Cereal Milk

This unique dessert recipe is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar.

  • Yield: Makes 1 quart

Source: The Martha Stewart Show, January Winter 2009


  • 6 cups cornflakes
  • 7 cups milk
  • 1/8 teaspoon salt
  • 1/4 cup light-brown sugar


  1. Preheat oven to 250 degrees.

  2. Place cornflakes on a rimmed baking sheet and transfer to oven. Toast until browned. Transfer to a wire rack to cool completely.

  3. Place milk in a large airtight container. Add cornflakes and cover container. Refrigerate for 15 minutes. Strain milk mixture through a fine mesh strainer into a large container with a pourable spout; discard solids. Add salt and sugar to milk; using an immersion blender, blend until salt and sugar have dissolved.

  4. Pour cereal milk into a clean glass milk jug or pitcher. Keep refrigerated until ready to serve.


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