There’s nothing new here in terms of the components; Rice Krispies and coffee liqueur-and-cream are each familiar and comforting. In using a creative technique to synthesize two established and previously distinct food ideas, we now have something that’s somehow both novel and familiar. Hat tip to Eben Freeman for the original idea.
In a large bowl, toss the Rice Krispies cereal with half the liqueur (1/3 cup). Do this until all the cereal is lightly and evenly coated but not soggy.
Spread the cereal in a single layer on a baking sheet lined with Gefen Parchment Paper.
Dry in the oven at its lowest temperature for about an hour or until dry and only slightly tacky. If using a dehydrator, dehydrate at 130 °F for one hour.
Repeat the first two steps to add a second coating of liqueur, and this time extend the drying time until completely dry and crispy (depending on the humidity, it could take several hours).
When serving this dessert, I always reserve a portion of just the sweetened cream alone without vodka for those who are not consuming alcohol. Once fully dehydrated, the coffee liqueur cereal contains no alcohol.
I give measurements for the coffee liqueur cereal component for those who want them, but the amounts can easily “eyeballed.” I like to make a large batch at once. It keeps for several months in a sealed container. A toaster oven works well for smaller batches (e.g., if you halve the recipe below).
Mix vodka and half-and-half. Stir in sugar to dissolve. Reserve in refrigerator. (Alternatively, shake the vodka and sugar with ice in a cocktail shaker, then strain and stir in half-and-half).
Now pour yourself a shot of cereal and milk!
To make it parve, substitute a soy or coconut creamer. Any non-dairy milk can also be substituted but will yield a thinner texture, although you can thicken it to a more creamy texture by blending in xanthan gum at 0.08% by weight (i.e., the weight of the milk times 0.0008).