It’s Cinnamon Toast Crunch


  • 18.8-oz. box Cinnamon Toast Crunch Cereal
  • 2 quarts Almond Milk
  • 1 bottle Bourbon
  • 0.25 oz. Demerara Simple Syrup
  • 1 dash Angostura Bitters


Soak cereal in almond milk for about 6 hours, strain the cereal and dehydrate. Using a cold-drip coffee maker, slow-drip 1 bottle of bourbon over the dehydrated cereal.

Combine 2 ounces infused bourbon with simple syrup and bitters. Serve over rocks.

Bar Director Logan Brown, Heritage Restaurant & Caviar Bar, Chicago, from Food Fanatics® Magazine.