Inspired by a drink she tasted at a barista competition in Los Angeles, Rising Star’s Erika Durham came up with the FLOOP, a cereal-milked, powder pink take on the popular cortado.
2 cups Fruit Loops, crushed
½ gallon whole milk
Espresso shot (or very strongly brewed coffee)
Add cereal to the milk and soak for 12 hours, refrigerated. After 12 hours, strain the cereal from the milk. Pull a ristretto shot of espresso, or brew very strong coffee in a moka pot. Steam the Fruit Loop milk so that it is textured similarly to a cappuccino, or warm on low heat on a stove top, whisking for texture. Pour the milk over the espresso or coffee and serve.