A NOSTALGIC FLAVOR GOES BEYOND THE REALM OF BREAKFAST AND EXTENDS TO OTHER CONFECTIONERIES
Have breakfast for dessert as the beloved cereal is infused in sweet treats
Cereal is fast becoming a trend not as a food item to be enjoyed for breakfast but more as a snack, dessert, or even a cocktail. In New York, Momofuku Milk Bar created buzz with its cereal milk and cereal soft serve while Kith Treats, a cereal bar and cafe in Brooklyn, not only offers a wide assortment of cereals (23, to be exact, and with 22 different toppings and four milk varieties to choose from) but also cereal-flavored ice cream and milkshakes.
Rice Krispies cereal has long been lodged into chocolate bars and cornflakes into the base of a cheesecake or simply coated with chocolate (think pasalubong from Baguio), but now, you can find cereals incorporated even in cupcakes and churros. This trend also ties into people’s current fascination for nostalgic desserts, as most of us got introduced to these cereals when we were kids.
When I was younger, I thought that an innovative thing to do with my morning cereal was to mix a bunch of them together (think Honey Bunches of Oats + Cocoa Puffs + Cinnamon Toast Crunch). The combinations may not have always worked, but they definitely boosted breakfast’s excitement level (it got me on a sugar high, too). As an adult, I have become a bit more creative and you should, too. Here, I boiled, puffed, blanched, creamed, toasted, baked, powdered, and manipulated these cereals in ways I normally wouldn’t. The result: a quirky and super fun plated dessert.