In a large glass, pour in your desired amount of honey, followed by a sprinkle of ground cinnamon and granulated brown monk fruit. Use a spoon to blend these together for about 30 seconds until the mixture is smooth and the ingredients are well-integrated.

Now, add 1-2 shots of freshly brewed espresso or strong coffee to the sweet mixture. Stir gently for another 30 seconds, ensuring that the espresso melds seamlessly with the sweet base.

In a separate glass, pour in coconut milk and add the sugar-free vanilla syrup. Using a milk frother, froth the mixture until it becomes light and airy, taking about 1-2 minutes.

Fill a tall glass with ice cubes, making sure to leave enough room for the latte mixture. Carefully pour the cold frothed coconut milk over the espresso blend, watching the layers form beautifully.

To finish your latte, sprinkle a dash of ground cinnamon on top, followed by a generous layer of crushed Teddy Grahams.