Cereal Milk and Cookie Shots

Ingredients

Yield:

12 cookie shots/ 2.5 cups cereal milk

• Cookie Shot Glasses

  • 1 cup shortening
  • 1/3 cup granulated sugar
  • ½ cup light-brown sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, sifted
  • ½ teaspoon salt
  • 1 cup mini chocolate chips
  • 1 cup dark chocolate chopped

• Cereal Infused Milk

  • 2 ¾ cups cereal of choice
  • 3 ¾ cold milk
  • 2 tablespoon light brown sugar
  • ¼ teaspoon kosher salt

Preparation

Difficulty:

Medium

Time:

60 MinutesCookies

Total Time:

90 MinutesCookies and infused milk time

1. Cookie Shot Glasses

   1. Preheat oven to 350°F. Grease the molds of a popover pan.
   2. In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
   3. Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
   4. Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
   5. Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.

2. Infused Cereal Milk

   1. Transfer the cereal to a large pitcher.
   2. Pour the milk into the pitcher and stir vigorously.
   3. Let steep for 20 minutes at room temperature.
   4. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl.
   5. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle wring the milk out of the cereal, do not force the mushy cereal through the sieve.
   6. Whisk the brown sugar and salt into the milk until fully dissolved.
   7. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.