Alco’hall & Oates

Aneka Saxon, Machine | Chicago

The inspiration for this drink was “an impulse for nostalgia,” says Aneka Saxon, director of beverage development at Chicago’s Machine. She wants guests to recognize at first sip that “this is chocolate milk, through and through, with alcohol in it, that I get to enjoy as a grown-up, with no shame.”

At the restaurant, the cocktail is presented in a ceramic milk vessel for guests to “pour into the bowl,” aka a rocks glass half-filled with Cocoa Puffs. Alternatively, the drink can be enjoyed on its own.


Serving: 1

  • 1 ounce bourbon, preferably Maker's Mark
  • 1/2 ounce Meletti Cioccolato
  • 5 ounces Cocoa Puffs-infused oat milk (see Editor’s Note)
  • 1/2 cup Cocoa Puffs

  1. Combine all ingredients except Cocoa Puffs in a mixing tin and shake with ice.
  2. Strain into a rocks glass filled with Cocoa Puffs.
Editor's Note

Cocoa Puffs-infused Oat Milk:
Add ½ cup of cocoa puffs to 1 quart of oat milk. Let sit for about 30 minutes, “until the Puffs are really soggy and sad,” then strain them off.

Tagged: chocolate, oat milk