Toasty Graham Coffee Latte with Cinnamon Whip – rich espresso and steamed graham milk are topped with pillows of coconut whip cream and graham crumbs – cozy flavors of crisp cool days.

Toasty Graham Coffee Latte with Cinnamon Whip

So, it seems to be perfect timing in sharing this Grahamy Goodness with you, since today is National Coffee Day.

Um. But really, if we are being honest, isn’t every day Coffee Day?

So, happy coffee day.

I recently heard that there is a new coffee flavor in town. Pumpkin Spice Latte, move over – there is a Toasted Graham Latte edging its way into the fall obsession coffee lineup.

I have not tried it, don’t even know how it is made (I am assuming there is a graham flavored syrup, right?). I set out to make my own cozy version at home, and the resulting graham milk I made? Good enough to enjoy all by itself.

Mmm, flavors of crisp cool days, for sure.

Brew up some espresso and whip up some Cinnamon Whip – foxy mug optional.

Toasty Graham Coffee Latte with Cinnamon Whip

YIELD: four mugs coffee

dairy and egg free, vegan

INGREDIENTS:

3 cups cashew milk (or your favorite)
3 vegan Graham Crackers, divided
1 teaspoon cinnamon
1 teaspoon nutmeg
pinch salt
8 shots espresso (also works with French press)
Cinnamon Whip Cream (method follows)

INSTRUCTIONS:

Crumble two graham crackers, transfer to a medium size bowl. Stir in the cashew milk, cinnamon, nutmeg, and salt. Set aside to soften.

Meanwhile, whip the Cinnamon Whip Cream (method below), and make the espresso shots.

Transfer the graham milk mixture to a blender, blend until smooth. Alternatively, you can strain the graham crumb and froth the flavored milk, for a thinner latte.

Pour two shots into each mug, top with graham milk and Cinnamon Whip Cream. Crumble remaining graham cracker, sprinkle over whip cream.

Cinnamon Whip Cream 

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 (13.5 ounce) can full fat coconut milk, refrigerated overnight
1 teaspoon cinnamon
1 teaspoon nutmeg

INSTRUCTIONS:

When ready to use, open can and transfer solid coconut milk to large mixing bowl. Pour liquid into another container for later use – smoothies, salad dressings, etcetera – or use as part of the milk in this recipe.

Add cinnamon and nutmeg to solid coconut milk in bowl, and using hand mixer, whip to stiff peaks. Alternatively, you can use your stand mixer with balloon / wire whip attachment, at highest speed.

Flavorful Foxy Coffee.

Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add these recipe ingredients to your list. use code FRESH25 for a $25 off discount on your first AmazonFresh order!

ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

printable Toasty Graham Coffee Latte with Cinnamon Whip recipes: 

Yield: 4 mugs coffee

Toasty Graham Coffee Latte

Print

Toasty Graham Coffee Latte with Cinnamon Whip - rich espresso and steamed graham milk are topped with pillows of coconut whip cream and graham crumbs - cozy flavors of crisp cool days.

Ingredients

• 3 cups cashew milk (or your favorite)
• 3 vegan Graham Crackers, divided
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• pinch salt
• 8 shots espresso (also works with French press)
• Cinnamon Whip Cream (method follows)

Instructions

1. Crumble two graham crackers, transfer to a medium size bowl. Stir in the cashew milk, cinnamon, nutmeg, and salt. Set aside to soften.
2. Meanwhile, whip the Cinnamon Whip Cream (method below), and make the espresso shots.
3. Transfer the graham milk mixture to a blender, blend until smooth. Alternatively, you can strain the graham crumb and froth the flavored milk, for a thinner latte.
4. Pour two shots into each mug, top with graham milk and Cinnamon Whip Cream. Crumble remaining graham cracker, sprinkle over whip cream.

Nutrition Information:

Yield:

4

Serving Size:

1 mug coffee
Amount Per Serving:Calories: 68

Cinnamon Whip

Print

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 (13.5 ounce) can full fat coconut milk, refrigerated overnight
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Instructions

1. When ready to use, open can and transfer solid coconut milk to large mixing bowl. Pour liquid into another container for later use – smoothies, salad dressings, etcetera - or use as part of the milk in this recipe.
2. Add cinnamon and nutmeg to solid coconut milk in bowl, and using hand mixer, whip to stiff peaks. Alternatively, you can use your stand mixer with balloon / wire whip attachment, at highest speed.

Nutrition Information:

Serving Size:

1 tablespoon
Amount Per Serving:Calories: 38

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Pinterest

Facebook

StumbleUpon

Twitter

Linkedin

Reddit

Digg