Cocoa Puffs y vodka de vainilla

1. Place the Cocoa Puffs on a parchment lined sheet pan. Place in a heated 300°F convection oven. Bake for 20 minutes. Allow to cool.
2. 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.

Para prepararlo a la carta:

Place 5 oz. of cereal milk and 1-1/2 oz. of vanilla vodka in a bar mixing glass. Stir until blended. Pour into a 7 oz. milk bottle. 

*Disponible en el mercado minorista.