Chocolate Rim

1. Place the bittersweet chocolate in a small bowl and microwave in 15 second intervals, stirring each time, until melted.
2. Place graham cracker crumbs on a small plate.
3. Use an offset spatula or knife to carefully spread the chocolate along the outside rim of the glass.
4. Carefully roll the chocolate covered rim in the crumbs, ensuring that they fully cover it. Shake the plate to redistribute the crumbs each time.
5. Chill glass in freezer.

Marshmallow Fluff

1. Stir together the egg whites, sugar, and cream of tartar in a double boiler. Continue to stir constantly until mixture reaches 160º F on a candy thermometer.
2. Transfer to a mixing bowl, add in the vanilla, and mix with the whisk attachment on medium-high speed for 3-4 minutes followed by high speed for another 5-6 minutes until stiff peaks have formed.
3. Immediately transfer to a pastry bag with an Ateco 807 or similar piping tip. If you don't have that type of big round piping tip, cut the tip of the bag until you have a hole about the size of a penny.

S'mores Latte

1. Brew espresso into a small glass.
2. Add ice to graham cracker glass. Add espresso and milk on top, stirring to combine.
3. Starting on the inside edge of the glass, begin to pipe the fluff in a clockwise motion, moving closer to the center as you go until you have covered the entire top in a beautiful swirl design.
4. Use a kitchen torch to toast the marshmallow fluff. Enjoy!