From Emily Mistell (Hey Love, Portland)
Garnish: whipped cream, salty cinnamon sugar, Cinnamon Toast crumbles
To make the infused rum: combine a 750ml bottle of overproof rum (Bacardi 151) with a 12.5 oz box of Cinnamon Toast Crunch. Cover and let sit overnight or about 8 hours. Strain the liquid through a mesh colander and again through a coffee filter into a bottle.
To make the salty cinnamon sugar: combine 8 parts white sugar, 1 part Kosher salt, and 2 parts ground cinnamon
To make the Cinnamon Toast Crunch crumbles: pulse a handful of cereal in a food processor with a pinch of sea salt
To make the drink: moisten the rim of a glass with a citrus wedge, then dip into a dish of salty cinnamon sugar, shaking to discard any excess. Add all of the ingredients to the glass, and top with a dollop of whipped cream and a sprinkle of Cinnamon Toast Crunch crumbles.
At Hey Love in Portland, Oregon, “most of our drinks are inspired by a sense of childhood nostalgia and then given a grown-up twist,” says beverage director and co-owner Emily Mistell. When planning a wintry sipper, it made sense to then take a Spanish Coffee — Portland's cozy-weather classic — and add a dose of playfulness via one of Mistell's all-time faorite breakfast cereals: Cinnamon Toast Crunch. “My hope for this drink is that you take a sip and are transported to some warm and fuzzy memories,” Mistell says.