Momofuku Milk Bar Cereal Milk

5 from 3 votes

Make Momofuku Milk Bar Copycat Cereal Milk at home using 3 simple ingredients. I have listed a few variations in the post, too. Read along!

Cereal milk served in a glass.
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About Cereal Milk

This 3 ingredient cereal milk is the copycat version of the milk 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 pies.

Scale the recipe if making it for a crowd.

If you want to try more similar recipes that you can sip on a dull day, try some more milk recipes here.

Ingredients

Cereal milk ingredients.

Cornflakes – I have used classic cornflakes, but you can use any cereal to make this drink.

Different kinds of cereal are available under different brands; choose your favorite. 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-flavored milk mixes they sell at the store.

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 other plant-based milk as a dairy-free option.

Brown Sugar – I love the earthy flavor brown sugar gives this drink. You can use regular granulated sugar, honey, or maple syrup too.

How To Make Cereal Milk

Preheat the oven to 280°F (140°C).

Spread 2 cups of cornflakes on a baking sheet evenly.

Cornflakes spread on a tray.

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-flavored milk addictive.

Remove the tray from the oven and let the cornflakes cool completely.

Toasted cornflakes.

Transfer the toasted cornflakes into a pitcher or a bowl.

Cornflakes transferred to a pitcher.

Add 3 cups of milk and 1 tablespoon brown sugar and stir well.

Milk and brown sugar added to the pitcher.
Stirred well.

Refrigerate the pitcher for 30 minutes for the flavors to steep.

Remove the pitcher from the refrigerator and stir again to dissolve the sugar.

Pitcher brought out of the refrigerator and stirred again.

Place a fine-mesh sieve over a large bowl or a pitcher.

Pour the milk through to separate the cereal from the milk.

Milk poured in a strainer kept over a bowl.

Press down on the cereal to squeeze out as much milk as possible. Discard the leftover cereal.

Pressing the cereal.

Check for sugar and add more if needed.

Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.

Ready cereal milk.

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Make Momofuku Milk Bar Copycat Cereal Milk at home using 3 simple ingredients. I have listed a few variations in the post too. Read along!
5 from 3 votes

Momofuku Milk Bar Copycat Cereal Milk Recipe

Make Momofuku Milk Bar Copycat Cereal Milk at home using 3 simple ingredients. I have listed a few variations in the post too. Read along!
Cook: 15 minutes
Cooling and Soaking Time: 40 minutes
Total: 55 minutes
Servings: 2 people

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)
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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Instructions 

  • Preheat the oven to 280℉ (140℃).
  • 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.

Video

YouTube video

Notes

Scale the recipe if making it for a crowd.
Many kinds of cereal are available under different brands; choose your favorite one. My other favorites are crunch berries, fruit loops, bran flakes, etc.
You can also use almond milk, soy milk, or other plant-based milk as a dairy-free option.

Nutrition

Calories: 369kcal, Carbohydrates: 53g, Protein: 14g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 37mg, Sodium: 365mg, Potassium: 530mg, Fiber: 1g, Sugar: 33g, Vitamin A: 1093IU, Vitamin C: 6mg, Calcium: 424mg, Iron: 8mg
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