Cinnamon Toast Creamer

Cinnamon Toast Creamer

Coffee just got a little sweeter, and a lot more nostalgic thanks to this cinnamon toast creamer. Almond milk is infused with toasted cinnamon cereal to create a lightly sweetened creamer with the perfect hint of cinnamon that’s perfect for your morning coffee or an afternoon iced pick-me-up.


  • 3 cups Cinnamon Toast Crunch cereal
  • 2 1/2 cups milk of your choice, I used almond
  • 1/2 tsp vanilla
  • 1 tsp coconut sugar, more if you like it sweeter
  • 1/2 tsp cinnamon


Preheat the oven to 300F, place cereal on a baking sheet lined with parchment paper and bake for 5 minutes, stir and bake 3 more minutes, keep an eye on it so it doesn’t burn. Remove from oven and cool completely.

Meanwhile, whisk the milk, vanilla, coconut sugar and cinnamon together in a bowl. Pour cooled cereal into the milk mixture, cover and refrigerate for at least 1 hour.

Strain the mixture through a mesh strainer into a pitcher or jar, pour in your coffee and enjoy! Store your cinnamon toast creamer in the refrigerator for up to 2 weeks.

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