About
I am not exaggerating when I say that this is easily the best cereal milk punch I’ve had. This one was created by my friend Isaiah LaBelle (@onesipclub). It tastes like breakfast in a glass with cozy cinnamon from Cinnamon Toast Crunch and roasted coffee notes. The cachaça aged in amburana wood adds spice and depth while Italicus layers in floral citrus that rounds out the sweetness. I already finished this batch so a larger one is definitely in order. And let’s be honest, Cinnamon Toast Crunch will always hold the title for best cereal.Cheers y’all!
Ingredients
- 4 oz · 120 mlaged cachaça (Avuá Amburana)
- 2 oz · 60 mlItalicus (Bergamot Liqueur)
- 2 oz · 60 mlcoffee syrup
- 1 oz · 30 mlfresh lemon juice
- 4 oz · 120 mlCinnamon Toast Crunch infused milk, to clarify
- SERVES 2–3
Method
- 1
Combine all ingredients except milk.
- 2
Stir and pour over milk.
- 3
Let sit for one hour (or longer) until milk curdles.
- 4
Slowly pour mixture into funnel with coffee filter or paper towel.
- 5
First drops will be cloudy, so swap out container when drops are clear.
- 6
Pass through cloudy portion until all is clear.
- 7
Store in sealed bottle.
- 8
To serve, pour over clear ice.
- 9
Garnish with Cinnamon Toast Crunch.
Coffee Syrup
- 1 tsp. instant coffee powder
- 50 g. sugar
- 50 g. hot water
- 1
Combine and mix to dissolve.
- 2
Let cool and store in fridge.
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