Toasty Graham Latte with Cinnamon Whip

The toasty graham latte with cinnamon whip is a rich espresso and steamed graham milk topped with pillows of whip cream and graham – cozy flavors of crisp cool days. 

 

Toasty Graham 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.

(see more vegan breakfast recipes here.)

 

Flavorful Foxy Coffee.

Did you make this recipe? 

Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes – thank you!

Yield: 4 mugs coffee

Toasty Graham Latte

Print

rich espresso and steamed milk topped with pillows of coconut whip cream and graham crumbs.

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

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

Nutrition Information:

Yield:

4

Serving Size:

1 mug coffee
Amount Per Serving: Calories: 159Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 86mgCarbohydrates: 18gFiber: 2gSugar: 8gProtein: 3g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

 

 

 

 

 

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.