The busy holiday season has wound down and everyone is getting back into a normal schedule. I know this time of year after the holidays makes a lot of people bored, but I took it as an opportunity to try a new latte recipe that I have been wanting to make for a long time.
This style of latte has been around for several years now and has become more common and trendy in independent coffee shops. The latte I am featuring for the month of January is a Cinnamon Toast Crunch Cereal Latte.
Cereal lattes are made using the leftover flavored milk from a bowl of cereal. If you ate as a kid, you know that this is the best part. The idea is to let the cereal sit in milk just to absorb the flavor, and then made a latte with it. In my opinion, this is a brilliant idea because it gives hardcore cereal fans (like my husband), an extra treat that reminds them of their childhood.
Making this latte is a lot easier than I thought it would be. There are a ton of different ways you can modify this recipe: by using different types of cereal, or adjusting how much flavor you want in the milk by changing the amount of time you let the cereal sit in it.
I thought that Cinnamon Toast Crunch sounded like a great flavor to experiment with, but I have some other ideas that I will share at the end of this post. First and foremost, before trying this recipe, you should read our blog post on making a latte at home here: https://somscafe.com/how-to-make-a-latte-cappuccino-at-home/
Once you have mastered the technique of making a café latte, you are ready to make the Cinnamon Toast Crunch Cereal Latte.
- 2oz (by weight) Cinnamon Toast Crunch
- 8oz (by volume) milk of your choice
- 3oz (by volume) Som’s Café Brewed Mokka Java
- Whipped cream
- Brown Sugar
- Add 8oz of milk to 2oz Cinnamon Toast Crunch in a bowl or glass.
- Let the cereal sit in the milk for 15–20 minutes, so the milk can absorb the flavor of the cereal.
- Pour the milk from the cereal into a separate glass, using a mesh strainer
- Taste the milk to see how strong the cereal flavor is.
- The next step is to use the strained cereal milk to make a café latte according to the instructions in the link at the beginning of this post.
- When you add the steamed cereal milk to the espresso, stir the latte to make sure everything is mixed well into the latte.
You could top it with foam, but I chose to top it with whipped cream. Another great idea for topping would be to crumble pieces of Cinnamon Toast Crunch on top of the whipped cream.
There are as many variations to the flavor of this drink that you can find at grocery stores like Café Mocha flavored with Coco Puffs, Count Chocula, Dulce de Leche Cinnamon Toast Crunch, Reese’s Peanut Butter cereal, etc.
The possibilities for cereals to use in this drink are endless! Take a walk down the cereal aisle at your grocery store to get inspired, and let us know in the comments what flavors you tried and how they turned out.