Recipe: Dulce de Leche Churros and Bourbon Milk Punch

Food & Living
"Recipe: Dulce de Leche Churros and Bourbon Milk Punch"

With the holiday season upon us, it’s time to begin thinking of entertaining for your friends and family. With tons of traditional holiday recipes available, Pebbles cereal is daring you to change it up this year and tweak tradition adding more flavor and color to your spread.

Ditch the egg nog this year and surprise your guests with a Fruity Pebbles Bourbon Milk Punch using cereal milk – an unexpected treat that will have your guests reminiscing on their childhood.

For guests who can’t resist churros during the holiday, Cocoa Pebbles Churros with dulce de leche sauce will surely be a hit for guests of all ages.




Fruity Pebbles Milk Punch

Prep Time: 5 minutes

Total Time: 35 minutes

Makes 1 glass



1/2 cup Fruity Pebbles Cereal

1 cup whole milk

2 ounces bourbon

1/4 teaspoon vanilla extract

Ice cubes


Garnish (optional):

1 Tablespoon thawed whipped topping

Dash of nutmeg

1 teaspoon Fruity Pebbles cereal



Combine Fruity Pebbles and milk in a cereal bowl. Allow to sit for 30 minutes. Strain out milk and discard cereal.

In a cocktail shaker, combine the Fruity Pebbles cereal milk, bourbon and vanilla extract with 3 ice cubes, and shake until frothy, about 30 seconds.

Strain into a double-old fashioned glass filled with ice.

Optional: Garnish with a dollop of thawed whipped topping, a dusting of nutmeg and sprinkle of cereal.




Cocoa Pebbles Churros

Prep Time: 30 minutes

Total Time: 1 hour

Makes 2 dozen, 1 churro each



Cinnamon and Cocoa Pebbles Coating:

1/2 cup Cocoa Pebbles cereal

1/4 cup sugar

2 teaspoons ground cinnamon


Cocoa Pebbles Churros:

1 cup water

2 Tablespoons sugar

1/2 teaspoon salt

2 Tablespoons butter

3/4 cup all-purpose flour

1/2 cup Cocoa Pebbles cereal

Vegetable oil


Dulce de Leche Dipping Sauce:

1/2 cup canned prepared Dulce de Leche (available in Latin markets or grocery aisles)

1/4 cup sweetened condensed milk



In a food processor, grind cereal into a fine powder.


For coating:

Combine 1/4 cup ground cereal, sugar and cinnamon in a shallow bowl.  Set aside.


For churro dough:

In a small saucepan over medium heat, whisk together water, sugar, salt and butter. Bring the mixture to a boil then remove it from the heat. Stir in the flour and 1/4 cup ground cereal, mixing until it forms a ball.

Heat vegetable oil in a large, heavy-bottomed deep pot set over medium-high heat.  There should be about 3 inches of oil in the pan as well as 3 inches above the oil to prevent it from bubbling over.  Heat oil until it reaches 375 degrees F.

Transfer the dough to a cloth or heavy-duty pastry bag fitted with a large star tip.

Pipe about 6 inches of dough over the pot of oil and fry until golden-brown.  Depending on the size of your pot, you can cook two or three churros at a time.

Transfer the churros to a paper towel-lined plate.  Cool for about 2 minutes, then roll in the cinnamon-sugar mixture. Repeat process with remaining dough.


For dipping sauce:

In a small saucepan over medium heat, combine Dulce de Leche and sweetened condensed milk.  Heat until melted.  Serve warm with prepared churros.