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Cinnamon Toast Crunch Martini

Here’s a special treat from behind the bar – the Cinnamon Toast Crunch Martini. This cocktail has a smooth RumChata base, spiced up with cinnamon whisky, and sweetened with vanilla vodka. It’s like enjoying your favorite childhood cereal in a whole new way. The cereal adds a playful crunch that complements the creamy mix. It’s always a hit at parties or as a novel dessert drink.

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cinnamon toast crunch martini

Cinnamon Toast Crunch Martini

Prep Time: 5 minutes
5 from 2 votes
Course: Drinks
Cuisine: American
Keyword: cinnamon, Martini, vanilla vodka
Servings: 1 drink
Author: Paul Kushner
Combines the smoothness of RumChata with the spicy kick of cinnamon whisky and vanilla vodka, all wrapped up with a crunchy, cereal finish.


  • 3 ounces RumChata
  • 1 ounce Cinnamon Whisky you can use Fireball
  • 1 ounces Vanilla Vodka
  • Cinnamon Toast Crunch Cereal for garnish or rimming the glass


  • Prepare the Glass: (Optional)
  • Pour a small amount of honey or light corn syrup onto a plate.
  • On a separate plate, spread out the crushed Cinnamon Toast Crunch cereal.
  • Dip the rim of your martini glass first into the honey or syrup to coat it lightly, then dip into the crushed cereal to create a flavorful rim.
  • Mix the Drink:
  • Fill a cocktail shaker with ice to chill the ingredients properly.
  • Pour the RumChata, cinnamon whisky, and vanilla vodka into the shaker.
  • Secure the lid and shake vigorously for about 15-20 seconds, or until the mixture is well-chilled.
  • Serve:
  • Strain the mixture into the prepared martini glass, being careful not to disturb the rim.
  • Optionally, you can garnish with a small sprinkle of ground cinnamon or a few Cinnamon Toast Crunch pieces for an extra decorative touch.
  • Enjoy:
  • Serve immediately and enjoy the creamy, spicy, and sweet flavors of your Cinnamon Toast Crunch Martini.
Tried this recipe?Leave a comment and let us know how it was!
Cinnamon Toast Crunch Martini
See also  The Vesper Martini
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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