Cereal Milk
From Momofuku Milk Bar by Christina Tosi.
Ingredients
- 100g cornflakes
- 825g cold milk
- 30g light brown sugar
- 1g or 1/4 tsp kosher salt
Instructions
- Heat oven to 300F.
- Spread cornflakes on parchment-lined sheet pan. Bake for 15 min until lightly toasted. Cool completely.
- Transfer cooled cornflakes to large pitcher. Pour in milk and stir vigorously. Steep for 20 min at room temp.
- 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.
- Whisk the sugar and salt in the milk until fully dissolved. Store in a clean pitcher, refrigerated for up to 1 week.
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