Graham Cracker Milk Latte
Make a toasty, graham cracker infused latte to warm you through the winter with a fun cozy flavor.
Ingredients
Latte
- 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
- 1/2 cup brown sugar
- 1/2 cup water
- 1 cinnamon stick
- 1/2 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
Instructions
Latte
- Add syrup to the bottom of your coffee mug/cup/bowl/vessel.
- Pour freshly brewed espresso over it.
- Pour in equal amount of milk.
For Cinnamon-Brown Sugar Simple Syrup
- In a small saucepan over medium-high heat, stir together brown sugar and water. Toss in cinnamon stick.
- 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.
- Pour into a mason jar or container with an airtight lid and store in refrigerator.
For Graham Cracker Milk
- Warm 1 1/2 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.
- 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.
- 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.
- Pour the remaining 1 1/2 cups milk into the graham cracker milk and stir to combine.
- Store the graham cracker milk in a mason jar or a container with an airtight lid. Keep refrigerated.