Cereal Milk

While browsing my local library's cookbook shelf, I noticed that they had a copy of Momofuku Milk Bar!  I've made the crack pie and compost cookies before from recipes I've found on-line, and while they were pretty complicated to make, it's still easier than traveling to NYC to get them.  In case I haven't said it before, I think Christina Tosi is a real genius when it comes to creating things for the Milk Bar.  I mean, take cereal milk for example.  The idea is simple--the yummy milk leftover at the bottom of a cereal bowl--but who would have thought to make it as a drink to sell?  And it's soooooooooo good!  Thankfully, this is one of the easier things from the Milk Bar to make.

Cereal Milk (from Momofuku Milk Bar)
makes 4 servings 

100 grams (2 3/4 cups) cornflakes
825 grams (3 3/4 cups) cold milk
30 grams (2 tablespoons, tightly packed) light brown sugar

1 gram (1/4 teaspoon) kosher salt   

Preheat the oven to 300°F.

 
Spread the cornflakes on a parchment- or Silpat-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.

 
Transfer the cooled cornflakes to a large bowl. Pour the milk into the bowl 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.

 
I like to drink this straight up, but you can also use it in coffee or make milkshakes out of it.  Next, I'll post about how to make a panna cotta out of this!

Next:  Cereal Milk Panna Cotta with Cornflake Crunch
Previously:  Margherita Pizza