Fluffernutter Iced Latte with Marshmallow Cold Foam

This fluffernutter iced latte tastes like a peanut butter and marshmallow fluff sandwich, built with peanut butter powder instead of syrup and finished with a marshmallow cold foam that takes 30 seconds.

Peanut butter powder dissolved into hot espresso is the part nobody tells you about. Real peanut butter clumps, floats, and then sits in a sad little raft at the bottom of the glass. The powder disappears into a fresh shot in about four seconds and you get all of the flavor and none of the sludge.

A fluffernutter iced latte is an iced espresso drink flavored like a peanut butter and marshmallow fluff sandwich, made with peanut butter powder, espresso, milk, and ice, then topped with marshmallow cold foam. It takes about five minutes and there is no syrup to simmer and no saucepan to wash.

I have been making this 3 mornings a week since the beginning of October, and the pinch of salt is the ingredient I would fight someone over. Peanut butter and marshmallow without salt is just sweet. With it, the whole thing tastes like the sandwich.

What Is a Fluffernutter Iced Latte

A fluffernutter is a New England sandwich made with peanut butter and Marshmallow Fluff on white bread. Fluff was invented in Massachusetts, which is why the sandwich is a regional institution there and a curiosity everywhere else.

The latte version got popular because of the Fluffy Seagull, a drink from Lighthouse Keeper’s Pantry in Yarmouth Port on Cape Cod. That one lines the inside of the glass with marshmallow fluff so it looks like feathers, then adds peanut butter syrup, espresso, and milk. It went viral on TikTok in 2025 and produced hour-long lines outside a small Cape Cod cafe.

Mine is built differently. Instead of smearing fluff on the glass, the fluff goes into a cold foam that sits on top, so the marshmallow hits you on the first sip and keeps working its way down through the drink instead of clinging to the sides. The base uses peanut butter powder and a spoonful of brown sugar substitute rather than a homemade syrup, which means no stovetop step at all.

Ingredient Notes

Peanut butter powder. I use PB Fit. This is the whole reason the drink works. It dissolves cleanly into hot espresso where real peanut butter separates, and the flavor comes through stronger than any peanut butter syrup I have tried.

Brown sugar substitute. Half a teaspoon does more than you think, because it is not there to sweeten the drink so much as to give the peanut butter somewhere to land. Regular brown sugar works one for one.

Salt. A pinch, and it is not optional. Salt is what turns peanut butter plus marshmallow into an actual fluffernutter instead of a sweet coffee.

Espresso. Two shots, brewed hot and poured straight over the powder so the heat does the dissolving for you. Cold brew works if that is what you have, but you will need to whisk harder.

Milk. I use Dairyland 2% protein milk. Any milk works here, dairy or not, and oat milk in particular froths well if you want to make the cold foam dairy free.

Marshmallow fluff. Jet-Puffed, from the peanut butter aisle. Fluff and marshmallow creme are close enough to swap. Worth knowing that Fluff contains egg white, so it is vegetarian but not vegan.

Heavy cream. The structure of the cold foam. Cream is what lets the foam hold its shape and float instead of collapsing straight into the drink.

Vanilla extract. A splash in the foam. It rounds out the marshmallow so it tastes toasted rather than flat.

How To Make a Fluffernutter Iced Latte

1. Add the peanut butter powder, brown sugar substitute, and salt to the bottom of an espresso shot glass.
2. Brew the espresso directly over the top and stir until the powder has completely dissolved and there are no dry pockets left on the bottom. A handheld frother does this in about five seconds.
3. Fill a glass with ice, then pour the milk over the top and give it a gentle stir. Then add the espresso mixture.
4. Top with the marshmallow cold foam below, and drink it before the foam settles.

How To Make the Marshmallow Cold Foam

The marshmallow cold foam is what makes this taste like the sandwich instead of like a peanut butter coffee, and it takes about 30 seconds.

1. Put the marshmallow fluff and the tablespoon of milk in a jar or small glass and stir until the fluff loosens up and thins out. Skipping this is the number one reason marshmallow cold foam fails, because fluff straight from the jar is too sticky to froth and it will just ball up on the whisk.
2. Add the heavy cream and the vanilla extract.
3. Froth with a handheld frother until it thickens and holds a soft peak, about 20 to 30 seconds. A mason jar with a tight lid and 45 seconds of shaking gets you most of the way there.
4. Spoon it over the top of the latte.

Tips For the Best Fluffernutter Iced Latte

• Make the foam last, not first. Cold foam starts deflating within a couple of minutes, so build the latte, then froth, then pour.
• Chill the cream and the glass. Cold foam whips faster, holds longer, and sits higher when everything going into it is cold.
• Sprinkle a little extra peanut butter powder on top of the foam. It reads as cocoa powder in photos and it puts the peanut butter flavor back in your first sip, which otherwise is all marshmallow.

How To Make Espresso Without an Espresso Machine

You do not need a machine for this drink. Any of these get you there:

• Instant espresso powder dissolved in two ounces of hot water. This is the cheapest option and it works better than it has any right to.
• A Nespresso or pod machine using two espresso pods.
• A Moka pot or an AeroPress, both of which pull something concentrated enough to stand up to milk and ice.
• Strong dark roast coffee, brewed double strength, using about four ounces in place of the two shots.

Variations

• Hot fluffernutter latte. Skip the ice, steam the milk instead of pouring it cold, and spoon the marshmallow foam on top like you would a cappuccino.
• Dairy free. Oat milk in the drink and a chilled coconut cream in place of the heavy cream in the foam.
• Banana fluffernutter. A splash of banana extract in the base turns it into an Elvis, and it is very good.

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Fluffernutter Iced Latte with Marshmallow Cold Foam

An iced espresso drink that tastes like a peanut butter and marshmallow fluff sandwich, made with peanut butter powder and topped with marshmallow cold foam. Ready in 5 minutes.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Drinks

Cuisine: American

Servings: 1 serving

Calories: 251kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x4x

Latte

• ½ tbsp peanut butter powder
• ½ tsp brown sugar substitute
• Pinch of salt
• 2 shots espresso about 2 oz
• ¾ cup protein milk such as Dairyland or Fairlife
• Ice

Marshmallow Cold Foam

• 1 tbsp marshmallow fluff
• 2 tbsp heavy cream
• 1 tbsp milk
• Splash of vanilla extract

Instructions

• Add the peanut butter powder, brown sugar substitute, and salt to the bottom of an espresso shot glass.
• Brew the espresso directly over the top and stir until the powder has completely dissolved and there are no dry pockets left on the bottom. A handheld frother does this in about five seconds.
• Fill a glass with ice, then pour the milk over the top and give it a gentle stir. Then add the espresso mixture.
• Top with the marshmallow cold foam below, and drink it before the foam settles.

Marshmallow Fluff

• Put the marshmallow fluff and the tablespoon of milk in a jar or small glass and stir until the fluff loosens up and thins out. Skipping this is the number one reason marshmallow cold foam fails, because fluff straight from the jar is too sticky to froth and it will just ball up on the whisk.
• Add the heavy cream and the vanilla extract.
• Froth with a handheld frother until it thickens and holds a soft peak, about 20 to 30 seconds. A mason jar with a tight lid and 45 seconds of shaking gets you most of the way there.
• Spoon it over the top of the latte.

Notes

Loosen the marshmallow fluff into the tablespoon of milk before adding the cream, or it will ball up on the frother instead of whipping. Make the cold foam last and pour it right away, since it starts deflating within a couple of minutes.

Nutrition

Serving: 1drink | Calories: 251kcal | Carbohydrates: 16g | Protein: 21g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 107mg | Potassium: 328mg | Fiber: 1g | Sugar: 14g | Vitamin A: 774IU | Vitamin C: 0.2mg | Calcium: 266mg | Iron: 0.03mg

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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If you make this fluffernutter iced latte, leave a star rating and a comment below and tell me how the cold foam turned out, because that’s the step people always have questions about. Snap a photo and tag me @basicswithbails on Instagram or save it on Pinterest with #basicswithbails.