You’ll want to make the Kahlua-infused Krispies ahead of time for this crunchy cocktail. Toss the cereal with 1/4 cup of the Kahlua liquor in order to coat, then in a dehydrator (or an oven on its lowest setting), dehydrate the Kahlua-coated cereal for one hour. Repeat the aforementioned step for another coat of Kahlua. Depending on your dehydrator or oven you may need to leave the cereal in it overnight to complete the drying/crisping process.

Yes, The Dude would approve. You can now have your cult classic cocktail and eat it too. What’s great about mixologist Eben Freeman’s recipe is that it’s not just some cereal drowned in two kinds of liquor and milk. Instead, the flavor of Kahlua is infused into the Rice Krispies cereal via dehydration. The moisture disappears and you’re left with a coffee-flavored cereal. So now you can snap, crackle, pop and buzz your way to happy this morning in more ways than one.

The Science Behind It: Dehydration. Dehydration is the process of drawing moisture (water) out of food in an effort to preserve or dry up its surface, according to Molecular Gastronomy: Exploring the Science of Flavor by Herve This. Traditionally, this technique been used primarily for preserving a surplus of foods like herbs or for more convenient snacking (like dried fruit). In molecular gastronomy, however, dehydration is also used to create crunchy textures, flavor powders or preserve the crispiness (and flavors) of foods like Kahlua-infused Rice Krispies. Dehydration can be performed using a dehydrator or a common household oven, provided that the oven can be set to temperatures below 200 degrees Fahrenheit.