Cinnamon Toast Crunch Fireball and rum milk shots are so good. Making these Fireball shooters is so easy at home. These cinnamon cereal shots are many with RumChata and Fireball so they pack a punch! You will love these cereal shooters!
For the Cereal-Infused RumChata ( make enough for 6 shots)
1CupcerealCinnamon Toast Crunch
1CupliqueurI used RumChata
For the Cinnamon Toast Crunch Cereal Milk Shot:
½Teaspoonfrostingvanilla, for rim
1TablespooncerealCinnamon Toast Crunch, coarsely crushed, for rim
1½OuncesCereal-Infused RumChatasee recipe above
½Ouncewhiskycinnamon, such as Fireball
For the Cereal-Infused RumChata (makes enough for 6 shots):
In an easy-to-pour container, such as a measuring cup, add Cinnamon Toast Crunch. Pour RumChata over top of the dry cereal, stirring to cover. Allow to soak for 30 minutes, stirring every 10 minutes to assure the floating pieces also get infused.
Using a strainer or cheesecloth, strain the infused RumChata into a container. Make sure to really squeeze the cereal to get out all of the alcohol that you can. You should end up with about 7 ounces of liquid. Refrigerate until ready to use.
For Cinnamon Toast Crunch Cereal Milk Shot:
Spread vanilla frosting on the rim of your 2 ounce shot glass. Place the cereal pieces around the rim until it resembles a mosaic. Another quicker option is just to dip the frosting-covered rim into the crushed cereal pieces. Though it doesn’t look as perfect, if you’re making several shots, it could save you a lot of time.
Fill a shaker about halfway with ice. Add Cereal-Infused RumChata and cinnamon whisky. Shake for about 20 seconds or until chilled through. Pour into prepared shot glass.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.