Tis the season for Fireball and RumChata! There’s so many concoctions you can create with this tasty cream liqueur. To celebrate (and because the holidays make us a bit nostalgic) we’re making a grown up version of our favorite sugary cereal – Cinnamon Toast Crunch! RumChata cocktails and Saturday morning cartoons anyone?! This Cinnamon Toast Crunch cocktail recipe serves one.
Bar supplies:
- Glassware of your choice
- Jigger
- Stir spoon
- Ice
| Ingredient | Amount |
|---|---|
| Fireball Whiskey | 1 shot/jigger |
| RumChata | 2 shots/jiggers |
| Half-and-half | 2 shots/jiggers |
| Cinnamon sugar mix | for garnish |
Preparation:
Pour ingredients over ice into a glass (Kimberly Sneed uses a mason jar) and stir. Garnish with cinnamon sugar. Sit back and enjoy your Cinnamon Toast Crunch drink!
