Whether or not Honey Nut Cheerios were your favorite accompaniment to Saturday morning cartoons as a kid, this creamy whiskey drink created by Jared Hirsch of NickelDime Syrups and Sidebar in Oakland, CA, is too fun to resist. Bourbon slices through the sweet, nutty flavor of the milk left over at the bottom of your cereal bowl, and it’s all enlivened with a sprinkle of cinnamon. (Oh, and you probably want to mix the cereal and milk exclusively for this drink, especially if you plan on serving it to friends. The infusion is quick and painless, I promise.) Try it with cognac instead if that's what you have on hand.
Recipe excerpted with permission from "The One-Bottle Cocktail" by Maggie Hoffman, published by Ten Speed Press, March 2018. —Food52
Breakfast of Champions cocktail
2:1 honey syrup (see recipe)
1 1/2 ounces
Honey Nut Cheerios–infused milk (see below)
Freshly grated or ground cinnamon and cocktail pick with skewered Cheerios, for garnish
For the honey 2:1 honey syrup: Mix two parts (say, 1 ounce) honey with one part (so, ½ ounce) hot water and stir until dissolved.
Combine bourbon, honey syrup, and Honey Nut Cheerios–infused milk in a cocktail shaker and fill with ice. Shake vigorously until well chilled, about 20 seconds. Double-strain into an ice-filled collins or juice glass and garnish with cinnamon and a cocktail pick with skewered Cheerios.
Honey Nut Cheerios–infused milk
Combine Cheerios and milk in a resealable container. Refrigerate for 1 hour, stirring or shaking occasionally to help the Cheerios break down. Strain through a fine-mesh strainer set over a resealable container, pressing on solids to get as much liquid as possible, and refrigerate for up to 2 days.