Summer Moon Moon Milk Recipe (Copycat)
A tested copycat of Summer Moon Coffee's signature cinnamon-vanilla moon milk, thick enough to swirl into iced or hot coffee and ready in about 10 minutes.
Servings: 12 servings
Calories: 140kcal
Ingredients
For the Moon Milk:
- 2 cup whole milk
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/4 cup packed light brown sugar
- 11/2 tablespoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Combine the whole milk and heavy cream in a medium saucepan over medium-low heat. Warm, stirring occasionally, until steam rises but the mixture isn't boiling, about 4 minutes.
- Add the brown sugar, cinnamon, and salt. Whisk continuously for about 1 minute until the sugar dissolves and no cinnamon clumps remain on the surface.
- Reduce heat to low and whisk in the sweetened condensed milk until fully incorporated and the mixture thickens slightly, about 30 seconds.
- Remove from heat and whisk in the vanilla extract.
- Pour through a fine mesh strainer into a heatproof jar to catch any cinnamon clumps. Let cool at room temperature for 20 minutes.
- Refrigerate for at least 1 hour before using. Shake or stir well before each pour.
Notes
- Some separation in the fridge is normal — always shake or stir well before using.
- For a dairy-free version, use full-fat oat milk, coconut cream, and dairy-free condensed milk in equal amounts; the texture will be slightly thinner but the flavor holds up well.