Lately I’ve been crazy for cocktail-inspired desserts. Classic cocktails and desserts are two of my favorite things, so when they’re paired together I can’t resist! These adult-only White Russian Cereal Cocktail Bars are the dessert of my dreams.
The cereal layer is made by combining Cocoa Puffs with espresso powder, coffee liqueur, marshmallows and dark chocolate. The combination is decadent, rich and tastes remarkably like the base of a White Russian cocktail. But what really makes these bars complete is the frosting. Made with melted vanilla baking chips, powdered sugar and vanilla vodka, the frosting is smooth, creamy and balances out the rich cereal layer perfectly.
Like their cocktail namesake, these spiked Cocoa Puffs squares are best served cold.
Keep ‘em in the fridge.
We were really excited to have award-winning cookbook author Raghavan Iyer in our kitchens for Taste Talks, our guest speaker series. If you were lucky enough to get your hands on a copy of 660 Curries or Betty Crocker’s Indian Home Cooking then you’ve definitely seen some of his recipes.
Raghavan did a cooking demonstration for us, and I wish you could have been there. The aroma of toasted spices lingered in the air…it smelled so delicious! He also shared a few important tips and facts about Indian cooking including one suggestion that I personally practice: using whole spices and grinding them yourself. There’s so much more flavor that comes out when you do.
The recipes Raghavan made were from his new book, Indian Cooking Unfolded. Here’s what we tried…