Ingredients
1–2 shots espresso (or ½ cup strong brewed coffee)
½ cup cold milk (whole, almond, or oat milk)
1–2 tbsp Teddy Graham syrup
½ cup ice cubes
Whipped cream (optional)
Crushed Teddy Grahams or Graham cracker crumbs (optional)
Cinnamon or nutmeg for garnish (optional)
Instructions
Brew Espresso: Prepare 1–2 shots of espresso or a strong coffee shot. Let it cool slightly.
Add Syrup: Stir in 1–2 tablespoons of Teddy Graham syrup until fully dissolved.
Prepare Glass: Fill a tall glass with ice cubes.
Add Milk: Pour cold milk over the ice. For a creamier texture, froth lightly before pouring.
Combine: Slowly pour the espresso-syrup mixture over the milk. Swirl gently for a layered effect.
Top & Garnish: Add whipped cream if desired. Sprinkle crushed Teddy Grahams or Graham cracker crumbs on top. Dust lightly with cinnamon or nutmeg.
Serve: Enjoy your sweet and nostalgic Teddy Graham Iced Latte immediately!
Notes
Use oat or almond milk for a dairy-free Teddy latte.
Add extra espresso for a stronger Teddy Graham coffee flavor.
Try seasonal syrups like pumpkin spice or peppermint along with Teddy Graham syrup.
Store extra syrup in a sealed container in the fridge for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 5 minutes