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3 Ingredient cocktails are the best, and this Cinnamon Toast Crunch Drink fits that bill. Use whatever type of milk you prefer - whole, 2%, skim, oat milk, almond milk, half and half or heavy cream (if you are going for decadence). Baileys Irish Cream is a alcoholic whiskey with flavors of cocoa and and cream. Swap Baileys for Rumchata, if.

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Begin by adding some Cinnamon Toast Crunch to a small plastic bag. Use a rolling pin to smash the cereal into a fine crumb. Add a bit of honey to the side of a shot glass, then dip it into your crushed cereal. Set aside. Next, pour equal parts of Fireball whisky and RumChata into a shaker filled with ice.

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Whisk to combine fully. 1½ ounces RumChata cream liqueur, ½ ounce Fireball Cinnamon Whisky. Carefully pour the cinnamon toast crunch cocktail into the cinnamon sugar-rimmed glass mug. Squirt a generous amount of the whipped topping onto the cocktail and sprinkle a few of the cinnamon toast crunch cereal pieces onto the top of the whipped topping.

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Directions. Begin by rimming your glass with a cinnamon sugar mixture. I used a tiny bit of water around the outer edge of the glass and then dipped it into the cinnamon sugar mixture for a frosted edge. In a cocktail shaker, mix Fireball and RumChata with a handful of ice and shake for 15 seconds.

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To start, put Cinnamon Toast Crunch in a bowl with milk, leave in the fridge for an hour, then strain out the cereal. Next, dip the rim of a coup glass in simple syrup followed by crushed up Cinnamon Toast Crunch. Finally, add 2.5 ounces of the cereal milk, 1.5 ounces of bourbon, and a half teaspoon of simple syrup to a shaker with ice, shake.

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Steps. 1. In small saucepan, heat milk, sugar, vanilla and cinnamon over medium heat until steaming. 2. Meanwhile, thread marshmallows onto metal or bamboo skewer. Carefully toast over hot stove or with kitchen torch until golden brown. 3.

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Serve your Cinnamon Toast Crunch Shot in a shot glass or small glass tumbler. Rim the glass with cinnamon sugar by rolling the rim of the shot glass in corn syrup then in a shallow plate of cinnamon sugar. Add shaken ingredients to prepared glasses and top with whipped cream. Enjoy!

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Step 2. Pour cinnamon sugar mix onto another plate or into a shallow bowl at least as wide as your glass. Dip or roll the rim of your glass through the cinnamon sugar until evenly coated. Step 3. Fill a cocktail shaker with ice. Mix Fireball, RumChata and vodka by shaking until well combined and very cold. Step 4.

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Secret Ingredients: The secret to this cocktail is the combination of Fireball whiskey, RumChata, and a cinnamon-sugar rim. These are what make it taste like childhood! The Cinnamon-Sugar Rim: Start by wetting the rim of your glass and dipping it in a mixture of cinnamon and sugar. This will give your drink an extra cinnamon kick.

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Step 1: Infuse the Milk. In a small saucepan, heat the milk over low heat until it is warm but not boiling. Add the Cinnamon Toast Crunch cereal to the warm milk and let it steep for about 15 minutes. This will infuse the milk with the delicious cinnamon flavor of the cereal.

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Instructions. Rim 2 shot glasses with cinnamon/sugar. In a cocktail shaker, add ice. Pour in the Rum Chata and Fireball. Shake and strain into glasses. Enjoy! *Please drink responsibly.

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Instructions. Pour water on one plate, then gently dip the shot glass to wet the rim. Put the cinnamon sugar onto the other plate, then dip the rim of your shot glass through the cinnamon sugar until evenly coated. Combine the Rum Chata and Fireball whiskey in a shaker over ice and shake well until cold. Pour the mixture into the shot glass.

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How to Mix. Combine ingredients in a shaker over ice and shake until cold. Strain into a shot glass rimmed with cinnamon sugar mixture. Alternatively this drink may be served up over ice in a rocks glass as a dessert cocktail.

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Cinnamon Toast Crunch RumChata Cocktail Christmas Drink Recipe: Ingredients. Ice. 1/2 ounce Fireball Cinnamon Whiskey. 3 ounces RumChata. 1 ounce whipped cream or vanilla vodka

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Dip the rims into a shallow bowl of cinnamon sugar to coat. Chill the glasses for at least 30 minutes to allow the cinnamon sugar to adhere to the glasses. Once chilled, remove the glasses from the refrigerator and fill with ice. Add the Rum Chata, Fireball whiskey and half and half cream to a cocktail shaker. Shake for 10-12 seconds.

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Instructions. Place the cinnamon and sugar on a plate. Run your finger around the edge of a shot glass (or a small glass if serving as a cocktail). Dip the edge of the rim into a plate of cinnamon and sugar. Stir the Fireball and RumChata together the glass. If desired, you can serve over ice as a cocktail.