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Froot Loops Martini

Froot Loops Martini

This Froot Loops Martini is a fun and colorful drink that turns a favorite childhood cereal into a sweet and creamy treat. The mix of loopy vodka, coffee liqueur, and milk creates a smooth blend that’s both nostalgic and unique. Topped with crunchy Froot Loops and served in a cereal-rimmed glass, it’s perfect for parties, late-night treats, or whenever you want something playful.

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Tasting Notes

The Froot Loops Martini brings playful breakfast nostalgia into an after-hours format. Loopy vodka blends with creamy milk and coffee liqueur to form a drink that’s part dessert, part late-night treat. The flavor lands somewhere between a bowl of cereal and a spiked milkshake, with a smooth texture and just enough sweetness. The crushed cereal rim adds crunch and a touch of whimsy, while whole Froot Loops on top enhance the aroma and theme. Expect creamy, fruity, and lightly roasted notes with a balanced finish that keeps you reaching for the next sip.

Equipment and Glassware

To make this Froot Loops Martini, you’ll need a cocktail shaker, jigger, and a plate or shallow dish for the cereal rim. A strainer ensures a smooth pour, and a spoon or muddler can help with pressing the garnish in place. Serve this cocktail in a rocks glass for its sturdy shape and wide rim, perfect for holding crushed cereal. You’ll also need a rolling pin or food processor if you want a finer cereal rim.

See also  Toblerone Cocktail

Ingredients:

  • 1 oz Loopy Vodka
  • 1 oz coffee liqueur
  • 1 oz milk
  • Crushed Froot Loops (for rimming)
  • Whole Froot Loops (for garnish)

Instructions:

  • Rim a martini glass with crushed Froot Loops.
  • Add loopy vodka, coffee liqueur, and milk to a shaker with ice.
  • Shake well until chilled.
  • Strain into the prepared glass.
  • Garnish with a few Froot Loops on top.

Pro Tips

  • Choose a vodka flavor that complements the cereal, such as berry or citrus
  • Use whole milk for the creamiest result, or try oat milk for a dairy-free version
  • For a more dramatic rim, coat the edge with honey or marshmallow fluff before dipping in crushed cereal
  • Chill the glass in the freezer for 5–10 minutes before rimming
  • Blend the drink with ice for a milkshake-like texture
  • Add a dash of vanilla or almond extract for extra dimension
  • Use a cocktail pick to thread the whole Froot Loops for a cleaner garnish
  • Serve with a straw if using a thicker rim or crushed ice

When to Serve

This Froot Loops Martini is a great fit for themed parties, game nights, retro events, or anytime you’re in the mood for something fun and unexpected. Its sweet, creamy flavor and eye-catching garnish make it a natural conversation starter. It works well as a dessert drink, especially when paired with colorful finger foods or sugary snacks. You can also serve it at brunches with a twist or at breakfast-for-dinner get-togethers for a playful surprise.

Which Liquor Brands to Choose

  • Vodka:
    • Three Olives Loopy
  • Coffee Liqueur:
    • Kahlúa
    • Tia Maria
    • Mr. Black Cold Brew Coffee Liqueur

Similar Cocktails

Froot Loops Martini

Froot Loops Martini

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: coffee liqueur, dessert cocktails, kahlua cocktails, vodka cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 1 oz Loopy vodka
  • 1 oz coffee liqueur
  • 1 oz milk
  • Crushed Froot Loops for rimming
  • Whole Froot Loops for garnish

Instructions

  • Rim a martini glass with crushed Froot Loops.
  • Add loopy vodka, coffee liqueur, and milk to a shaker with ice.
  • Shake well until chilled.
  • Strain into the prepared glass.
  • Garnish with a few Froot Loops on top.

Notes

Pro Tips

  • Use whole milk for a richer taste or a non-dairy option if preferred.
  • Chill your glass ahead of time to keep the drink cooler longer.
  • For extra flair, slide Froot Loops onto a cocktail pick for garnish.
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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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