Credit: Momofuku
Ingredients
2 3/4 cups Corn Flakes
3 cups cold whole milk
3/4 cups heavy cream
2 tbsp packed dark brown sugar
1/4 tsp kosher salt
Directions
Toast the Corn Flakes on parchment paper at 300 degrees for 15 minutes, until fragrant. Let cool, then put them in a pitcher with the milk and cream. Let everything steep for 20 minutes at room temperature. Strain out the cereal, gently pressing on it to release any extra liquid, without pushing the cereal through the strainer. Add the brown sugar and salt to the strained milk.
Notes
So, this is so amazing. You make this hoping it meets your expectations, and it surpasses them. The toasted Corn Flakes come through strong, with just enough added sweetness from the brown sugar. I could sip this plain, but look forward to trying it in a milk punch. Turning this into ice cream would be pretty freaking awesome, or using it in eggnog. I made a 1/2 recipe, which yielded about 2 cups of liquid.
Update
I swapped out the cream for all whole milk, and it tastes even better I think. It’s more versatile since people could just have it straight or spiked.
