As someone who grew up eating cereal dry and who currently resides in an abode of skim milk drinkers, the only occasions in which I’ll actually pour milk onto my cereal are for official reviews. That’s not to say I’m always a “dry” cereal eater by any stretch of the imagination, and over the years have attempted to facilitate the delivery of sugar to mouth through the use of, shall we say, “alternative mediums.”
Today begins day one of the Alternative Cereal Mediums Week. On tap this week? Explorations in eating cereal with whipped cream, yogurt, orange juice, coffee, and yes, butter. Just because Paula Deen is laying off doesn’t mean I have to.
Also Diet Coke, because I’m curiouse. This is a blog which runs with scissors, if you didn’t already know. Don’t like it? Get your blog. Of course, other mediums will be contemplated as well, and I hope your suggestions will come in handy in planning other future alternative cereal medium weeks. So if you’ve got a good call, or you just want to see me try Honey Nut Cheerios in chicken broth, now is the time to speak. Comment here, or shoot me an email at AdamWCF – at – gmail.com. Onto the whipped cream!
- Cereal: Double Chocolate Krave
- Medium: Lucerne Whipped Light Topping
Chocolate and whipped cream? Should work, right? I like the idea, but something isn’t right. For starters, it’s kind of like pouring air into your cereal. Air with a weak but non-reconcilable cream flavor, depending on the fat content of your whipped cream (I’m using this light stuff.) Not bad, but not the creamy or thick viscosity that can penetrate into the cereal, and not as neutral in taste as you’d like. Likewise, it melts fairly easily, and despite going moderately crazy with my canister, I feel like I’m getting short-portioned. Not that I don’t like it. There is an addition of vanilla infused flavor that’s sweeter than milk and not so lactate, and it pairs well with the chocolate. But it doesn’t help with making the interior filling creamy or richer. Begs further exploration in variations of fat content, temperature stored, and cereal choice.