Place the Cinnamon Toast Crunch on a parchment lined sheet pan. Place in a heated 300°F convection oven. Bake for 20 minutes. Allow to cool.
Pour the milk in a stainless steel bain marie. Add the cereal. Lightly stir, being careful not to break up the cereal. Stir 2 more times while steeping for 30 minutes. Strain through a fine mesh strainer. Place in a storage container. Cover and refrigerate until needed.
To prepare à la carte:
Place 5 oz. of cereal milk and 1-1/2 oz. of dark rum in a bar mixing glass. Stir until blended. Pour into a 7 oz. milk bottle.