Cinnamon Toast Crunch Shot

Not gonna lie, the first time I tried a Cinnamon Toast Crunch Shot, I expected it to be a little too sweet. Then I took one sip and immediately got why people keep making this at parties. It tastes like cinnamon cereal milk in the best way, but with that warm kick from Fireball.

I love this because it feels like a “treat” shot without being complicated. You are not layering five things or hunting down weird syrups. It is basically two main ingredients, a quick shake, and you are done. The cinnamon sugar rim makes it feel special, even if you are mixing it in a small kitchen with zero prep time.

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Why You’ll Love This

This shot is creamy, cinnamon-forward, and super simple, which is a great combo when you want something that tastes like effort without actually taking much effort. The flavors land somewhere between a cinnamon latte and cereal milk, and people tend to react with an instant “wait, what is this?”

• Fast to make: It comes together in a minute once your rim is ready.
• Two-ingredient magic: Fireball and RumChata do most of the work.
• Crowd-pleaser: Even folks who “don’t like shots” usually like this one.
• Dessert vibe: Great after dinner or with sweets.
• Easy to scale: Multiply the recipe for a whole round.
• Fun presentation: That cinnamon sugar rim looks great in photos.

If you want a shot that feels cozy and playful, this one is hard to beat.

Ingredients

This drink works because it balances spicy cinnamon heat with a creamy, sweet base. Fireball brings the cinnamon punch, and RumChata softens it with a smooth, milky finish. The cinnamon sugar rim adds a little crunch and aroma right when you lift the glass, which makes the whole thing feel more complete.

• 1 oz Fireball Whiskey
• 1 oz RumChata
• Cinnamon sugar

A few quick notes that help:

Fireball is strong on cinnamon and pretty sweet, so you do not need extra syrup. RumChata is creamy and lightly spiced, so it rounds everything out. Tip: Keep RumChata cold in the fridge so the shot tastes extra smooth once shaken.

For the rim, a 2:1 sugar-to-cinnamon mix is the sweet spot. Too much cinnamon can turn bitter or dusty. If your cinnamon is old and smells faint, swap it for fresh. It matters more than people think.

Suggested Liquor Brands and Substitutions

You do not need top-shelf bottles here, but the right picks make the shot taste cleaner and smoother. I usually grab the standard brands for this because they hit the exact flavor people expect. If you are missing something, there are a few easy swaps that still keep the “cinnamon cereal” vibe.

• Fireball Whiskey: The classic choice and the flavor most people know.
• RumChata: The go-to creamy base with a cinnamon-vanilla vibe that fits perfectly.
• Sub Fireball with cinnamon whiskey: Any cinnamon whiskey works, but taste it first. Some brands are less sweet, so the shot may feel sharper.
• Sub RumChata with a cream liqueur: Irish cream can work in a pinch, but it will taste more chocolatey and less cereal-like.
• Make it softer with half-and-half: If you want less alcohol bite, use ½ oz RumChata + ½ oz half-and-half and keep Fireball at 1 oz. Only do this if serving right away.
• Boost the cinnamon with cinnamon syrup: If your cinnamon whiskey is mild, add ¼ oz cinnamon syrup to bring back that signature flavor.

Warning: Cream liqueurs can curdle if mixed with very acidic ingredients. This recipe is safe as written, so do not add citrus.

Equipment and Glassware

You do not need anything fancy, which is part of the charm. This is a “make it at home” kind of shot, and it still comes out looking good.

Here is what you will use:

• Cocktail shaker
• Ice
• Jigger or measuring cup
• Small plate (for cinnamon sugar)
• Shot glass
• Optional: fine strainer (nice if you want a super smooth pour)

A standard 1.5 oz shot glass works, but a slightly larger one is great if you want room for whipped cream. If you do not have a shaker, a mason jar with a tight lid can work too. Just make sure it seals well before you start shaking.

How to Make It

This shot is simple, but the order matters. Rim first, shake second, strain last. I learned the hard way that if you shake first and then start messing with the rim, your shot warms up while you are distracted. It still tastes fine, but cold is better here.

Step-by-step

1. Make the cinnamon sugar rim.
   Mix granulated sugar and cinnamon in a 2:1 ratio on a small plate.
2. Prep the glass.
   Dip the rim of your shot glass in simple syrup, then dip it into the cinnamon sugar mixture. Set it aside.
3. Fill your shaker with ice.
   Enough ice matters because it chills the drink fast and helps the texture come out creamy.
4. Add the liquors.
   Pour 1 oz Fireball Whiskey and 1 oz RumChata into the shaker.
5. Shake hard for 15 seconds.
   You want it very cold and well mixed. A strong shake also helps it pour smoother.
6. Strain into the shot glass.
   Pour carefully so you do not mess up the rim.
7. Garnish if you want.
   Add a small swirl of whipped cream or a light sprinkle of cinnamon.

Once you try it, you will probably start tweaking the sweetness or spice level a little, depending on your taste. That is normal and part of the fun.

Pro Tips

Little details make a big difference with creamy shots. These are the things that keep it tasting smooth, looking clean, and feeling worth repeating.

• Chill the RumChata first: Cold RumChata gives you a thicker, creamier finish.
• Use fresh cinnamon: If it smells weak, it will taste weak.
• Do not skip the rim: The cinnamon sugar hits your nose first, and that sells the “cereal” vibe.
• Shake longer than you think: 15 seconds is the sweet spot for texture and chill.
• Strain slowly: A rushed pour can smear the rim and make it look messy.
• Keep it simple: Do not add citrus or soda to this. Cream plus acid is a bad combo.
• Make a “rim station” for parties: Set out the cinnamon sugar mix and let people rim their own glasses.
• Taste your cinnamon whiskey: Some brands are hotter or less sweet than Fireball, so adjust if needed.

Once you have the base down, try small changes one at a time. That way you know what actually improved it.

Variations

This shot is easy to customize without losing what makes it recognizable. If you want to switch it up for different guests, these ideas work well.

• Mini Cinnamon Toast Cocktail: Serve it in a small rocks glass over ice instead of a shot. Same proportions, just a slower sip.
• Whipped cream topper: Add whipped cream and a dusting of cinnamon for a dessert-style finish.
• Caramel twist: Add ¼ oz caramel syrup to the shaker for a sweeter, candy-like note.
• Extra spice version: Add a tiny pinch of cinnamon in the shaker, then strain well.
• Low-alcohol version: Use ½ oz Fireball + 1½ oz RumChata and serve in a small glass.

If you want a non-alcoholic version, it will not match exactly, but you can mimic the vibe with chilled horchata or cinnamon milk and a cinnamon sugar rim.

When to Serve and Pairings

This is a cozy shot, so it fits best when people are in a snacky mood or ready for dessert. It also works when you want a fun round that is not overly intense.

Great times to serve it:

• Holiday parties
• After-dinner hangs
• Birthday pre-game
• Friendsgiving
• Game night

Pair it with:

• Churros or cinnamon donuts
• Snickerdoodles or sugar cookies
• Apple pie or apple crisp
• Salted popcorn: The salty-sweet contrast is surprisingly good
• Coffee drinks: Even basic iced coffee works well next to it

If you want to link to related recipes on your site, pair it with other dessert-style cocktails like a creamy martini, a cinnamon whiskey drink, or a simple after-dinner shot.

Storage and Serving Notes

This shot is best fresh. The texture and temperature matter, and it takes almost no time to make, so there is not much benefit to prepping it hours ahead.

If you want to batch for a party:

• Mix Fireball and RumChata in a sealed container.
• Store it in the fridge for up to a few hours.
• Shake individual servings with ice right before pouring.

Tip: If your mix sits too long, give it a quick stir or shake before serving because the texture can change slightly over time.

For serving size, the standard recipe makes one 2 oz shot. For a round of 6, multiply everything by 6 and shake in batches.

FAQs

Shots like this bring up the same questions every time, especially when someone sees RumChata for the first time.

Can I make Cinnamon Toast Crunch Shots ahead of time?
You can mix the liquors and chill them, but shake with ice right before serving. That shake is what makes it cold and creamy instead of flat.

Does RumChata need to be refrigerated?
It is shelf-stable unopened, but once opened, keeping it in the fridge helps maintain taste and texture. Cold RumChata also makes the shot better.

What if I do not have simple syrup for the rim?
You can use honey thinned with a tiny splash of warm water, or even a little flavored coffee syrup. You just need something sticky so the cinnamon sugar grabs.

Will this curdle?
Not with the ingredients listed here. The biggest risk is adding citrus or something acidic. Stick to cinnamon whiskey and cream liqueur and you are good.

Can I make it into a bigger cocktail instead of a shot?
Yes. Pour the same mix over ice in a rocks glass, or double it and serve in a coupe. The rim still works and makes it look great.

How do I keep the rim neat?
Dip lightly, then rotate the glass in the cinnamon sugar instead of pressing down hard. Also, do not touch the rim after you coat it.

More Cocktails to Try

If you like sweet, creamy, or cinnamon-forward cocktails, here are a few directions to go next. These are all in the same “easy to love” lane and tend to do well at parties.

• Snickerdoodle Martini
• Green Tea Shot
• The Duck Fart Shot
• Apple Pie Martini
• Red Snapper Shot