Graham Cracker Milk Latte
Recipe Type: Coffee, Latte
Make a toasty, graham cracker infused latte to warm you through the winter with a fun cozy flavor.
  • 1-2 teaspoons Cinnamon-Brown Sugar Simple Syrup (see below for recipe)
  • Strong brewed espresso
  • Equal amount of Graham Cracker Milk (see below for recipe), warmed
For Cinnamon-Brown Sugar Simple Syrup
  • ½ cup brown sugar
  • ½ cup water
  • 1 cinnamon stick
  • ½ teaspoon vanilla extract
For Graham Cracker Milk
  • 3 cups milk of your choice {I used almond milk}, divided
  • 4 graham cracker sheets {8 individual crackers}, crumbled
  1. Add syrup to the bottom of your coffee mug/cup/bowl/vessel.
  2. Pour freshly brewed espresso over it.
  3. Pour in equal amount of milk.
For Cinnamon-Brown Sugar Simple Syrup
  1. In a small saucepan over medium-high heat, stir together brown sugar and water. Toss in cinnamon stick.
  2. Bring to a boil and allow to boil for a minute until the sugar is completely dissolved. Remove from heat and allow cinnamon stick to steep in the syrup about 10 - 15 minutes. Stir in vanilla extract.
  3. Pour into a mason jar or container with an airtight lid and store in refrigerator.
For Graham Cracker Milk
  1. Warm 1½ cups milk slightly in the microwave or a saucepan. Toss in graham crackers and stir until you have a soggy mess. Let it sit for about 10 minutes.
  2. Pour the mixture into a fine mesh strainer, and press down on the graham cracker solids with a spatula or spoon to strain the liquid part of the mixture into a bowl {or better yet, something with a spout like a liquid measuring cup}. You should get about 1 cup of milk -- discard the solids.
  3. Repeat if necessary {i.e. if the milk looks like it has too many little pieces floating around in it.} The milk will be slightly thickened.
  4. Pour the remaining 1½ cups milk into the graham cracker milk and stir to combine.
  5. Store the graham cracker milk in a mason jar or a container with an airtight lid. Keep refrigerated.
Recipe by Honest Cooking by Mercato Fabbrica at