Cereal Milk COCKTAILS?! Don’t Miss These Genius Creations! | The Social скачать в хорошем качестве

Cereal Milk COCKTAILS?! Don’t Miss These Genius Creations! | The Social

Cereal milk isn't just for kids! We're making delicious and unique cereal milk cocktails with drink expert Monica Carbonell. #CerealMilk #CocktailHour #DrinkRecipes WATCH MORE debates from The Social here: https://bit.ly/2m8jyqN RECIPES: All recipes include cereal soaked for a minimum of 30 mins, max 6 hrs. 1:1 ratio of cereal and dairy. NO CHURN ICE CREAM Serves 6 Ingredients: For Cereal Swirl: 1 cup Milk-soaked Fruity Pebbles 1 cup Heavy Cream-soaked Cap’n Crunch 0.5 cup Sugar 1.5 tbsp Goslings Black Seal Rum 0.25 tsp Salt For Ice Cream: 1/3 cup Sugar 2 Large Egg Whites 0.5 tbsp Goslings Black Seal Rum 1.25 cup Heavy Cream-Soaked Cap’n Crunch Method: For cereal swirl: 1. Scoop soaked Fruity Pebbles and Cap’n Crunch into a medium bowl. Add the rest of the swirl ingredients. 2. Stir and refrigerate, uncovered until chilled (30 – 60 mins). For ice cream: 1. Bring a large pot with 1 inch of water to boil. 2. Place a large heatproof bowl over the boiling water. Add egg whites and sugar then whisk continually until warm (1 – 2 mins). 3. Remove from heat and transfer to a mixer with a whisk attachment. On med-high speed, beat until thick, stiff and cooled (8 mins). Add in ½ tbsp Goslings Rum and place in a large bowl. Gently fold 1/3 of the cereal swirl into the egg white mix. 4. Whisk the cream until soft peaks form (about 2 -3 mins). Gently fold egg white mix in with the whisked cream. 5. In a 5x9 metal loaf pan, layer the ice cream mix on the bottom. Add 1/3 of the cereal swirl mix and continue layering the cereal swirl mix and ice cream until it’s all been used. Use a wooden spoon to swirl the mix gently. Cover with plastic and freeze until firm (at least 8 hours). ICE CREAM MAKER RECIPE Serves 8 Ingredients: 2 cups Cap’n Crunch Infused Heavy Cream 35% (Strained after 30 mins) 1.5 cups Fruity Pebble Infused Whole Milk 3.25% (Strained after 30 mins, set aside 1 cup Soaked Fruity Pebbles for later) ½ cup Sugar 5 large Egg Yolks 1/4 tsp Salt 1/3 cup Goslings Black Seal Rum 1 tsp Lemon Zest 1 cup Leftover Fruity Pebbles Method: 1. In a small pot, heat infused cream and milk, 1/4 cup sugar and salt. Once simmering, remove immediately from heat. 2. In a separate bowl, whisk yolks and remaining sugar until light in colour. Slowly whisk in a cup of warm cream mix. Whisk this mix back into the small pot. 3. Return small pot to med-low heat and gently cook until about 170 degrees (thick enough to coat the back of the spoon). 4. Remove immediately and strain through a fine mesh strainer. Cool to room temp. Add rum, lemon zest and soaked Fruity Pebbles. Cover and chill for 4 hours. Follow ice cream machine manufacture’s instructions. Serve immediately for soft serve or put ice cream in the freezer until ready to serve. RAISIN THE HEAT Makes 4 drinks Ingredients: For Cocktail Base: 8 oz Raisin-Infused Laneway Vodka (recipe below) 4 oz Pineapple Juice 2 oz Lime 1.5 oz Simple Syrup 15 dashes bitters For Dairy Base: 1 cup Half & Half Cream infused with Raisin Bran Cereal Optional Salt and Jalapeno Rim Method: 1. Place Raisin Bran infused cream into a sterile bowl. 2. Combine all ingredients (except cream and rim), into a spouted container. Stir and pour into the Raisin Bran cream. Cover with plastic wrap and place in the fridge for at least 30 mins (up to 24 hours). 3. Line a fine mesh strainer with a coffee filter and pour the cocktail through the filter. 4. Keep in the fridge for up to 1 week. To make Raisin-infused Vodka: Use a sterile jar and place 1 part sultana raisins to 2 parts vodka. Let this sit in a dark, cool area for 48 hours before straining out the raisins. The vodka can be stored for up to a month. BARREL & BEAN (WHISKY ESPRESSO MARTINI) Ingredients: 1.5 oz Grant’s Blended Scotch Whisky 1 oz Espresso 0.5 oz Dillon’s Coffee Liqueur 1 oz Cinnamon Toast Crunch Orgeat Syrup (recipe below) Handful of ice Method: Add all ingredients to a shaker and shake well. Strain into martini glass. BREAKFAST IN THE CLOUDS (RAMOS GIN FIZZ RIFF) Ingredients: 2 oz Spring Mill Gin 0.5 oz Orange Juice 0.5 oz Lemon Juice 2 drops Orange Blossom Water 1 oz Cinnamon Toast Crunch Orgeat Syrup (recipe below) 0.5 oz Half and Half Cream 0.5 oz Egg Whites Top with Soda Water Method: 1. Chill a Collins glass for 10 minutes in the freezer. 2. Shake all ingredients (except soda water) with ice vigorously and strain back into the shaker without ice. Shake again without ice. 3. Slowly pour 2/3 of the cocktail into the chilled glass with one hand, while gently pouring the soda from the other hand. CINNAMON TOAST CRUNCH ORGEAT SYRUP Ingredients: 1 cup of Cinnamon Toast Crunch 2 cups Whole Milk 0.75 cup Sugar 1/4 tsp Almond Extract Method: To a small pot, add cereal, whole milk, sugar and almond extract. Simmer for 5 minutes before straining. Let cool to room temp before storing in the fridge for up to a week.