We all know this throw back: the best part of Saturday-morning cereal eating was drinking the cereal milk! Store staffer Cameron is right there with you. He used this Cinnamon Toast Glaze on a batch of doughnuts he brought in (and we happily devoured.) You could use this glaze on blueberry muffins, spice bread or scones. Read all about Cameron's doughnut creations here in his latest blog post.
Ingredients:
1 c heavy cream
1 c Cinnamon Toast Crunch Cereal
3 c powdered sugar
1/2 tsp Ground Cardamom
1/2 tsp Vietnamese Cinnamon
Directions:
In a small bowl, mix cream and cereal together. Let the cereal sit in the cream for 20 minutes. Strain the cereal-infused cream into a large measuring cup.
Place powdered sugar in a large bowl. Add just 2 Tbl cereal-infused cream at a time until you have reached the correct consistency. It should still be loose, but when you dip the back of a spoon into the glaze and drag your finger through it, it should hold a valley where you drug your finger. Finally, whisk in the cardamom and cinnamon until combined.