In The Kitchen: Cap’n Crunch Cereal Milk Mouse From Mas Tapas Y Vino

Chef Marc Quinones from Mas Tapas y Vino at Hotel Andaluz joined New Mexico Living to make Cap’n Crunch Cereal Milk Mouse.


  • 2 cups of Cap’n Crunch Cereal
  • 4 cups of Heavy Cream
  • 2 tablespoons of sugar
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of chocolate chips
  • 1 strawberry


  1. Combine cereal and cream inside of a mixing bowl and refrigerate for 24 hours.
  2. Then remove and let steep at room temperature for 25 minutes.
  3. Add in sugar and vanilla until mousse consistency forms.

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Brought to you by: New Mexico Living, segment paid by Hotel Andaluz