There is something nostalgic about the dessert cereals of the 1980s and 1990s. Cinnamon toast crunch holds a special place in my memory. When I nose our cinnamon whiskey, many of those memories are cued. Combined with our coffee liqueur, this drink is everything you would want it to be in a cream based cocktail – indulgent and satisfying.
1 oz Cinnamon Whiskey
1 oz Coffee Liqueur
2 oz Coconut Milk
A few dashes of Wigle Organic Molé Bitters
Combine all ingredients into a shaker tin. Add ice and shake vigorously. Strain into a highball glass with crushed ice. Top with ground cinnamon and mole bitters.