Confession: I LOVE Cinnamon Toast Crunch. This is not a sponsored post people, I just may be a child inside. I can eat CTC any time of day, with or without milk and if I see a food item that’s cinnamon toast flavour, like a donut or milkshake, you better bet I’m all over it.
When I visited Miami’s famous bakery The Salty Donut and saw a Cinnamon Toast Latte on their menu I was desperate to give it a try, and my GOODNESS it was so delicious! I came home determined to make my own caffeine free and milk-free version, so Jo and I got to experimenting with infusing almond milk and trying different tea options in place of espresso.
The end result of our labour of love was this magical pink cinnamon-loaded concoction. It’s caffeine free and dairy free, but sadly NOT vegan because the cereal itself contains vitamin D3. If you’re strict vegan you can try the Cascadian Farms or Sally’s versions instead!
What you’ll need //
1 cup Cinnamon Toast Crunch
2-3 cups milk of your choice
3 tablespoons Toasty Almond herbal tea
2 teaspoons sugar
For the rim //
thick liquid honey
Spread the Cinnamon Toast Crunch cereal over a cookie sheet evenly and toast in the oven at 350 degrees for 5 mins or until you start to smell it toasting. Remove from oven and combine with cold milk in a bowl – mix well, place in the fridge and allow to ‘steep’ for an hour or more.
Now, prepare your tea concentrate. Steep 3 tablespoons Toasty Almond tea in 4-6oz boiling water for 5-6 mins, stir in 2 teaspoons sugar while hot and set aside to cool down.
Once the mylk reaches your desired level of cereal flavour, strain out the Cinnamon Toast Crunch from the mylk, pressing it into the strainer.
Place a couple tablespoons of liquid honey in a small saucer, crush cereal and add to another saucer. Rim each glass, first in honey then cereal.
Fill each glass halfway with ice, pour in your cinnamon toast crunch milk until the glass is 3/4 full. Using a 1oz shot glass, add 2 shots of tea concentrate, stir well and watch the magic happen!