How to Make Cinnamon Toast Crunch from Corn Flakes

For a slightly less serious post…

Reportedly, expatriates have an unnatural love for breakfast cereals. Unfortunately, this means we complain quite a bit about not being able to find decent varieties. When we do find some tasty brands (that have usually been imported from Europe), they are usually in upscale supermarkets like Shopright and Nakumatt. This means we end up paying about twice as much for a box of Kellogg’s Raisin Bran than we normally would.

In places like Kisangani, D.R. Congo, though, expats are happy just to find some good old-fashioned corn flakes (rarely the Kellogg’s brand with the rooster and more likely some random import from the Middle East). Soggy corn flakes and Nido powdered milk does the job on those mornings after a late night out at the local disco or expat bar. But when craving something more tasty, we have to be a bit inventive. Last week, I started creating my own version of General Mill’s Cinnamon Toast Crunch. Here is the recipe:

  • Corn Flakes
  • Milk (either from Nido powder or if you are lucky, from a long-life box)
  • Ground Cinnamon
  • Sugar

Mix 1 part cinnamon to 3 parts sugar. Pour desired quantity of corn flakes and milk into a bowl; I recommend 1 cup cornflakes to every 1/3 cup milk. Sprinkle cinnamon/sugar mixture over cornflakes to desired sweetness. Make sure to add cinnamon/sugar AFTER milk, otherwise all of the sweetness will end up in the milk and not on the corn flakes. Enjoy within 3 minutes or cornflakes will become too soggy to stomach.

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