jennyjoy
Member
Gearing up to start some fall brewing... and I'm contemplating mashmallow. After searching around here, there seem to be a few different different ways. I'd love any opinions on the best route:
- Marshmallow flavoring/extract
- Marshmallow flavored vodka
- Vanilla beans (maybe soaked in vodka or a really light bourbon)
- burnt/carmelized sugar
Any successes or tragic failures with any of these?
(I adore Highwater's Campfire Stout, which suddenly seems to have appeared everywhere in southern California... but I'm thinking more of using the marshmallow in a coconut milk stout.)
- Marshmallow flavoring/extract
- Marshmallow flavored vodka
- Vanilla beans (maybe soaked in vodka or a really light bourbon)
- burnt/carmelized sugar
Any successes or tragic failures with any of these?
(I adore Highwater's Campfire Stout, which suddenly seems to have appeared everywhere in southern California... but I'm thinking more of using the marshmallow in a coconut milk stout.)
