Edible White Russian
Chef Brian Funk | Reinhart Division Chef, Shawano-Marquette
- 7 oz Rice Krispies
- 9 oz Kahlúa
- Mix ingredients and spread on sheet tray. Set oven at lowest temperature and dehydrate for two hours to three hours. Check on them and stir often.
- 8 oz half-and-half
- 3 oz vodka
- 1 tsp sugar
- In a shaker, add ice cubes, half-and-half, sugar and vodka. Shake until sugar dissolves. Strain into a Mason jar or other type of glass. Put cereal in a bowl and add milk. This is key: Allow it to sit for a minute so that the cereal will have time to infuse milk. If you don’t, you will only taste vodka. The longer it sits, the more it will taste like a White Russian cocktail.