Cinnamon Toast Crunch Blended Coffee

Last summer, my youngest daughter begged me to recreate the fancy coffee drink she'd had at that trendy café downtown. After three attempts and a very sticky kitchen counter, we finally nailed this version that actually tastes like the cereal spoonfuls we steal from the box. Now it's our Saturday morning tradition, especially when sleepovers leave us all craving something sweet and silly.

The first time I made this, I didn't strain it and ended up with what my kids called crunchy coffee, which honestly wasn't terrible. But learning that quick sieve step changed everything, turning a fun experiment into something I actually want to serve friends. My neighbor now texts me every weekend asking if it's frappe weather.

Ingredients

• 1 cup whole milk: Whole milk creates that luxurious creaminess that makes this feel like a real treat, though oat milk works beautifully if you need dairy-free
• 1/4 cup heavy cream: This small addition makes all the difference in texture, giving you that coffee shop richness you can't fake
• 1/2 cup strong brewed coffee, cooled: Brew it extra strong since the milk and cream will mellow it out considerably
• 1 cup Cinnamon Toast Crunch cereal: Don't use stale cereal or you'll miss that fresh crunch factor that makes this special
• 2 tablespoons granulated sugar: The cereal already brings sweetness, but this balances the coffee perfectly
• 1 teaspoon pure vanilla extract: Real vanilla makes those cinnamon notes pop like nothing else
• 1/2 teaspoon ground cinnamon: This extra dusting bridges the gap between cereal and coffee flavors
• 2 cups ice cubes: Frozen milk cubes work even better if you remember to prep them the night before

Instructions

Blend it all together:

Throw everything into your blender and let it run on high for one to two minutes until it looks like a cinnamon cloud. The cereal should completely disappear into the mix.

Strain for smoothness:

Pour the blended mixture through a fine mesh sieve into a large measuring cup. Use your spoon to press all that liquid goodness through, leaving behind any cereal pulp that didn't break down.

Pour and garnish:

Divide between two tall glasses, then go wild with whipped cream, extra cereal pieces, and that final pinch of cinnamon that makes it look professional.

Serve immediately:

This doesn't sit well, so grab your straws and start slurping while it's still frosty and perfectly blended.

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My sister-in-law walked in while I was straining the first batch and looked at me like I'd lost my mind, until she tasted the finished product. Now she requests it every time she visits, bringing her own tall glass just to make sure she gets a full serving.

Making It Extra Thick

Some days I want my frappe thick enough to stand a spoon in, and the trick is freezing your milk in ice cube trays ahead of time. It takes literally two minutes of prep the night before, but the difference in texture is absolutely worth that tiny bit of planning.

Dairy-Free Adventures

Oat milk has become my go-to substitute when I'm out of regular milk, and it creates this almost malt-like flavor that works surprisingly well with cinnamon. Just skip the heavy cream and add an extra splash of oat milk to keep things creamy without dairy.

Coffee Customizations

Cold brew concentrate gives this an incredibly smooth kick that regular coffee can't quite match, though it definitely pushes this into afternoon-only territory for my caffeine-sensitive friends. Decaf works beautifully if you're making this for kids or serving it as an after-dinner dessert that won't keep anyone awake.

• Try adding a scoop of vanilla ice cream instead of ice for a truly indulgent version
• A dash of caramel sauce swirled into the glass before pouring creates those pretty restaurant-style layers
• Leftover cereal milk from breakfast bowls can be used instead of regular milk for even more cinnamon flavor

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There's something wonderfully ridiculous about drinking your childhood cereal, but the first sip always convinces me that some combinations are just meant to be.

Recipe Questions & Answers

→ Can I make this dairy-free?

Yes, substitute whole milk and heavy cream with oat milk, almond milk, or coconut milk. Use coconut whipped cream for the topping to keep it completely dairy-free while maintaining the creamy texture.

→ Do I need to strain the blended mixture?

Straining through a fine mesh sieve is optional but recommended for the smoothest texture. It removes any remaining cereal pulp, leaving you with a perfectly creamy and frothy frappe.

→ Can I use instant coffee instead of brewed?

You can dissolve instant coffee in a small amount of warm water, then cool it before blending. Use about 1-2 teaspoons of instant coffee dissolved in 1/4 cup water for equivalent strength.

→ How can I make this frappe thicker?

Add more ice cubes or freeze the milk in ice cube trays ahead of time. You can also reduce the liquid slightly by using only 3/4 cup of milk instead of a full cup for a thicker consistency.

→ Will the cereal make the drink soggy?

No, the cereal is blended directly into the mixture, infusing the cinnamon-sugar flavor throughout. Any remaining cereal pieces are strained out, leaving just the flavor behind in the smooth frappe.

→ Can I prepare this in advance?

This frappe is best enjoyed immediately while still frothy and cold. However, you can brew the coffee and measure ingredients ahead of time. Blend everything just before serving for optimal texture.