

Peppermint Mocha S'Mores Cocktails with Brown-Butter Bourbon and Brûléed Marshmallow Creme // stirandstrain.comSome notes on the cocktail:

  • I’ve made the recipe for one but this easily doubles and batches well.
  • The brown-butter bourbon yields 16 ounces (2 cups) so there is plenty left over if you are going to batch multiple drinks.
  • The topping is marshmallow creme, not marshmallows. The marshmallow creme has a soft consistency and therefore easily piped.
  • If you are torching the marshmallow creme, use heat proof glassware. Even kitchen torches get quite hot and I don’t want to be held responsible if you explode your favorite vintage glass.

Peppermint Mocha S'Mores Cocktails with Brown-Butter Bourbon and Brûléed Marshmallow Creme // stirandstrain.comFor the cocktail:

3 ounces Jackson Morgan Peppermint Mocha Creme
2 ounces brown-butter infused bourbon
marshmallow creme (I made this recipe from The Kitchn, but store bought Fluff will work as well)
graham cracker for garnish

In a shaker filled 2/3 with ice, add in the Jackson Morgan Peppermint Mocha Creme and brown-butter infused bourbon. Shake well for 20 seconds and then strain into a heat-proof glass or mug filled with fresh ice. Pipe marshmallow creme on top. Using a kitchen torch,brûlée the marshmallow creme to desired “doneness’ (I like mine lightly toasted but I know some of you probably like your s’more’s marshmallows burnt to a crisp). Garnish with a graham cracker square.

For the brown-butter bourbon:

*Adapted slightly from Gabriella Mlynarczyk for NYT Cooking

16 ounces bourbon
1 stick (4 ounces) unsalted butter

  • Pour bourbon into a wide mouth jar or heat-proof container. Cut butter into cubes and add to a heavy-bottom small saucepan over medium-low heat. You’ll need to watch the pan as the butter will go from being nutty and golden to burnt pretty fast. Watch for the butter to start to foam and stir until you see some brown flecks on the bottom of the pan. At this point you’ll smell a nutty aroma, like hazelnuts. Remove the pan from the heat. Let cool for a minute and then pour into the bourbon. Whisk together until well incorporated and let sit at room temperature for one hour. Then refrigerate at least 8 hours or overnight.
  • The fat will separate from the bourbon while it cools. Use a butter knife to loosen the edge of the fat and it should pop right out of the container. Then strain bourbon through a coffee filter to remove any additional fat solids and debris from the butter. Store in an airtight container in the fridge.

Share this:

  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X
  • Click to email a link to a friend (Opens in new window) Email
  • Click to print (Opens in new window) Print
  • Click to share on Tumblr (Opens in new window) Tumblr
  • More
  • Click to share on LinkedIn (Opens in new window) LinkedIn
  • Click to share on Reddit (Opens in new window) Reddit

Like this:

Like Loading...

Filed Under: Make It, Recipes Tagged With: bourbon, butter, Fall, holiday, Jackson Morgan Peppermint Mocha Creme, make it, marshmallow creme, winter

Primary Sidebar

Stay in Touch

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
Classic Cocktail Presets // stirandstrain.com

Recent Posts

  • Coming back online // you can’t wear a mask and drink at the same time
  • Home Bar Spring Favorites
  • Monday Booze News A new low-abv drink to try, jello shots for St. Patrick's Day, and getting to know Tennessee whiskey
  • Monday Booze News All about Chartreuse, sleep where your beer is made, and more tiki mugs you'll want to buy!
  • Tequila Cazadores: Cristalino Launch
  • Mixed Citrus Margaritas for Margarita Day Learn to make a squash syrup (no, not the vegetable!)
  • Building a Home Bar: Keeping Cool with the Newair Premiere Line Fridge
  • Monday Booze News Presidents Day Drinking Edition


Copyright © 2025 Stir and Strain .
All rights reserved. Original photography may not be used without prior written permission.
Alcoholic drinks are intended for adult use only. Mind your local drinking laws.

%d