Take the Best Part of Cereal & Turn It into a Cocktail

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I’ve always been a fan of cereal sans milk. It’s the best for snacking and avoiding cold, soggy spoonfuls. But this creamy, cinnamony bourbon cocktail from Maggie Hoffman’s new book, The One-Bottle Cocktail, has me rethinking the sweet leftover liquid at the bottom of the bowl.

Photo by James Ransom

Created by Jared Hirsch of NickelDime Syrups and Sidebar in Oakland, CA, the Breakfast of Champions starts with a Honey Nut Cheerios and milk infusion.


“Whether or not Honey Nut Cheerios were your favorite accompaniment to Saturday morning cartoons as a kid, this creamy whiskey drink is too fun to resist,” Hoffman writes. “Bourbon slices through the sweet, nutty flavor of the milk, and it’s all enlivened with a sprinkle of cinnamon.”

The milk infusion makes enough for two drinks, so scale up if you’re serving a crowd. Oh, and your friends would probably appreciate cereal milk that isn’t your leftovers.

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Breakfast of Champions

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Serves 1

Breakfast of Champions cocktail

  • 3/4 ounce 2:1 honey syrup (see recipe) 
  • 1 1/2 ounces bourbon
  • 3 ounces Honey Nut Cheerios–infused milk (see below) 
  • Freshly grated or ground cinnamon and cocktail pick with skewered Cheerios, for garnish

Honey Nut Cheerios–infused milk

  • 1 cup Honey Nut Cheerios 
  • 1 cup whole milk 
Go to Recipe

Are you a fan of cereal milk? What’s your favorite infusion?

Tags: Books, Bourbon