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.
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 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.