Cinnamon Cereal Cocktail
- 3 cups whole milk
- 2 1/2 cups cinnamon cereal, such as Cinnamon Toast Crunch
- 2 shots cinnamon whiskey, such as Fireball Whiskey
- 2 shots rum cream liqueur, such as RumChata
- Place the milk and 2 cups of the cinnamon cereal in a pitcher or large liquid measuring cup.
- Let steep in the refrigerator for 1 hour, and then strain, pressing out the milk with a wooden spoon.
- Crush the remaining 1/2 cup cereal and place in a shallow dish.
- Place a little of the cereal milk in a second shallow dish.
- Coat the rims of 2 rocks glasses by first dipping in the milk and then in the cereal.
- Fill each glass with ice.
- Fill a shaker halfway with ice and add the cinnamon whiskey, rum cream liqueur and 6 ounces cereal milk.
- Shake vigorously and divide between the prepared glasses.
- Use the leftover milk for additional cocktails or serve it without the liquor as a mocktail.
milk, cinnamon cereal, cinnamon whiskey, shots rum cream
Taken from www.foodnetwork.com/recipes/trisha-yearwood/cinnamon-cereal-cocktail.html (may not work)