Rich and creamy hot chocolate infused with the sweetness of white chocolate and the delicious flavor of Cinnamon Toast Crunch!
I’m not sure if I’ve confessed this on here yet, but I’m a bit of a cereal hoarder…
I’m pretty sure it began in my couponing days when I would purchase boxes of cereal for less than 25 cents. It also didn’t help that my excitement would shoot through the roof anytime I spotted a brand new cereal in the grocery store. (Let’s be honest, I STILL get ecstatic every time I see a new cereal.) While I’m not as obsessed about scoring good cereal deals as I used to be, I’ve still got quite a stash of cereals in my pantry. Thus, because of my love of cereal, I’m always trying to dream up unique ways of incorporating this iconically nostalgic breakfast item into something new or different. Which brings us to this week’s recipe…
Cinnamon Toast Crunch Hot Chocolate!!!
About a year ago, I made this Cinnamon Toast Crunch Cake. So it’s probably no secret that Cinnamon Toast Crunch is my favorite cereal of ALL time. And what better way to honor this cereal veteran than to make it into a rich and steamy beverage??
So you’re probably wondering how I infused this lovely drink with the sweetness of Cinnamon Toast Crunch. Well, it all comes down to cereal milk. You know, that incredibly flavorful milk left at the bottom of the bowl once you’ve finished eating all the cereal. That stuff is GOLD. Well, maybe not “GOLD” per se, but pretty close to it. Why, you might ask? It’s basically the cereal, but in creamy liquid-form since it’s infused with all of the delicious sweetness of the cereal. The milk not only takes on the cinnamon-sugar sweetness, but also the delicious hints of toasty flavor.
Now before you get grossed out by thinking that I literally used the leftover cereal milk from my own personal bowl of cereal that I ingested, that’s NOT what I did. I went the much more sanitary route of pouring some milk over some Cinnamon Toast Crunch and allowing it to soak. After about 45 minutes, the bowl of cereal is poured through a strainer, removing the soggy cereal (which is then discarded), so you’re left with PURE unadulterated cereal milk! It’s that easy!
Once you’ve got your cereal milk, it’s time to “hot chocolify” it. Obviously, you can’t have hot chocolate without the chocolate, so I decided to go with white chocolate since it wouldn’t overpower the flavor of the cereal milk.
To make the hot chocolate extra creamy, I added heavy cream. It’s also worth noting that I steeped the cereal in whole milk to boost the creaminess. Because when it comes to hot chocolate, half of the comfort lies in that smooth and velvety feel of this heavenly brew when it hits the back of your throat. And honestly, there’s nothing worse than runny hot chocolate.
As the cereal milk simmers with the white chocolate and heavy cream, your senses are rewarded with the sweetest aroma of cereal milk and cinnamon. Even though this beautiful concoction is euphoric as is, I decided to go the extra mile by garnishing my glass with a few extras.
First, I dipped the glass into some melted white chocolate, and then I dipped it into some crushed Cinnamon Toast Crunch. After pouring the hot chocolate into the glass, I then topped it with a fluffy cloud of whipped cream, some white chocolate curls, a few squares of Cinnamon Toast Crunch, and a final dash of ground cinnamon.
Now THIS is how you take the always underrated cereal milk to the next level…
Rich and creamy hot chocolate infused with the sweetness of white chocolate and the delicious flavor of Cinnamon Toast Crunch!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Steeping Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert, Drinks
Cuisine American
Servings 1 Serving
Ingredients
Hot Chocolate:
- 1 ¼ cup Cinnamon Toast Crunch
- 1 cup whole milk
- 2 ounces white chocolate chopped or chips
- ⅓ cup heavy cream
For Garnish:
- White Chocolate for curls and dipping the edges of the glass in
- Crushed Cinnamon Toast Crunch cereal
- Whipped Cream
- Cinnamon
Instructions
In a medium bowl, add the cereal to the milk, and stir until fully soaked; let steep for about 45 minutes.
Place afine-mesh sieve over a medium bowl and strain out the milk. Using the back of a spoon, wring the milk out of the cereal, but don’t force the cereal through the sieve. Discard the soaked cereal.*
Transfer the cereal milk to a medium saucepan, and add the white chocolate and heavy cream. Stir constantly over medium heat until the chocolate is melted, and the mixture begins to boil.
Pour into a mug. Garnish as desired.**
Notes
*Once drained, it comes out to about 2/3 cup of milk.
**I dipped the edges of my glass into melted white chocolate before dipping it into coarsely crushed Cinnamon Toast Crunch. After I poured the hot chocolate into the glass, I topped it with whipped cream, Cinnamon Toast Crunch, white chocolate curls, and a few pinches of ground cinnamon.
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CerealCereal MilkHot CocoaWhite Chocolate
