Breakfast for Champions is not your traditional breakfast, and before I say anything else, it is not for kids. It is more of an attempt at bringing back childhood memories, like vacations, no worries, and good times. Having cereal, milk, and some berries in the morning is an easy and fast go-to breakfast, but this time is served with a slight twist.
Breakfast for Champions is not meant to be served for breakfast, even though after a couple of those, you might feel like an actual “Champion,” ready to take on the world. It is a whiskey-based drink with a caramel-vanilla taste and some pomegranate aroma.
The dehydrating method used here is the same as the one used to make the Campari Cotton Candy.
Two different techniques can be used to make the drink; one is to create a foam, and the other one is instead of making a foam, put the tea mix in a mold of choice and serve it on the plate beside the cereal.
Breakfast for Champions
Ingredients
- 1 ½ oz Bourbon
- ½ oz vanilla syrup*
- 2 oz milk
- 2-3 cups Pomegranate flavored cereal*
- 2 oz Butterscotch
- Food dehydrator
- 1 oz single malt scotch
- 15 oz Lapsang Souchong tea – or any other flavored tea*
- 2 tsp of brown sugar
- 2.5 gr. Xanthan gum
Instructions
To make the drink:
Put the dehydrated cereal in a small cereal bowl with a spoon.
Serve the drink beside it, with the foam on top of it, or use a mold to make a Champion trophy.
*Vanilla syrup in the drink can be
substituted with a few drops of vanilla extract or ½ oz vanilla liqueur.
Vanilla syrup:
1 cup water
1 cup sugar
2-3 teaspoons vanilla extract
1 vanilla bean
Simmer the water and the sugar on the stove until the sugar is completely dissolved.
Don't let it boil. Stir in 2-3 teaspoons of vanilla extract. Simmer for about 1 minute.
Remove from the heat. Let it cool down before bottling it. Put in the fridge. It should last for about 3-4 weeks.
If using a vanilla bean, slice the vanilla bean pod and scrape the seeds into the syrup. You can drop in the vanilla pod as well. Strain the syrup and bottle it.
Flavored cereal:
Infuse the cereal with Butterscotch liqueur – mix, cover, and let stay overnight. Put it in the dehydrator until the cereal is dry and no more liquid left. Store in an air-tight container.
Foam:
Blend using an immersion blender. Let it sit for a couple of hours in the fridge to eliminate the air bubbles. Put it into an iSi type of canister and charge it with one N20 cartridge for a 0.5L canister.
Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.
More on Foams.
