I’m slowly working my way through the Momofuku Milk Bar cookbook. I really enjoy making Christina Tossi’s creations. Her recipes are easy to follow and remind me so much of all the foods I loved to eat as a child. The Cereal Milk recipe is exactly that. I used to (and still do) love drinking the milk right out of the bowl after it had been soaking in cereal. Forget the cereal because that just turned soggy within minutes. But I could drink that sweetened milk all day long! Well, Christina Tossi has figured out a way to recreate just that.

The recipe is fairly straightforward. You’re toasting a large handful of Corn Flakes, then steeping them in milk. Add a little bit of sugar and a pinch of salt and voila! Cereal Milk. That’s it. Four ingredients and you’re there. The end result is a glass of milk that really does taste like it’s been sitting in the bottom of a cereal bowl. It’s a little bit sweet with a hint of the toasted Corn Flakes. And for those of you who run, it’s a nice change from chocolate milk. Perfect with a cookie or two as an afternoon treat.

Now I just have to figure out what do to with all of this Cereal Milk I’ve made. Hmm…

Enjoy!

Cereal Milk

Ingredients:

• 2 3/4 cups Corn Flakes
• 3 3/4 cups cold milk
• 2 tablespoons light brown sugar, tightly packed
• 1/4 teaspoon salt

Directions:

• Preheat the oven to 300F.
• Line a baking tray with parchment paper or a silicone baking mat and spread the Corn Flakes evenly on the tray.
• Place the tray in the oven for 15 minutes or until lightly toasted.
• Remove the tray from the oven and allow the Corn Flakes to cool completely.
• Transfer the cooled Corn Flakes to a large mixing bowl and pour the milk into the bowl and stir. Allow the mixture to steep for 20 minutes at room temperature.
• Strain the milk and Corn Flakes mixture through a large sieve and collect the milk in a large container. You can use the back of a spoon or your hand to press the milk out of the Corn Flakes.
• Whisk the brown sugar and salt into the cereal milk until fully combined. You can adjust the amount of salt and sugar to taste. Store refrigerated in an airtight container for up to a week.

(Source: Momofuku Milk Bar)

Recipe notes: In the book, Tossi says the leftover Corn Flakes are either composted or taken home by the staff for their dogs.