Make Momofuku milk bar copycat cereal milk at home in just 5 minutes using 3 simple ingredients. I have listed a few variations in the post too. Read along!
Want to try more similar recipes that you can sip on a dull day, then try some more milk recipes here – Turmeric Milk, Oreo Milkshake, Saffron Milk, Creamy Strawberry Milkshake, and Kesar Badam Milk.
About This Recipe
This 3 ingredient cereal milk is the copycat version of the one you get at the Momofuku Milk Bar in New York.
It is nothing but milk flavored with toasted cereals and brown sugar.
Cereal milk tastes like that dense, slightly sweet, starchy, corny milk from the bottom of the cereal bowl, that everybody loves to enjoy at the end.
Seve this milk for a refreshing breakfast or evening snack. You can also get experimental and use this flavored milk to make ice cream, pannacotta, or even pies.
Scale the recipe if making it for a crowd.
Ingredients
Cornflakes – I have used classic cornflakes but you can use any cereal to make this drink.
There are many kinds of cereal available under different brands, choose your favorite one. My other favorites are crunch berries, fruit loops, bran flakes, etc.
If you ever visit the Momofuku Milk Bar in New York, you can get the cereal milk mixes they sell at the store itself.
Milk – Use whole milk for a creamy and rich drink. To make it healthier, use low-fat milk.
You can also use almond milk, soy milk, or any other plant-based milk for a dairy-free option.
Brown Sugar – I love the earthy flavor brown sugar gives to this drink. You can use regular granulated sugar, honey, or maple syrup too.
How To Make Cereal Milk
Preheat the oven to 280 degrees F (140 degrees C).
Spread 2 cups of cornflakes on a baking sheet evenly.
Keep the tray in the middle rack of the oven and toast the cornflakes for 10 minutes.
Note – Toasting the cornflakes is optional but it deepens the flavors and makes the cereal milk really addictive.
Remove the tray from the oven and let the cornflakes cool completely.
Transfer the toasted cornflakes into a pitcher or a bowl.
Add 3 cups of milk and 1 tablespoon brown sugar and stir well.
Refrigerate the pitcher for 30 minutes for the flavors to steep.
Bring the pitcher out of the refrigerator and stir once again to dissolve the sugar.
Place a fine-mesh sieve over a large bowl or a pitcher.
Pour the milk through to separate the cereal from the milk.
Press down on the cereal to squeeze out as much milk as possible. Discard the leftover cereal.
Check for sugar and add more if needed.
Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.
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Recipe Card
Cereal Milk Recipe
Ingredients
- 2 cups classic corn flakes (or any other that you like)
- 3 cups whole milk (or skim milk for healthier version)
- 1 tablespoons brown sugar (or use any sweetener of your choice)
Instructions
- Preheat the oven to 280 degrees F (140 degrees C).
- Spread the cornflakes on a baking sheet evenly.
- Keep the tray in the middle rack of the oven and toast the cornflakes for 10 minutes.
- Note – Toasting the cornflakes is optional but it deepens the flavors and makes the cereal milk really addictive.
- Remove the tray from the oven and let the cornflakes cool completely.
- Transfer the toasted cornflakes into a pitcher or a bowl.
- Add milk and brown sugar and stir well.
- Refrigerate the pitcher for 30 minutes for the flavors to steep.
- Bring the pitcher out of the refrigerator and stir once again to dissolve the sugar.
- Place a fine-mesh sieve over a large bowl or a pitcher.
- Pour the milk through to separate the cereal from the milk. Press down on the cereal to squeeze out as much milk as possible. Discard the leftover cereal.
- Check for sugar and add more if needed.
- Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.
Did you make this recipe? Let me know!