- 2 3/4 cups cornflakes
- 3 3/4 cups cold milk
- 2 tablespoons packed light-brown sugar
- 1/4 teaspoon coarse salt
Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
Spread cornflakes on prepared baking sheet. Transfer to oven and bake until lightly toasted, about 15 minutes. Remove from oven and let cool completely.
Transfer cooled cornflakes to a large pitcher. Pour milk into pitcher and stir vigorously; let steep at room temperature for 20 minutes.
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.
SourceThe Martha Stewart Show, October 2011