Brandy and Cereal breakfast Cocktail


Honey Nut Cheerios was a staple in our house growing up. Mix that with some Saturday morning Nintendo and I knew the weekend was already made.

So how have I not tried cereal milk in a cocktail yet?! I mean I love cereal and I love cocktails. The mix just didn’t occur to me until I was gifted this tasty bottle of Brandy, while back in Wisconsin. I dove into Maggie Hoffman’s book The One Bottle Cocktail instantly, looking for something special (and pretty easy). Then Boom! I found her Breakfast of Champions recipe. She first wrote the recipe for bourbon, but I took her ‘mix it up’ advice and swamped in the brandy.

It’s sweet, nutty, boozy, and with that hint of cinnamon, it enlivens the senses. And be warned - skewer up a few extra Cheerios, because they are addicting to nibble on while you sip away during your morning routine.


Breakfast of Champions

1 1/2 oz. brandy (Great Northern Wisconsin Brandy)

3/4 oz. 2:1 honey syrup (recipe - see below)

3 ounces Cheerios - infused milk (recipe - see below)

Garnish: freshly grated or ground cinnamon and cocktail pick with skewered Cheerios.

Mix the Cocktail: Combine brandy, honey syrup, and infused milk in a cocktail shaker and fill with ice. Shake vigorously until well chilled, about 20 seconds. Double-strain into an ice-filled glass and garnish.

Original Recipe from The One Bottle Cocktail Book by Maggie Hoffman

Cheerio-Infused Milk

1 cup Cheerios

8 oz. milk (I used soy and it was delicious!)

Combine Cheerios and milk in container - refrigerate for 1 hour. Stir and shake occasionally to help Cheerios break down. Strain through a fine-mesh strainer into another container. Refrigerate for up to 2 days. Makes enough for 2 drinks.

2:1 Honey Syrup

Mix 2 parts honey (1 oz) with 1 part hot water (1/2 oz). Stir until dissolved.