How to Make Cereal Milk Slideshow
Toast the cornflakes
Lightly toast your cereal to give it a little more depth of flavor if you’re using corn-based or nuttier cereals, Tosi says. "The deeper the color, the deeper the flavor," Tosi says. But if you’re working with fruitier cereals like Fruity Pebbles, skip this step.
Transfer your cereal to a gigantic bowl
Pour 2 ¾ cups of toasted cornflakes into a large mixing bowl.
Add the milk
Pour in 3 ¾ cup of milk (Tosi prefers whole milk, which soaks in the flavor better). "It’s basically a big bowl of cereal," Tosi says.
Soak the cereal
Let the cereal sit in the milk for 15 to 20 minutes, just long enough for the milk to get all the flavor. If you leave it in for too long, however, "the cornflakes will kind of turn on the milk," absorbing the milk and leaving a pile of mush, Tosi says.
Strain the cereal out
Use a fine-mesh sieve to catch the cereal. If you’re using a denser cereal, you may be able to leave the cereal in for a little longer.
Timing is everything
While the cereal milk might retain some sediment, Tosi assures us it’s completely normal. "As long as it’s not cereal purée," she says, which is what happens when you leave the cereal in the milk for too long.
Squeeze out the last drops of milk
Press down with the back of a ladle to squeeze out all of the milk. "The most flavorful milk is the stuff that the cereal is trying to soak in," Tosi says.
Tosi seasons her cornflake cereal milk with a little brown sugar and salt, but she recommends pairing seasonings with cereal. Fruity Pebbles works with granulated sugar, while a granola-type of cereal could use some maple syrup.
Whisk in brown sugar, salt
For this cornflake milk batch, whisk in 2 tablespoons of light brown sugar, followed by ¼ teaspoon of salt. Tosi recommends under-seasoning first, and then adding more to taste.
Or, just drink it immediately.