Irish coffee is lovely after dinner, but what about ye early risin’ lads and lasses?
This not-too-sweet latte combines two breakfast favorites- coffee and cereal- and I wouldn’t mind one in the afternoon, either!
Whole milk soaks up Lucky Charms cereal to impart its flavor– sweet, wheat-y, and dreamy. Once frothed, it’s and added to rich, dark espresso. Top with a few marshmallows, and you’re off to a lucky start!
omg it’s like magic!
I can’t resist these marshmallows. I ate way too many while making these lattes, and now I have half a bag of Lucky Charms hidden from myself in the hall closet.
Lucky Charms Cereal Milk
I was inspired to use cereal milk in this recipe by New York City’s Milk Bar Bakery, which makes amazing cereal milk ice cream and milkshakes with cornflake crunch! (It is one of my favorite place in NYC. Please visit on your birthday and get a birthday cake shake or birthday cake truffles!)
Admittedly, I was skeptical that the flavor of the cereal would shine through with such a strong companion as espresso, but it truly does! I was impressed both by the deliciousness and the clarity of the finished flavor.
Sweet, sweet, cereal milk nectar
The cereal soaks in whole milk for 45 minutes, and is then strained away from the cereal itself before being heated and frothed.
Believe it or not, 45 minutes is how long it took Lucky Charms cereal to get soggy. That stuff really stands up to milk!
How To Make Frothy Milk At Home
You may be thinking, I can’t make this, I don’t have a milk frother!
But you don’t need one!
Look at that whipped milk, fluffy like a little cloud at the end of a rainbow!
Milk can be frothed several different ways.
A word to the wise: Always leave ample space for frothing. Space is needed for froth to form, and for steam to inhabit in a closed area like a blender or jar.
- Jar Method: Add steaming milk to a mason jar, filling halfway. Seal tightly with a lid. Using hot mitts or a kitchen towel, shake vigorously until froth starts to form.
- Blender Method: Add steaming milk to a blender or magic bullet, and pulse until frothy.
- Hand beater method: Add steaming milk to a heatproof bowl with high sides and beat until frothy.
- Or, use a handheld milk frother, or my personal favorite, a frothing wand –it can be used right in the saucepan! Easy peasy.
Recipe Notes For Additional Luck
The main difference between regular coffee and espresso, is that espresso is much more finely ground, meaning it brews more quickly and has a more concentrated flavor.
You do not, however, need a fancy espresso machine to make it!
I use a Bialetti Moka Pot Express, which is a stovetop espresso maker.
Pro tip: be sure to heat the moka pot over medium high heat, not high, to ensure a delicious/ non-burnt tasting espresso.
In the recipe below, you will see a mention of rimming the mugs with cereal crumbs, using agave nectar or simple syrup to adhere. This step is totally optional, but is really delicious so I recommend not skipping it.
If you’d like to make simple syrup, it’s easy!
Combine ⅓ cup of water and a ⅓ cup of granulated sugar in a small saucepan. Heat over medium, stirring occasionally until the sugar has completely dissolved. That’s it! Syrup can be frozen or stored in the refrigerator for up to a week. Use it to sweeten cocktails or coffee.
Non-Alcoholic St. Patrick’s Day Lucky Lattes Recipe
- 1 + 3/4 cup Lucky Charms cereal
- 2 cups whole milk
- Agave syrup or simple syrup
- Prepared espresso
Make the cereal milk:
- Combine 1 cup Lucky Charms cereal (both cereal and marshmallows) with 2 cups milk in a medium bowl, and let soak for 45 minutes. Stir occasionally to keep the cereal soaking evenly. (I know it seems really extra, but the milk truly comes out tasting like cereal and its amazing and delicious.)
- Strain the milk into a medium saucepan with a fine mesh sieve. Gently press the cereal to drain completely. (Make ahead: strain milk into an airtight container and store in the refrigerator until you’re ready to use
Prepare your mugs:
- Sort the remaining 3/4 cup of cereal, and set the marshmallows aside.
- Pulse the cereal in a food processor a few times for semi-crunchy crumbs. Avoid over processing, because you don’t want to end up with dust! Transfer to a plate or a wide, shallow bowl.
- Next, use your finger or a paintbrush to coat the rim of your mugs with agave nectar or simple syrup. (The syrup may drip down the side a bit, but if you ask me, it adds to the magicalness.)
- Dip the rims of the mugs into the cereal crumbs and twist to coat (just like rimming a cocktail!)
Make some magic:
- Heat the cereal milk over medium-low heat. When the milk begins to steam, use your preferred method of frothing (shake, blend, or wand).
- Fill each mug ⅓ of the way with espresso. Use a large spoon to hold back the foam as you fill the mug nearly the rest of the way with warm milk. Use the spoon to top each much with foam, and sprinkle with reserved Lucky Charms marshmallows.