Cinnamon Toast Crunch Milk
This recipe tastes like the leftover cereal milk from a bowl of Cinnamon Toast Crunch - perfect for the colder weather!
Equipment
- Stovetop Pan
Ingredients
For the Cinnamon Syrup
- 2 tbsp 100% pure maple syrup or another liquid sweetener
- 1 tbsp water
- ⅛ tsp ground cinnamon
For the Milk
- ½ cup oat milk (add more oat milk later if the mixture is too strong) make sure the milk is warmer than room temperature, otherwise the syrup does not dissolve properly in it
For the Topping, optional
- vegan whipped cream I used Gay Lea's coconut whipped cream
- ground cinnamon to sprinkle
Instructions
- Warm the milk slightly. Add it to a mug and set aside.
- In a small stovetop pan over medium-low heat, mix together the cinnamon syrup ingredients.
- Constantly whisk it until the mixture thickens - this takes a few minutes.
- Once it is a thicker syrup, remove it from the heat.
- Immediately whisk this into the milk until fully incorporated.
- Top with vegan whipped cream and ground cinnamon.
- Enjoy!