Cold Brew Cereal Milk Iced Coffee Recipe
To give your standard morning brew a twist, this Cereal Milk Iced Coffee recipe is equally as perfect for serving at a summer brunch or during an afternoon entertaining by the pool…
- coarsely ground coffee
- milk of your choice I used coconut milk!
- cereal of your choice I used fruity pebbles, cinnamon toast crunch, and chocolate lucky charms
- 6 cups filtered water
- whipped cream optional
- sweetner optional
To steep the cold brew coffee -
Fill the KitchenAid cold brew coffee maker with coarsely ground coffee to the fill line of the steeper.
Pour in 4 cups of filtered water and let set for 1 minute, then add 2 more cups of water.
Let the coffee steep either in the refridgerator or at room temperature for 12-24 hours. 12 hours if you prefer a lighter brew, and 24 hours for coffee with a bit more umph.
Remove the steeper from the cold brew maker and pour coffee over ice in a glass until 2/3 full.
Fill with your choice of cereal milk and a splash of sweetener and whipped cream (optional).
To make the cereal milk -
Make a bowl of cereal just like usual! Let it set for 5 or so minutes until the cereal is nice and soggy.
Use a strainer to remove the cereal from the milk.
Add a splash of flavored cereal milk to your iced coffee.
Serving: 1g | Calories: 280kcal | Carbohydrates: 32g | Protein: 5g | Fat: 16g | Saturated Fat: 13g | Sodium: 327mg | Potassium: 470mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1016IU | Vitamin C: 11mg | Calcium: 201mg | Iron: 9mg