What’s your favorite breakfast cocktail? I’ll rarely, if ever turn down a mimosa, but sometimes I want something sweet. When planning our Valentine’s Day brunch menu a few weeks ago, instead of mimosas or fancy lattes, we decide to try something different, and make our take on a local restaurant’s popular breakfast cocktail. It’s a grown-up take on our favorite childhood breakfast cereal!
We’re not the biggest fans of Valentine’s Day. For us, it’s a silly, manufactured, “Hallmark holiday” that’s made into a big deal every year—but that’s a blog post for another day. However, we’ll use any excuse to treat ourselves to a nice homemade brunch. And that’s what we did a few weeks ago. It had been a while since we’d had a lazy Sunday, anyway.
There’s a restaurant in Chattanooga that makes this amazing breakfast cocktail called a Cereal Killer. I’m not sure exactly what’s in it, but I do know it’s made with breakfast cereal infused milk or cream. And they’re absolutely delicious. They rotate flavors each week, but the flavor my friends and I all love the most is Cinnamon Toast Crunch.
For our Valentine’s Day brunch, we decided to treat ourselves with our interpretation of the Cereal Killer cocktail, with, you guessed it, Cinnamon Toast Crunch. Here’s how we made them!
Cinnamon Toast Crunch Breakfast Cocktail
As far as I can guess, the original cocktail is close to a White Russian, which are made with vodka, coffee liqueur, and heavy cream. So naturally, our first step was making the Cinnamon Toast Crunch infused cream.
To make it, I added about a cup and a half of dry Cinnamon Toast Crunch cereal into a quart-sized mason jar, and then filled the jar with a mix of cream and milk. You can use all cream, but I added some milk (and an extra dash of cinnamon) so it wouldn’t be super rich and heavy. Once filled, I gave the jar a couple good shakes, and then put it in the fridge to infuse overnight. That’s it!
The next morning when it was time for brunch, we just strained the soaked cereal out of the jar, and made our cocktails with the delicious infused cream. For the vodka, we used local brand Lass & Lions. For the coffee liqueur, one of Boyfriend’s friends gave us a bottle of Mr. Black Cold Brew for Christmas, and we had been waiting for a good occasion to use it.
I wasn’t expecting our cocktail to be exactly the same as the restaurant’s version, but it was pretty close! Our version wasn’t as sweet as the restaurant’s, which we agreed we preferred. The extra dash of cinnamon in the cream enhanced the cereal flavor, and cut the sweetness. It actually tasted a bit like a boozy iced latte, thanks to the coffee liqueur we used. Definitely a grown-up version of the cereal we loved as kids! The drinks paired really well with our cornmeal pancakes and bacon.
You can make this cocktail with just about any cereal flavor infusion you’d like. I almost chose Lucky Charms over Cinnamon Toast Crunch, but wanted to start with a flavor we knew we’d like first. Plus, I was afraid the Lucky Charms marshmallows would turn the milk a less-than-pleasing color. What flavor should we try next time? Maybe something chocolatey…?
Anyway, that’s how we made our Cinnamon Toast Crunch Breakfast Cocktails for Valentine’s Day brunch! I hope y’all enjoyed this post and recipe. If you did, you might also like:
- Homemade Hot Chocolate
- Blood Orange Margaritas
- Bacon and Cheese Quiche
- Apple Cider Muffins
- Best Ever Banana Bread
- Pumpkin Spice Latte
Cinnamon Toast Crunch Breakfast Cocktail
- 1 1/2 cups Cinnamon Toast Crunch cereal
- 3 cups heavy cream or milk (or a mix of the two)
- 2 oz vodka
- 3 oz coffee liqueur
- Cinnamon sugar, optional
- Add cereal and cream/milk to a quart-sized mason jar. Shake lightly to mix, and refrigerate overnight to infuse.
- When ready to mix, strain out the cereal.
- Dip the rims of two rocks glasses in milk, then cinnamon sugar.
- Add ice to each glass.
- Pour 1 oz vodka and 1.5 oz coffee liqueur into each glass. Top with infused cream to your taste preference.
- Stir gently to combine. Sip and enjoy!