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Cereal Milk

A signature drink from Christina Tosi's "Momofuku Milk Bar" cookbook, sweet cereal-infused milk can be enjoyed on its own or with treats for dipping, such as Cornflake-Chocolate-Chip-Marshmallow Cookies.

  • servings: 4
Photography: David M. Russell




  • 2 3/4 cups cornflakes
  • 3 3/4 cups cold milk
  • 2 tablespoons packed light-brown sugar
  • 1/4 teaspoon coarse salt

Cook's Note

Cereal milk will keep refrigerated for up to 1 week.


  1. Step 1

    Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

  2. Step 2

    Spread cornflakes on prepared baking sheet. Transfer to oven and bake until lightly toasted, about 15 minutes. Remove from oven and let cool completely.

  3. Step 3

    Transfer cooled cornflakes to a large pitcher. Pour milk into pitcher and stir vigorously; let steep at room temperature for 20 minutes.

  4. Step 4

    Set a fine mesh sieve over a medium bowl; strain milk, pressing down on the cornflakes but taking care not to push them through the sieve. Discard solids. Whisk brown sugar and salt into milk; transfer to a clean pitcher or glass milk jug.

The Martha Stewart Show, October 2011