Cereal Milk

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 100g cornflakes
2. 825g cold milk
3. 30g light brown sugar
4. 1g or 1/4 tsp kosher salt

Instructions

1. Heat oven to 300F.
2. Spread cornflakes on parchment-lined sheet pan. Bake for 15 min until lightly toasted. Cool completely.
3. Transfer cooled cornflakes to large pitcher. Pour in milk and stir vigorously. Steep for 20 min at room temp.
4. Strain mixture through fine-mesh sieve, collecting milk in a medium bowl. Using a ladle, wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.
5. Whisk the sugar and salt in the milk until fully dissolved. Store in a clean pitcher, refrigerated for up to 1 week.