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Parve
Easy
2 Hours, 10 Minutes
Diets 
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.
2 cups (52 grams) Rice Krispies cereal
2/3 cup (150 grams) coffee liqueur, divided
1/2 cup (4 ounces) half and half (or substitute with coconut/soy creamer)
3 tablespoons (1.5 ounces) Lvov or other vodka
1/2 teaspoon sugar
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).
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!
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