Frosted Flakes Gold

One time when I was like 12 years old, I was pouring myself some Frosted Flakes when a large, black, disgusting flake made its way out of the bag and into my bowl. I didn't know what to do, so I dumped the entire bowl in the trash and proceeded to avoid Frosted Flakes for the next few years. It was pretty traumatizing. Eventually, though, I overcame my disdain for Frosted Flakes and came around to 'em again, though not without lots and lots of therapy.

So then yesterday, I opened up my pantry, and what do I see, but Frosted Flakes Gold? I had absolutely no idea what was going on. Turns out it was based on Golden Grahams, in that they had removed the creme flavored icing and replaced it with honey. It occurred to me that Golden Grahams are great, so I grabbed a bowl.

I took a bite. The first thing that hit me was the flavor; it was actually pretty intense. But it wasn't overpowering, you could still taste the 'flake' of it. The honey was definitely there, and I think I tasted a hint of vanilla as well. The texture is different to normal Frosted Flakes also; they feel thicker and crunchier, which is great. Over time I realized that the milk wasn't really taking away the honey flavor, and that the flakes tended to stay crunchy for longer than most other cereals. Five minutes in I was scooping flakes off the bottom of the bowl, submerged completely in milk, and they probably had 80% crunchiness still. My theory is that the honey is so sticky and dense that it serves as a delicious barrier to the milk, thus protecting the flavor AND the crunch of the cereal. Brilliant.

6/7