With St. Patrick’s Day just around the corner, I was inspired to create a festive holiday treat. This treat happened to be a delicious pairing of a cocktail and cookies!
A few weekends ago, I was watching an episode of Trisha Yearwood making a cereal cocktail, I thought it sounds like it might just be good and I thought one day I will try making it so I saved the recipe in my ‘things to make’ notebook. As I was thinking of St. Patrick’s day recipes, it dawned on me that I could try her cocktail recipe and substitute the cereal she used for Lucky Charms, but of course! Since this cocktail recipe has the milk flavoring of the Lucky Charms cereal, it was a perfect recipe to pair with cookies!
The mini cookies are scrumptious bite size treats!
When rimming the glasses with crushed cereal, I also included the marshmallows which added a rainbow of colors.
To add some final festive touches to the cereal cocktail, I used these lime green striped paper straws and added these St. Patricks’s day free party printables from Hoosier Homemade. Rather than using them as cupcake toppers, I instead punched a whole in the middle of the printable tag and ran my drinking straw through it.
‘Lucky Charms Cereal Cocktail’ recipe
(adapted from this recipe)
- 5 oz bag of Pepperidge Farm Milano minis Mint Chocolate
- 4 oz Ghirardelli White Chocolate Premium Baking Bar
- Betty Crocker Neon Gel Food Colors (I used only the Neon Green)
- 0.85 oz. Green Confetti Decorating Candies (I used ChocoMaker Sugar Shapes)
- 4.8 oz Shimmering Sugar (I used the gold one from this set)
- Remove all the mini cookies from its packaging and line them up on parchment paper.
- To melt chocolate over the stove, heat a small pot with several inches of water. Cover the top with a tightly fitting, heat-proof bowl. Make sure that the steam cannot escape. Also, check to make sure the surface of the water does not touch the bottom of the bowl. Break apart each chocolate square and place in the bowl. Allow the chocolate to melt in the bowl, stirring occasionally with a rubber spatula, until it is completely melted.
- Lower the heat to very low and stir to make sure it’s a smooth consistency. Once you have reached the smooth consistency, using your neon green gel food coloring, place 2-3 drops into the melted white chocolate, to get your desired color. While still warm, take one Milano cookie at a time and spoon a small amount over the bottom half of the cookie. (Do not dip the cookie in the chocolate because the chocolate from the cookie will melt into your dyed white chocolate). Place the dipped cookie over a paper plate and alternate sprinkling some of the shimmering sugar and the confetti candies onto the melted chocolate part of the cookie. Place the decorated cookie on the parchment paper. Repeat this process until you have decorated each cookie.
- Let the cookies sit in room temperature for about an hour so that the melted chocolate can harden. For quicker results, you can refrigerate them for about 30 minutes.
- Serve on a platter and enjoy!
Dipped Milano Minis Mint Chocolate recipe
- 3 cups whole milk
- 1 1/2 cups Lucky Charms cereal
- 2 shots, Jameson Irish Whiskey
- 2 shots, RumChata
- Place the milk and 2 cups of the Lucky Charms cereal in a pitcher or large liquid measuring cup. Let steep in the refrigerator for 1 hour, and then strain, pressing out the milk with a wooden spoon.
- Crush the remaining 1/2 cup cereal by placing in a zip lock bag and use a roller pin to roll over the cereal, crushing into a fine texture. Place crushed cereal in a shallow dish. Place a little of the cereal milk in a second shallow dish. Coat the rims of 2 rocks glasses (or mason jars) by first dipping in the milk and then in the cereal. Fill each glass with ice.
- Fill a pitcher with ice and add the Irish Whiskey, RumChata liqueur and cereal milk. Stir well and pour in the prepared glasses.
- Serve and enjoy!
-Photos by Rose Angel Lopez / St. Patrick’s Day Printables via Hoosier Homemade
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