Cinnamon Toast Crunch Shot
These seasonal shots are a dose of nostalgia from childhood when we could slurp down bowls of sugary sweet Cinnamon toast crunch cereal without a care in the world - They burst with a delicious blend of fireball and Rum Chata churned into a silky sweet shot you have to try.
Equipment
- 1 shot glass per person
Ingredients
- 2 oz. Rhumchata
- 1 oz. Fireball Whiskey
- 6 oz Cinnamon toast crunch Crushed. Or use Cinnadust for rim
- 1 tbsp. Maple Syrup Used to coat each shot glass before dusting
Instructions
Candy coat each shot glass
- Start by crushing up your cinnamon toast crunch into a fine powder. Or you can buy the Cinnamon Toast Crunch dust here.
- Do the above by pouring your cereal into a ziplock bag and crush it until a rolling pin until a fine powder - you don’t want it chunky - about 5 minutes
- Dust your shortgrass rim by pour syrup onto a small plate and then turn each shot glass upside down and dip the rim into the plate. Coat evenly, but don’t apply too much that it drips
- Pour crushed Cinnamon Toast Crunch onto a second plate
- Dip your syrup rim into the cereal dust and turn in it till the rim is evenly dusted
Shake your shots
- Pour 2 oz of RumcChata into a martini shaker
- Add an additional 1 oz pour Fireball whisky into a shaker with Rumchata
- Fill with ice till three-quarters of the way through
- Shake vigorously until chilled
Serve
- Pour into a shot glass of choiceGarnish with one piece of Cinnamon Toast Crunch cereal on top and a dash of the Cinnamon Toast Crunch dust - but just a pinch! Serve immediately and have fun.