Cinnablast Crush Cocktail

Cinnablast Crush Cocktail is a delightful blend of warm whole milk mixed with white chocolate hot cocoa, RumChata cream liqueur, and a hint of Fireball cinnamon whisky. Topped with whipped cream and a sprinkle of Cinnamon Toast Crunch cereal, this cocktail is a nostalgic treat reminiscent of the popular breakfast cereal.

Cinnablast Crush Cocktail

A nostalgic and delightful warm cocktail with a blend of white chocolate hot cocoa, RumChata cream liqueur, and a touch of Fireball cinnamon whisky, garnished with whipped cream and Cinnamon Toast Crunch cereal.

4.64 from 79 votes
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Prep Time 3 mins
Total Time 3 mins

Ingredients

  • 1 cup whole milk
  • 1.38 oz packet of white chocolate hot cocoa mix (Swiss Miss brand)
  • 1 1/2 oz RumChata cream liqueur
  • 1/2 oz Fireball Cinnamon Whisky
  • 1/4 cup milk
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon
  • Squirt whipped topping (Reddi-Wip Extra Creamy brand)
  • Cinnamon Toast Crunch Cereal

Instructions

  1. To garnish the glass mug, pour the 1/4 cup milk into a shallow dish and mix the granulated sugar and cinnamon in another shallow dish. Dip the top rim of the mug into the milk, then into the cinnamon sugar mixture. Set it aside.
  2. Warm the whole milk in a microwave-safe bowl for 1 1/2-2 minutes. Add the white chocolate hot cocoa powder mix to the warm milk and whisk until fully dissolved.
  3. Incorporate the RumChata cream liqueur and Fireball cinnamon whisky into the warm white hot chocolate, whisking thoroughly.
  4. Carefully pour the cinnamon toast crunch cocktail into the cinnamon sugar-rimmed glass mug.
  5. Top the cocktail with a generous amount of whipped topping and sprinkle a few pieces of Cinnamon Toast Crunch cereal on top.