Cereal Cinnamon Crunch Shake Recipe

Prepare cereal crumble and rim

Place 1 cup Cinnamon Toast Crunch in a plastic bag and crush with a rolling pin or pulse in a food processor until coarse crumbs form. Pour crumbs onto a shallow plate. Brush the outer rim and top inside edge of a tall milkshake glass with melted butter (about 2 tsp). Firmly dip the rim into the cereal crumbs, twisting to coat evenly. Set glass aside to set while you prepare the rest.

Add icing drip

Warm the vanilla icing slightly (microwave 10–15 seconds) so it's pourable but not runny. Spoon or drip the icing around the inside rim of the glass so it creates decorative drips down the sides. Immediately press additional crushed cereal onto the icing on the rim so it adheres. Place glass in the fridge for 5 minutes to set.

Whipped cream and extra crumble

Reserve about 1/2 cup of the crushed cereal for topping. Have whipped cream ready in a piping bag or can to finish the shake.

Make batter: In a small bowl whisk together 1/2 cup flour, 1/2 tsp baking powder, 1 tsp sugar, and 1/8 tsp salt. In another bowl combine 1/4 cup milk, 1/2 beaten egg, and 1 tsp melted butter. Pour wet into dry and stir until just combined (batter will be slightly lumpy).

Cook pancakes: Heat a nonstick skillet over medium-low and lightly grease. Spoon about 1–2 tablespoons of batter per mini pancake to form 2–3 inch pancakes. Cook 1–1.5 minutes until bubbles form, flip and cook 30–45 seconds more. Stack 3 small pancakes per shake. Brush the top pancake lightly with 1 tbsp maple syrup (optional) so icing drips/stick later.

Assemble mini stack: Place a small dollop of vanilla icing between each pancake to glue the stack. Keep stacks warm on a plate; you will mount them on top of the finished shake.

Combine ingredients: In a blender add 3 cups vanilla ice cream, 1 cup whole milk, 1 tsp vanilla extract, 1 tbsp powdered sugar, and 1 tsp ground cinnamon.

Blend: Pulse/blend on low to medium until smooth and thick — about 15–30 seconds. Do not over-blend or the shake will become too thin. If too thick to pour, add up to 2 tablespoons more milk; if too thin, add a few tablespoons of ice cream.

Taste and adjust: Taste for cinnamon and sweetness; add a pinch more cinnamon or 1/2 tsp powdered sugar if desired and briefly pulse to combine.

Pour shake: Remove chilled decorated glass from fridge and carefully pour the shake into the glass, leaving about 1.5–2 inches of headspace for toppings.

Top with whipped cream: Pipe or spoon 1/4 to 1/2 cup whipped cream on top of the shake.

Add mini pancake stack: Insert a cocktail skewer through the center of the mini pancake stack (3 pancakes). Gently sit the stack on top of the whipped cream. If needed, drizzle 1 tbsp warmed vanilla icing over the pancakes so it drips a bit onto the whipped cream for adhesion.

Finish with cereal: Sprinkle the reserved 1/2 cup crushed Cinnamon Toast Crunch over the whipped cream and pancakes. Lightly dust with 1/4 tsp ground cinnamon and add optional chocolate or caramel drizzle.

Serve: Add a straw and serve immediately with a spoon for the pancake stack. Recommend consuming within 10 minutes for best texture.