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Prep 10min
Total25hr0min
Servings5
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Ingredients
3/4
cup coffee beans
3
cups cold water
3
cups Cinnamon Toast Crunch™ cereal
3
cups whole milk
Ice
Whipped cream, if desired
2
tablespoons caramel sauce
Additional cereal, if desired, crushed
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Steps
1
Grind coffee into medium-fine grounds. Place coffee in large glass container. Stir in cold water. Cover and refrigerate 24 hours. Strain coffee through fine mesh strainer. Strain again through coffee filter; discard grounds.
2
Heat oven to 300°F. Line 15x10x1-inch pan with foil. Spread 3 cups cereal in pan. Bake 10 minutes; stir. Bake 5 minutes longer or until toasted. Cool 10 minutes. Add toasted cereal to large bowl. Add milk; stir. Refrigerate 30 minutes. Strain milk mixture through strainer; discard solids.
3
In 2-quart glass pitcher, stir together cold coffee and milk mixture. To serve, pour into glasses filled with ice; top with whipped cream, caramel sauce and crushed cereal.
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Use medium or dark roast coffee beans to make the cold brew coffee.
Toasting the cereal intensifies the flavor, resulting in a more flavorful cereal milk.
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