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Cocktail With Cornflakes? These Breakfast-Inspired Drinks Are Mind-Blowing!

Cocktails Made From Breakfast

In a previous article about using breakfast food and drinks as cocktail ingredients, we explored how to make boozy drinks using tea, coffee, milk, and orange juice. But now, let's get more adventurous! How about a cornflakes-infused cocktail? Or an oats-based one? If you are wondering about the possibility of making cocktails with cereals, oats and fruits, ponder no longer! Check out the recipes below.

1. Oats

Atholl Brose Cocktail

Believe it or not, there's a legit drink that uses oat-infused milk as a key ingredient. Atholl Brose, a traditional Scottish drink that uses Scotch whisky and the liquid from soaking steel-cut oats, is a splendid cocktail. Don’t just take our word for it! Here’s how to make it:

Oats Cocktail


For the honey syrup:

240 ml honey
240 ml boiling water

For the oat-infused milk:

240 ml steel-cut or stone-ground oats
950 ml whole milk
1 teaspoon kosher salt
60 gms granulated sugar

To make the cocktail:

45 ml Johnnie Walker Gold Label Reserve Blended Scotch Whisky
15 ml honey syrup, chilled
60 ml oat-infused milk, chilled
7 ml ounce cold-brew coffee concentrate, chilled
Freshly grated nutmeg


For the honey syrup:

Combine honey with the hot boiled water. Stir until honey is dissolved. Store in the refrigerator.

For the oat-infused milk:

Heat the oven to 350 degrees Fahrenheit. Now take a rimmed baking sheet and spread oats on it. Place the sheet in the oven for 15 minutes. Keep stirring the oats so that they are redistributed and their edges don't get too brown. Bake for eight minutes until they are evenly browned and smell a little like popcorn. Set the sheet aside to cool.

Now take a heavy-bottomed saucepan, pour milk into it and place it over medium heat. Warm the milk until it simmers. In a medium-sized bowl, mix salt, sugar and toasted oats. Pour the hot milk and let the contents cool at room temperature. Refrigerate overnight. The following day, strain the oats by squeezing out as much liquid as possible.

To make the cocktail:

Take a cocktail shaker and add the scotch, honey syrup, oat-infused milk and coffee concentrate to it. Add ice to it and shake until it is chilled. Strain the cocktail into a chilled stem glass. Garnish with freshly grated nutmeg.

2. Fruit

Raspberry Mojito Cocktail

Fruity cocktails are everyone's favourite. This punchy raspberry mojito makes for the perfect drink for summer parties.

Fruit Cocktail


4-5 raspberries
1/2 lime, chopped into large chunks
1 tsp granulated sugar
1 mint sprigs, leaves picked
50 ml Captain Morgan White Rum
Sparkling water


Take a tall glass. Add raspberries, lime and sugar to it. Muddle the contents. The fruits start releasing their juices which will mix with the sugar.. Take mint leaves on the palm of your hand and clap the other hand on top of the leaves. This causes the leaves to bruise and release enough flavour. Put the leaves in the tall glass.

Add a handful of ice to the glass and then pour the rum in it. Top it with sparkling water. Stir briefly and then serve.

3. Cereal

Cereal Milk Punch

Bring in the flavours of corn and caramel to your milk punch! Check out this delicious cornflakes-based cocktail.


650 gm cornflakes
710 ml cold whole milk
180 ml cold heavy cream
2 tablespoons packed light brown sugar
1/4 teaspoon kosher salt
90 ml cereal milk
30 ml bourbon
2 teaspoons confectioners' sugar
1/4 teaspoon vanilla extract
Grated nutmeg, to garnish


Place a rack in the centre of the oven and preheat it to 300°F. Line a rimmed baking sheet with parchment paper. Spread cornflakes evenly on the baking sheet. Bake in the oven for 15 minutes until lightly toasted and fragrant. 
Keep the baking sheet with cornflakes aside for cooling. Once it cools, transfer the cornflakes into a large pitcher. Whisk together the whole milk and heavy cream and pour the mixture over the cornflakes. Stir well till the contents combine. Let the cornflakes steep at room temperature for 20 minutes. 

Now, using a fine strainer over a large bowl, pour the cereal-milk mixture through the mesh. Press the cornflakes gently to extract the maximum amount of the fluid. Whisk brown sugar and salt with the cornflakes-infused milk. Store in the fridge for a week.

To make the cocktail, take a tumbler and add 90 ml of the cereal milk, bourbon, confectioner's sugar and vanilla extract. Gently whisk to combine. Add ice and stir until the drink is well chilled. Garnish with freshly grated nutmeg.

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