Clara-jillo Recipe

Combine 2 oz whole milk and 0.25 cup Cinnamon Toast Crunch cereal in a jar. Seal and let steep at room temperature for 15–30 minutes (short steep preserves brightness).

Strain milk through a fine-mesh sieve or cheesecloth into a container, pressing gently to extract milk. Reserve cereal-infused milk. Chill until needed.

Prepare the milk clarification

In a small bowl, whisk 1 egg white with 1 oz cold water until just combined and slightly frothy. Add 2 tbsp (approx 1 oz) of the chilled Cinnamon Toast Crunch milk to the egg white mixture and whisk to combine. This mixture will act as the milk/egg matrix for clarification.

In a separate mixing glass, combine reposado 1.5 oz, mezcal 0.5 oz, Licor 43 0.75 oz, cold brew 2 oz, fresh lemon juice 0.5 oz, and honey cinnamon syrup 0.5 oz. Stir gently to combine.

Pour the spirit/coffee mix into the egg-white + milk mixture. Stir slowly for 30–45 seconds to let proteins bind with oils and particulates. Let the combined mixture rest for 20–30 minutes at cool room temperature so solids coagulate.

Line a fine-mesh sieve with cheesecloth (double layer). Slowly pour the coagulated mixture through the lined sieve into a clean container, allowing the clarified liquid to drip through without forcing. If you want an extra-clear result, pass the liquid through a coffee filter or fine microfilter once more. You should end up with a silky, clarified cocktail base (approximately 4–4.5 oz).

Combine 2 oz heavy cream, 0.5 tbsp honey, 0.25 tsp ground cinnamon, and 0.125 tsp vanilla extract in a small jar or milk frother.

Froth vigorously with a handheld frother or shake in a jar and then aerate with an electric frother until you have a thick, velvety cold foam. Chill briefly if foam warms.

Fill a rocks glass or coupe with one large ice cube (or leave empty if serving up). If you prefer a subtle milk note, rinse the glass with 0.25–0.5 oz of the reserved Cinnamon Toast Crunch milk and discard the excess (swirl and pour out), or simply add a splash into the clarified base before pouring.

If serving over ice: add large ice to the glass. Gently pour 3.5–4 oz of the clarified cocktail base over the ice. If serving up, chill the clarified base and coupe, then pour 3.5–4 oz into the coupe.

Spoon or gently pour 1–1.5 oz of the honey cinnamon cold foam over the top to form a creamy cap.

Dust the foam lightly with a pinch (~0.05–0.1 tsp) of ground cinnamon and garnish with a toasted cinnamon stick if desired.

Serve immediately. Sip through the foam to enjoy the layered notes of reposado, smoky mezcal, Licor 43 sweetness, cold brew depth, and the nostalgic cereal-milk and cinnamon finish.