Who’s guilty of loving Lucky Charms Cereal when they were a kid? I have to raise my hand because I loved it so much my mother used to tell me I was going to turn into one of those little pastel marshmallows. She kind of wasn’t wrong when you take into account my wardrobe, hair, and choice of home decor, which is all mostly pastel. Thanks, Mom! The cereal milk trend was started in NYC by Momofuku Milk Bar, but I’ve created my own childhood-invoking treat with a boozy twist that is perfect for breakfast (I won’t judge), a brunch party, dessert, or upcoming St. Patrick’s Day.
For the cereal milk:
3 cups Lucky Charms
3 cups milk
2 tablespoons dark brown sugar
1/4 oz teaspoon salt
For the punch:
3/4 oz. dark rum
3/4 oz. cognac or brandy
3 oz. cereal milk
1/4 teaspoon vanilla extract
nutmeg for garnish
For the cereal milk, add 3 cups of Lucky Charms to a pitcher or bowl, and then add 3 cups of cold whole milk. Let steep for 20 minutes at room temperature so that the cereal has a good amount of time to infuse the milk. I took this time to enjoy a bowl of Lucky Charms myself. It’s still as magically delicious as I remembered.
After 20 minutes, pour the cereal-milk mixture through a fine mesh strainer and discard the cereal. I strained it into a mason jar to make storing easier. Add 2 tablespoons dark brown sugar and a 1/4 teaspoon of salt to the milk and shake the jar or whisk in a bowl. This can be refrigerated and kept for up to one week. You can make these in single servings or make a large-format cocktail in a punch bowl if you’re making it for a party. As I said earlier, it’s perfect for a brunch party and brunch is always a good idea!
To make the cocktail, add 3 oz. of cereal milk, 3/4 oz. dark rum, 3/4 oz. brandy and a 1/4 teaspoon of vanilla extract into your cocktail shaker and shake with ice. Strain into a double rocks glass over an ice cube and garnish with a healthy grate of nutmeg, and maybe throw in some cereal while you’re at it.
I really loved how simple this cocktail was to make and how delicious it turned out. I was inspired by a classic brandy milk punch, but the cereal element really took this drink to the next level. I split the base spirit and decided to add rum in addition to brandy to make the drink a little more complex and to compliment the sweet flavors of the marshmallows, but feel free to use one or the other as well. I really can’t wait to make this again, and I hope you have fun trying this one at home.
Cheers everyone! xo. Natalie
Credits // Author and Photography: Natalie Jacob. Photos edited with the NEW A Beautiful Mess actions.