1 fluid ounce brewed espresso
3 tablespoons marshmallow ice cream topping (such as Smucker’s®)
1 1/2 teaspoons white sugar
1 1/2 teaspoons cocoa powder
2/3 cup milk
1/4 cup whipped cream
1 tablespoon graham cracker crumbs
Pour espresso into a mug; stir in marshmallow topping, sugar, and cocoa powder until well blended.
Heat milk in a saucepan over medium-low heat until lightly boiling, 3 to 5 minutes; remove from heat and froth milk with a frothing wand or a whisk. Pour frothed milk over espresso mixture. Top latte with whipped cream and graham cracker crumbs.