Got Cereal Milk?
CHRISTINA TOSI IS A BAKING GENIUS.
Mainly because she is racking up the dough (pun intended) by selling $5 bottles of cereal milk over at Momofuku's sister bakery, Milk Bar. She's throwing homemade sweetened cereal into a plastic milk bottle and asking customers to add their own milk, strain it, and sip until their teeth hurt.
Yes. This sounds ridiculous.
Yes. It's $5 you'll never get back again.Yes. It will make you feel like a kid again - remember soaking up every last slurp of your
So of course I bought it.
And me being...well...me, I obviously couldn't make one glass of cereal milk without creating a complete mess. I chalk it up to the 10 year-old self in me being far too excited to consume sugary milk without any repercussions.
CEREAL MILK™ RECIPE
Makes 2 and 1/2 cups, serves 4
- 2 3/4 cups cornflakes
- 3 3/4 cups cold milk
- 2 tbs tightly packed light brown sugar
- 1/4 tsp kosher salt
- Heat the oven to 300°f.
2. 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.
3. 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.
4. 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.
5. 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.