Looking for a fun cocktail to serve up at brunch that ISN’T a mimosa or a Bloody Mary? Try this cold brew coffee based cocktail on for size. It’s rapidly become a favorite in our house and I’ll bet it will be one in yours!
So, I need to tell you about our latest favorite brunch spot – First Watch. It’s a place you need to know about because they’re all over the place, not just local to Orlando (although they serve lots of local produce), and they serve amazingly fresh seasonal fare that is amazingly good. I haven’t ordered anything off the menu that I’m not a fan of, and if I could subscribe for a regular delivery of million-dollar bacon, I would.
Recently, we were out for brunch with Scott’s folks and browsing the breakfast cocktails, and one of them just jumped out at me as being perfect for Scott’s flavor profile.
And that’s their Cinnamon Toast Cereal Milk.
First Watch lists their ingredients but not the portions, and this particular drink had cold brew coffee, coconut rum, oat milk, and agave, all of which line up with Scott’s favorite flavors. After ten years of marriage and close to twelve years of feeding the man, I like to think I have a decent idea of what he likes, but it’s always a personal victory when I hit the nail on the head, and I did here.
It reminds me of a Kahlua Midnight Coffee and smacks of everyone’s favorite White Russian, if the liqueur were cold brew and the vodka were rum and the cream were oat milk and…you get the idea.
So, of course, we had to figure out how to make our own home version.
As with other recipes Scott has loved and wanted to try, he asked me to try it, we jotted down the ingredients, and then set about figuring out our own proportions. After some experimentation, we have a version that we cannot promise is true to the First Watch version that inspired it, but is one of our current favorite cocktails.
And because we probably all need a boost with summer winding down (please, god, wind down this heat) and the kiddos all starting school (my son is starting Pre-K this year and I’m not mentally prepared for this), I’m offering up this awesome breakfast/brunch cocktail for all of us who need it for all the reasons. This is a safe place, folks. We don’t judge.
Here’s what you need for one serving of our version of this recipe:
- 4 oz cold brew coffee
- 1.5 oz coconut rum
- 2-3 oz oat milk
- 1 tbsp agave (or just one good squirt)
- ice
- cinnamon stick
We start by getting a stemless wine or whiskey glass and adding ice (less than half full) and a cinnamon stick (as Scott is modeling in the picture above). In a cocktail shaker, we mix together the cold brew, the coconut rum, and the agave, and then pour that over the ice, and top up the glass with oat milk.
We definitely don’t promise that it’s the same recipe, but it tastes pretty close and we’re definitely fans.
So cheers, friends! Just a couple more days until the weekend, but when you live with kids and dogs, that’s not all that relaxing either.
Here’s the recipe card:
Cinnamon Toast Cereal Milk
Equipment
- 1 cocktail shaker
Ingredients
- 4 oz cold brew coffee
- 1.5 oz coconut rum
- 1 tbsp agave
- 4 oz oat milk
- ice
- 1 ea cinnamon stick
Instructions
- Fill a small glass - stemless wine glass, whiskey tumbler, or similar - less than half full with ice and add a cinnamon stick.
- In a cocktail shaker, shake together the cold brew coffee, rum, and agave. Pour into the glass.
- Top up the glass with oat milk.
- Sip and enjoy!
What’s your favorite breakfast cocktail?
I’m so excited to find this recipe!! I just had breakfast at First Watch and ordered this drink and LOVED it!! Thank you SO MUCH!!