Fruity Pebble Milk Syrup
Christina Tosi of Milk Bar in NYC has an amazing cereal marshmallow cookie that everyone should try once. I believe there is even a gluten free version for those that are allergic or sensitive to gluten. As a side note, here’s the recipe for the cookie if you want to try and make it yourself, or buy some to be shipped to your home. Cereal Marshmallow Cookie Recipe
I mention this cookie because it is what inspired this Grey Season syrup. It’s fun, silky and just delicious. Oh the many cocktails we’ve made with this syrup. Oh the many laughs we’ve had while drinking these cocktails. Enjoy for yourself.
Ingredients
1.25 cup whole milk
Note: You could substitute with non dairy or low fat milk if you prefer but it won’t come out as full feeling
1 cup white cane sugar
1 cup of Fruity Pebbles
1/4 teaspoon of vanilla extract
Technique
Preheat your oven to 300° F
Spread the Fruity Pebbles out on a sheet pan and roast it in the oven for 15 mins. Take it out and let it cool.
In a sauce pot on the stove, add in milk, sugar and vanilla extract
Heat the milk on medium-low heat and stir slowly often to prevent caramelizing the sugar and burning the fats in the milk.
When a low rolling boil occurs, turn the heat to low and add in the fruity pebble.
Stir until the cereal is well mixed in the liquid. Cover the pot and turn off the heat.
Let it steep and cool for at least 15 minutes.
Once cool, filter the content of the pot through a nut bag or cheese cloth.
Squeeze the cereal to extract more of the liquid out of it
Store it in a clean glass container in the fridge for up to 1 week.