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Home » Breakfast » Toasty Graham Coffee Latte with Cinnamon Whip

Toasty Graham Coffee Latte with Cinnamon Whip

Last Updated April 6, 2019. Originally Posted September 29, 2015 By Kristina Sloggett 27 Comments

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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. move over, Pumpkin Spice Latte!

 

Toasty Graham Coffee Latte with Cinnamon Whip @spabettie

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.

(see more vegan breakfast recipes here.)

Toasty Graham Coffee Latte with Cinnamon Whip @spabettie

 

Toasty Graham Coffee Latte with Cinnamon Whip @spabettie #vegan #coffee #breakfast #dessert

 

Toasty Graham Coffee Latte with Cinnamon Whip @spabettie

Flavorful Foxy Coffee.

 

 

 

printable Toasty Graham Coffee Latte with Cinnamon Whip recipes: 

Yield: 4 mugs coffee

Toasty Graham Coffee Latte

Toasty Graham Coffee Latte with Cinnamon Whip @spabettie

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
© Kristina Sloggett
Cuisine: American / Category: Breakfast

Cinnamon Whip

Toasty Graham Coffee Latte with Cinnamon Whip @spabettie
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
© Kristina Sloggett
Cuisine: American / Category: Breakfast
 

 

 

 

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:

spabettieKristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.

 

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

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Filed Under: Breakfast, Dessert, recipes, Vegan, Vegan MoFo

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Comments

  1. Liz @ I Heart Vegetables says

    October 1, 2015 at 6:32 am

    YUM! It’s been so rainy, cold, and gross lately… this would be the perfect drink to warm me up!

    Reply
    • Kristina Sloggett says

      October 11, 2015 at 8:27 am

      it does the trick, yes!

      Reply
  2. Nutmeg Nanny says

    October 1, 2015 at 6:03 am

    Oh my! This is the perfect coffee treat. I swear I could happily drink this for dessert….yum!

    Reply
    • Kristina Sloggett says

      October 11, 2015 at 8:28 am

      yep, a perfect dessert!

      Reply
  3. Trish says

    September 30, 2015 at 7:42 pm

    WHAT?! Never heard of the toasty graham latte, but I am a believer! I instantly thought of cinnamon toast crunch and the leftover milk. ha! Love the mug. 🙂

    Reply
    • Kristina Sloggett says

      October 11, 2015 at 8:28 am

      it is very new, Trish… and ha – I don’t even know what it tastes like, I had to make my own 😉

      Reply
  4. allie @ Through Her Looking Glass says

    September 30, 2015 at 2:24 pm

    Hey foxy lady – great slurp! Nobody clued in this mama on the newest flavor in town. Glad to be in the know! (Now!) xo

    Reply
    • Kristina Sloggett says

      October 11, 2015 at 8:29 am

      it is very new, Allie! I don’t know how close mine matches the flavor, but I do know mine is good 😉

      Reply
  5. Laura @MotherWouldKnow says

    September 30, 2015 at 5:30 am

    I’ve been meaning to try a non-dairy whip because we frequently do pot lucks with a kosher friend who prepares a meat meal and can’t have dairy (including “regular” whipped cream ) in the dessert. Your method looks simple – can’t wait to try it!

    Reply
    • Kristina Sloggett says

      September 30, 2015 at 8:37 am

      it is so very easy, Laura – and DELICIOUS. 🙂

      Reply
  6. Clem @ The Vegan Cookie Fairy says

    September 30, 2015 at 2:28 am

    Looks delicious but most importantly – WHERE DID YOU GET THAT MUG??!

    Reply
    • Kristina Sloggett says

      September 30, 2015 at 8:38 am

      I found the Fox Mug here, Clem! –> Sur La Table 😀

      Reply
      • Clem @ The Vegan Cookie Fairy says

        September 30, 2015 at 9:02 am

        Thanks! I went and googled it until I found it and have been in touch with the customer service team about ordering one to the UK – think the steep shipping costs might be worth it just for that cute mug! Would be so perfect for a latte on a cold winter’s night 🙂

      • Kristina Sloggett says

        September 30, 2015 at 9:23 am

        oh shoot, I didn’t realize. well, a google search brought some VERY cute results –> FOX MUG …perhaps some are available where you are?? 😀

  7. The Vegan 8 says

    September 29, 2015 at 11:44 pm

    Omg so this is a new flavor at Starbucks?! I can only imagine the sugar content of theirs, lol. Girllll this has me drooling all over my keyboard. I seriously want this right now. I need to get my hands on some vegan graham crackers stat!

    Reply
    • Kristina Sloggett says

      September 30, 2015 at 8:40 am

      yep! ha! oh the sugar… I have no idea how they make theirs, probably syrup? this one is sweet, but in a more natural way I am positive of that! 😉 I have made this a few times, both straining the graham OUT of the milk and then frothing, and by blending the graham INTO the milk… both good, the blended is my favorite!

      Reply
  8. Cat @ Reader/Eater says

    September 29, 2015 at 3:04 pm

    Oh.my.dear.sweet.baby.Jesus.

    I’m making this like, yesterday.

    Now.

    I’m also adding Cinnamon Schnapps. Because I’m worth it.

    Reply
    • Kristina Sloggett says

      September 30, 2015 at 8:43 am

      oooh, GREAT idea! and yes, you are.

      Reply
  9. fieke says

    September 29, 2015 at 12:50 pm

    Awww, that mug! Where did you get that beauty? 🙂

    Reply
    • Kristina Sloggett says

      September 30, 2015 at 8:44 am

      hee, fun right? I found the Fox Mug here –> Sur La Table 😀

      Reply
  10. Laura @ Sprint 2 the Table says

    September 29, 2015 at 7:59 am

    I looooove doing whip like that with the coconut cream! Why isn’t this a trend instead of that nasty oily coffee thing?!

    Reply
    • Kristina Sloggett says

      September 30, 2015 at 8:45 am

      it’s the best. and ha – you sound like that commercial, oil or cream? oil, or cream??

      Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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