1. Make espresso shots and set them aside to cool.
   2 shots of espresso I used a medium roast blend of Starbucks coffee

Chocolate Sauce

1. Bring the heavy cream to a simmer over medium heat.
   1/4 cup (2oz) heavy cream
2. Combine the cream and milk chocolate, mix until smooth and set aside.
   1/4 cup (2oz) milk chocolate

Whipped Cream

1. Toast the marshmallows in the oven until they become large, soft and browned, just 3-5 minutes on 400F (204C).
   3 marshmallows
2. While the marshmallows are toasting, use a hand mixer to beat the cream until stiff peaks form.
   1/4 cup (2oz) heavy cream
3. Remove the marshmallows and let them cool for 1 minute. Add the marshmallows and powdered sugar to the whipped cream and beat together just until combined.
   1 tsp powdered sugar

Assemble

1. Finish the base by blending together the espresso, sugar, ice, milk, cream, 2 Tbsp of chocolate sauce and 1 sheet of graham crackers until smooth.
   1 tsp granulated sugar, 3/4 cup ice, 1/4 cup (2oz) milk, 1/4 cup (2oz) heavy cream, 2 Tbsp chocolate sauce, Graham cracker crumbs 1 sheet
2. Drizzle some chocolate sauce on the bottom of a cup.
3. Place ½ of the whipped cream on the bottom of the cup. Pour the coffee mixture on top and top with more whipped cream, marshmallows, graham crackers and chocolate sauce.
   3 toasted marshmallows, 1 sheet graham crackers