Cinnamon Toast Crunch Shot Cocktail Recipe

I love making fun cocktails at home, and the Cinnamon Toast Crunch Shot is one of my favorites. This sweet and creamy shot really tastes like the cereal—perfect for parties or just hanging out on a quiet night.

It’s honestly so easy to put together, so you don’t need to be a cocktail pro. Anyone can make it, which is part of the charm.

The recipe uses cinnamon whiskey and RumChata to nail that flavor. Sometimes I’ll splash in a bit of ginger beer for a kick, or a touch of simple syrup if I’m feeling extra sweet.

You get a smooth drink with just the right balance of spice and sweetness.

Cinnamon Toast Crunch Shot Cocktail Recipe

This shot really does remind me of the famous cereal. It’s made with RumChata and Fireball whisky, which is a sweet, cinnamon-flavored treat for any get-together.

Equipment

• Cocktail shaker
• Shot glasses
• Jigger or measuring shot
• Small plate or bowl (for cinnamon sugar)
• Spoon
• Small strainer (for shaker)
• Napkin or paper towel

These tools keep things tidy and make mixing easy. I like clear shot glasses so you can actually see the light tan color—looks inviting, right?

If I’m making a bunch, I just set up my little station ahead of time.

Ingredients

• 1 ounce RumChata
• 1 ounce Fireball Cinnamon Whisky
• Cinnamon sugar (for rimming)
• Whipped cream (optional)
• Cinnamon Toast Crunch cereal (for garnish, optional)

RumChata brings the creamy sweetness. Fireball brings the cinnamon heat.

The cinnamon sugar rim is fun—it’s like the cereal dust, honestly. Sometimes I’ll add whipped cream and a cereal piece to top things off.

Instructions

• Pour a bit of cinnamon sugar onto a plate.
• Wet the rims of your shot glasses and dip them in the sugar.
• Fill a cocktail shaker with ice.
• Add 1 ounce RumChata and 1 ounce Fireball Cinnamon Whisky.
• Shake well for about 10 seconds.
• Strain into your prepared shot glasses.
• Top with whipped cream and a piece of cereal if you want.

I use a jigger to keep it balanced. Shaking with ice chills the shot fast and makes it go down smooth.

You can make a few of these at once, which is handy.

Notes

If you want more cinnamon, just up the Fireball a bit. For something a little softer, add more RumChata.

Some people swap in Bailey’s for a twist, but it’s not quite the same. For a batch, multiply the recipe and mix in a pitcher, then shake each pour with ice before serving.

The cinnamon sugar rim is totally optional, but I like the extra touch. Garnishing with real Cinnamon Toast Crunch cereal is playful and, honestly, people love it.

I’ve tried milk or regular cream but it just doesn’t work—stick with RumChata. Making each shot fresh is worth it.

If you want a non-alcoholic version, try cinnamon milk with a splash of vanilla. It’s not the same, but still kind of fun.

Tasting Notes

When I take a sip of a Cinnamon Toast Crunch Shot, the first thing I notice is how sweet it is. The creamy liqueur and cinnamon whiskey really team up to make a taste that’s honestly a lot like the cereal.

The shot is both creamy and a little bit spicy. I can taste the heat from the cinnamon, but it’s not overpowering.

Instead, it mixes in with those smooth, milky notes. I get sweet and spicy flavors with each sip.

The sweetness hits first, then that nice kick of cinnamon sneaks in. It’s almost like drinking a dessert, which I find pretty fun.

Honestly, this shot tastes just like the milk left over from a bowl of Cinnamon Toast Crunch—only with a bit of warmth from the whiskey. It’s a playful choice, especially if you’re into sweet cocktails.

The finish leaves a light cinnamon aftertaste lingering on my tongue. The flavors stick around for a bit, and honestly, it kind of makes me want another sip.