Churros existed before I discovered them in 2009, or so I’m told. But that fateful March afternoon in a Barcelona café was a personal turning point. As in – I turn my head any time I hear the word now. “Did someone say churros?” I ask, more a plea than a question.
When Cinnamon Pebbles cereal was announced last month, it was immediately linked with churros. Blog posts breathlessly asked if the breakfast flakes would taste like them. News articles suggested making Cinnamon Pebbles-covered churros.
My churro buds were aching when I ripped open the box of Cinnamon Pebbles. The scent was definitely cinnamon, but not churro-y. It was familiar, but I couldn’t put my finger on what it reminded me of.
I threw a dry handful into my mouth. The size, weight and texture are the same as the classic Pebbles varieties. Then the taste revealed itself. These were not Churro Pebbles. They were the simple cinnamon sugar of my youth.
I instantly flashed back to 8 years old, finding an ancient shaker of Domino’s “Sugar ‘n Cinnamon” in the back of the kitchen cabinet. I started dumping clumps of cinna-sugar (emphasis on the sugar) over my plain Rice Chex cereal. That is precisely the taste of Cinnamon Pebbles.
The cereal absorbed milk quickly, in typical Pebbles (and most rice cereal) fashion. The flavor stayed pretty true wet or dry, which makes me think it’s really baked in, not just a coating. It did impart some cinnamon-sweetness and a beige tint to the leftover milk, but visually not the party of brown flecks I expected.
While I loved the cinna-sugar/rice cereal combo in 1984, and eating it now was a bit of fun nostalgia, it’s 2017 and tastes have changed. Flavors have gotten more complex, exotic and sometimes silly. Hence, I can’t say that this cereal was exciting or “new.” It needed a hook to make it more modern.
Cinnamon Pebbles might have been greatly improved by adding a dash of red pepper, so I set out to do just that. I spread a layer of the cereal on a cookie sheet, sprinkled a mixture of water, ground cayenne and roasted Saigon cinnamon on top and gave it a quick toast in the oven (250 degrees, 5 minutes or so).
The results were beyond my expectations. The extra cinnamon knocked down the overwhelming sugar and the red pepper brought a delayed warmth that hit just as I was ready to take the next spoonful. This was a cereal worth buying again.
I also tried using the Cinnamon Pebbles as a pie crust. Filled with devil’s food instant pudding and a bit of cayenne, it was an easy and decent approximation of churros and chocolate.
(Nutrition Facts – 3/4 cup cereal only – 120 calories, 10 calories from fat, 1 gram of fat, 1 gram of saturated fat, 0 grams of trans fat, 0 milligrams of cholesterol, 180 milligrams of sodium, 26 grams of carbohydrates, 0 grams of fiber, 10 grams of sugar, and 1 gram of protein.)
Purchased Price: $3.69
Size: 11 oz. box
Purchased at: Stop & Shop
Rating: 5 out of 10
Pros: Yep, they’re Pebbles alright! Pleasant throwback cinna-sugar flavor.
Cons: Too simple for novelty-seekers. Needs something to offset or amp up the cinnamon.
