Cereal Milk Punch
 
 
Ingredients
  • For the Cereal Milk:
  • 3 cups gluten free cereal (we used Cinnamon Chex)
  • 4 cups cold milk
  • ¼ cup (60 grams) light brown sugar, tightly packed
  • ¼ teaspoon kosher salt
  • For one serving of the cereal milk punch:
  • 2 ounces cereal milk
  • 1 ounce bourbon
  • ½ ounce Licor 43 (optional)
  • Garnish: freshly grated nutmeg
Instructions
  1. For the Cereal Milk: Heat the oven to 300°F.
  2. Spread the cereal on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.
  3. Transfer the cooled cereal to a large bowl. Pour the milk into the bowl and stir vigorously. Let steep for 20 minutes at room temperature.
  4. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cereal.
  5. Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.
  6. For the Cereal Milk Punch: Fill a cocktail shaker with ice. Add cereal milk, bourbon and Licor 43 (if using). Shake until well chilled, about 15 seconds. Strain into an ice-filled glass. Garnish with freshly grated nutmeg.
Recipe by Allons-Eat! at https://www.allonseat.com/cereal-milk-punch/