• Kate

Coco Pebble Breakfast Cocktail

I had been watching Chef’s Table and on an entire season dedicated to pastry, I was entranced by Christina Tosi. Honestly, I am captivated by all chefs featured on this program and I appreciate their creative process, getting inspired to do my own thing in the kitchen.

However, in this particular episode, Christina Tosi created a panna cotta out of cereal milk. Yes, cereal milk, the stuff that remains in your bowl after your breakfast. The slightly thicker and extra sugary dairy that holds the flavor of the cereal it used to hold.

It was simple but creative, it was elegant but childish. I loved the idea and wanted to roll with it. If she can make a dessert I can definitely make a cocktail. But what cereal to use?? My physical therapist suggested coco pebbles, apparently, it makes the best milk.

Coco Pebble Breakfast

For Cereal Milk

  • 1C Whole Milk

  • ¼ C Cocoa Pebbles

For Garnish

  • 4 Strips of Bacon

  • ½ C Chocolate Chips

  • Sea Salt to Taste

Per Cocktail

  • 1 ½ Oz Coco Pebble Milk

  • 2 Oz Bourbon

  • 1 Squeeze of Orange

  • Orange Zest for Garnish

  • Chocolate Covered Bacon for Garnish

  • Crushed Cocoa Pebbles for Rim

In a bowl let your coco pebbles steep in milk for 10 minutes. I used whole milk because I wanted the extra fat, and I recently decided that why not indulge in whole milk every once in a while.

Tip: Don’t leave the cereal in too much longer than 10 minutes….I forgot about them the first time and the cereal absorbed the milk like crazy. I was pretty much left with cereal pudding instead and had to start over. I even tried sieving the milk out but it was no use. So set a timer if you need to.

Now, onto the bacon! I decided to bake the bacon this time at 350℉ for 20 minutes and flipping occasionally. Another thing to keep an eye on. One time when I had Mark over for dinner I completely destroyed his pack of nice bacon he brought over. I felt terrible. So now, I have a hawk eye on the bacon.

Once they are nice and crispy pat them dry and let them cool off. In the meantime it is time to melt the chocolate. Using a double boiler, or if you don’t have an actual double boiler like me, use a bowl inside a saucepan. Fill the pan with about 2 inches of water and put the chips inside the bowl and set it over the pan. This gives you a gentler heating process for the chocolate and lowers the risk for burning.

Keep the chocolate moving as it melts and once it is a liquid consistency, one that is easy to pour, remove from the heat. Using a spoon drizzle over ¾ of the bacon strip, crack some sea salt over the top, and let them dry to room temperature. I ended up rigging a shelf so they could be suspended in the air and I wouldn’t need to worry about them sticking to a surface and losing the chocolate.

Tip: When working with chocolate, don’t put them in the freezer! If you cool them too rapidly they will lose their shine and become a chalky color. You want to slowly cool them and let them sit at room temperature. It will harden again, just be patient.

Now it is time to put it together. Crush a few tablespoons of the cereal and wet the edge of the glass to press the crumbs into the rim. In a shaker combine milk, bourbon, and a squeeze of fresh orange. Shake together with ice and pour over new ice, sprinkle the top with some orange zest to really bring out that fresh morning smell and top with bacon.

It was a little sweet and served as a dessert cocktail, that perfect nightcap right after a meal and right before bed as you lazily chat with a good friend. A light smile gracing your lips as the flavors bring up memories of sitting at your kitchen table as a kid, sun shining, with a sugary treat.


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