Orgeat-Style Syrup with Cereal Milk

When it comes to our Cereal Milk Cocktail series, I would have to say that this is likely the easiest approach. Building a delicious diary-based Cereal Syrup, makes it quick and easy to make Cereal-inspired cocktails at home. That’s why I share not one, but TWO cocktails that uses the same Orgeat-style Syrup made with Cinnamon Toast Crunch. First, we’ve got a Whisky Cereal Espresso Martini, and then an incredible Ramos Cereal Gin Fizz. Have I got you curious? I hope so! Now let’s get to it!

If you want to see the LIVE segment video, make sure to follow the LINK HERE to get to the main page and how to watch the segment yourself!

Building an Orgeat-Style Syrup with Cereal

One of the easiest ways to incorporate a flavour quickly into a cocktail, is best sometimes with a syrup. To stay true to the essence of this being a Cereal-inspired beverage, I wanted the syrup to have a Dairy base.

Now there is an important thing to make note of: I HIGHLY RECOMMEND DOING THIS RECIPE WITH ALMOND MILK. It’s what I initially wanted to do, but one thing I learned about Almond Milk and Coffee is that they curdle. Seeing as I was building an Espresso Martini, I knew it wouldn’t work, so I used Whole Milk instead. If you don’t want to build the Espresso Martini, and would like a Dairy-Free option, then go with the Almond Milk, it’s really quite nice. Just avoid the Almond Milks with added sugars, flavours, etc. It drastically changes the end result.

When choosing the cereal you want to use for this syrup, it really depends on the cocktail you’re trying to create. Lucky Charms was something I debated here and could be used, or Frosted Flakes for that corn-like flavour. In the end though, I knew I could get really creative with Cinnamon Toast Crunch. Cinnamon works with a ton of flavours, including the Espresso Martini and the Ramos I built today. But it’s not limited to just that. You can use it with Pineapple and build a tropical cocktail, plus so much more. Think about what flavours work well with Cinnamon, and build from there.

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Cinnamon Toast Crunch Orgeat Syrup

This easy recipe can be used in a number of cocktails, and it's not limited to just alcoholic drinks. Add a dash to your latte, coffee or baked desserts. Wherever you need some dairy and sweetness, this is a great solution.

– Difficulty: Easy

Author Monica C

Ingredients

• 1 cup of Cinnamon Toast Crunch Cereal
• 2 cups Whole Milk
• 0.75 cup Granulated Sugar
• 0.25 tsp of Almond Extract

Instructions

1. Grab a small pot, add in cinnamon toast crunch cereal, whole milk, granulated sugar and almond extract.
2. Let this come to a simmer for 5 minutes, before straining.
3. Let it cool to room temp, before storing in the fridge. Can last up to 1 week in the fridge.

Building your Whisky Cereal Espresso Martini

Espresso Martini’s are having a moment, as they rightfully should, because they’re delicious! But let me open your mind to using a Blended Scotch Whisky this time around. Grant’s Blended Scotch Whisky works perfectly here, as it has the weight to handle the loud flavours of the cocktail without being overwhelming. It’s very quickly become my new favourite combination, and for those who swear they don’t drink Whisky, you will now. This whisky is the perfect compliment as well with it’s Honey and Vanilla notes that bring this whole martini together.

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Barrel & Bean

This Whisky Cereal Espresso Martini is a GAME CHANGER. If I could, I would put a guaranteed stamp on this.

– Difficulty: Easy

Servings 1 Cocktail

Author Monica C

Ingredients

• 1.5 oz Grant’s Blended Scotch Whisky
• 1 oz Espresso
• 0.5 oz Dillon’s Coffee Liqueur
• 1 oz Cinnamon Toast Crunch Orgeat Syrup

Instructions

1. Gather all your ingredients into a shaker and add a handful of ice. Give this a good shake.
2. Strain into your Martini glass.

Introducing Cereal into a Ramos Cereal Gin Fizz

Don’t ask me why, but a Ramos Gin Fizz has always felt like a Brunch cocktail. I know we naturally gravitate towards a Mimosa or Caesar, but there’s something about a good Ramos Gin Fizz, paired up with French Toast that is just calling to me. So combining a cereal flavour into the classic Ramos Gin Fizz seemed inevitable.

When it comes to picking your Gin for a Ramos, you do want to stick with a classic London Style Gin. I love when the juniper notes come through, amongst all the other flavours going on. I decided to go with a local offering called Spring Mill Gin, which truly is a gem find here in Ontario. So do what you can, support and sip! Otherwise, this Ramos is really quite straight forward, and I share two ways to shake up this fizz, because sometimes we need less complicated in our lives.

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Breakfast in the Clouds

This Ramos Gin Fizz riff infuses the unique flavours of Cinnamon Toast Crunch that you'll continue to run too.

– Difficulty: Intermediate

Servings 1 Cocktail

Author Monica C

Ingredients

• 2 oz Spring Mill Gin
• 0.5 oz Orange Juice
• 0.5 oz Lemon Juice
• 2 drops Orange Blossom Water
• 1 oz Cinnamon Toast Crunch Orgeat Syrup recipe below
• 0.5 oz Half and Half Cream
• 0.5 oz Egg Whites
• Top with Soda Water

Instructions

The Way to Build a Ramos like the Pros:

1. Chill your collins glass for 10 minutes in your freezer.
2. Shake all ingredients (except soda water) with ice vigorously and strain back into the shaker without ice.
3. Dry shake (without ice) to emulsify your cocktail.
4. Slowly pour 2/3 of the cocktail into the empty chilled glass in one hand, while gently pouring the soda from the other hand.

The Easy Way:

1. Add all your ingredients into the shaker (except soda), and dry shake vigorously without ice.
2. Add ice to your shaker, and shake once more to chill.
3. Strain into your glassware and top with soda. (This method doesn’t typically give you the amazing foam you will get from the other method).