Establishment: Momofuku Milk Bar
Location: Manhattan, New York
First Connoisseur: Holly, recreated with alcohol
2 ¾ cups cornflakes
3 ¾ cups whole milk
2 tablespoons of packed brown sugar
¼ teaspoon of salt
Stout or coffee liqueur (I used Lake
Louie’s Mr. Mephisto’s Imperial Stout)
The Milk Bar in Manhattan is not an actual bar, but I thought their signature cereal milk would make for a great mixer for cream cocktails. Here’s how to make cereal milk. Toast 2 ¾ cups of cornflakes in a 300 degree oven for 15 minutes. Allow them to cool. Add the toasted flakes to 3 ¾ cups of whole milk and let sit at room temperature for 20 minutes. Strain flakes from milk; discard flakes. Add sugar and salt to milk and whisk until dissolved. Add your cereal milk as a topper to an ice cold glass of your favorite stout or Kahlua for a sinfully decedent end to the cold months.
The Milk Bar in Manhattan is not an actual bar, but I thought their signature cereal milk would make for a great mixer for cream cocktails. Here’s how to make cereal milk. Toast 2 ¾ cups of cornflakes in a 300 degree oven for 15 minutes. Allow them to cool. Add the toasted flakes to 3 ¾ cups of whole milk and let sit at room temperature for 20 minutes. Strain flakes from milk; discard flakes. Add sugar and salt to milk and whisk until dissolved. Add your cereal milk as a topper to an ice cold glass of your favorite stout or Kahlua for a sinfully decedent end to the cold months.
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