You may think this post is an April Fool's joke, but it's not. Cereal Milk is a thing. You can get it at one of the five Momofuku Milk Bar locations in New York (and now a location in Toronto). Cereal Milk is basically akin to the leftover milk at the bottom of your cereal bowl... you may find it intriguing or disgusting.
The recipes are on the Milk Bar website and also the official Momofuku cookbook. This is a quick overview of making cereal milk at home.
Measure 3 and 3/4 cups cold milk into a cup or jug. The recipe called for 2 tablespoons light brown sugar and 1/2 teaspoon kosher salt to be added at the end but Saucy added it to the milk at the start.
Not for any particular reason, she just wasn't reading too carefully. It probably didn't matter.
In an oven preheated to 300 degrees, toast 2 and 3/4 cups cornflakes for fifteen minutes. Toasting the cereal supposedly deepens the flavour of the milk.
After cooling, place the toasted cereal in a large jug and pour the sweetened milk over the flakes. Stir vigorously.
Let the mixture stand on counter at room temperature for twenty minutes.
Strain the milk through a fine sieve - you may wish to do this twice. The mixture will be thickened (because after all, the flakes are basically corn starch waiting to happen).
You can push the excess liquid through the strainer using the back of a spoon.
Serve the cereal milk cold. It will keep covered in your fridge for a few days. You can sweeten the milk or flavour it with just about anything. At Momofuku, they sell small bottles of flavoured cereal milk as "milk shakes."
The best thing about cereal milk is that it makes a super rich alternate baking ingredient to regular milk. Saucy added it to her blueberry muffin recipe yesterday, it gave the finished product a nice, nutty flavour.
Otherwise, how do you feel about the idea of "cereal milk", in general? Yay or yuck?