In a medium saucepan, combine the evaporated milk and sugar. Simmer over low, stirring often, until the sugar has dissolved completely.

Stir in the vanilla extract. Whisk in the marshmallow cream, a spoonful or two at a time, until it is melted, combined and smooth.

To store: pour into an airtight container, and store in the fridge for up to two weeks.

To use: add desired amount to coffee. If it seems too thick (the marshmallow does thicken a bit), heat it in the microwave for a few seconds before adding.