makes 2 and 1/2 cups, serves 4
100 g (2 3/4 cups) cornflakes
825 g (3 3/4 cups) cold milk
30 g (2 tbs tightly packed) light brown sugar
1 g (1/4 tsp) kosher salt
- heat the oven to 300°f.
- spread the cornflakes on a parchment-lined sheet pan. bake for 15 minutes, until lightly toasted. cool completely. toasting the cornflakes before steeping them deepens the flavor of the milk. taste your cereal milk™ after you make it. if you want it a little sweeter, don’t be shy; add a little more brown sugar. if you want a more mellow cereal milk™, add a splash of fresh milk and a pinch of salt.
- transfer the cooled cornflakes to a large pitcher. pour the milk into the pitcher and stir vigorously. let steep for 20 minutes at room temperature.
- strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. the milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.
- whisk the brown sugar and salt into the milk until fully dissolved. store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.
cereal milk is available at: all nyc stores.
or you can purchase our cereal milk mix from: milk bar toronto, shipping, nyc reservations