Friday 13 July 2018

Cereal Milk.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Ok, so I have a really fun and nostalgic project for your weekend.
Today, I'm showing you how to make cereal milk.
I cannot take any credit for this recipe because if you've seen this show, you'll know exactly where the idea came from. Christina Tosi's episode is my favourite from the current pastry series of Chef's Table. I love how she takes inspiration from her childhood baking with everyday ingredients to create the most fun desserts at her bakery.

I have so many of her recipes that I want to try. I've already tried out her classic birthday cake and the crack pie is definitely next on my list. Today's recipe for cereal milk is one that I knew would be the easiest to make. It's a milk drink that takes inspiration from a simple bowl of cereal.
Let me explain. You know when you're eating cornflakes and get to the bottom of the bowl where the leftover milk is? That sweet, malty milk which has soaked up all the flavour from the cereal becomes a drink in itself and it is from this that Christina got the idea and made an entire selection of desserts including this drink and a cereal milk ice cream.

I'm sharing the original recipe today which uses cornflakes as the base. The cereal is toasted until golden in the oven before cooling and then being soaked in milk for about twenty minutes. The cereal gets soggy and leaves all its flavour in the milk which is then drained out. A little salt and brown sugar are whisked through before the drink is chilled and served. It's malty and sweet at the same time and makes a nostalgic change from the usual milkshake flavours. Speaking of milkshakes, you could add a few scoops of ice cream to the cereal milk and blend for a thick shake. I am dying to try this recipe with different cereals like chocolate Coco Pops or honey and peanut Crunchy Nut. Let me know if you experiment with anything different!

A Simple List of Ingredients:
1. Cornflakes
2. Milk
3. Salt
4. Soft Light Brown Sugar

Bismillah, let's begin!

Put the oven on at 150C or Gas Mark 2. Onto a baking tray, place 100g Cornflakes.

The classic cereal milk recipe uses cornflakes but I'm dying to give this same method a go with other cereal like Coco Pops or Crunchy Nut. Let me know if you guys give this recipe a go with other cereal!

Bake the cornflakes for 15-20 minutes until lightly toasted. There won't be a major change in colour. Then, let the cereal cool completely.

Next, let's steep our cornflakes and milk. You can do this in a large bowl or jug.

Put the toasted cornflakes into the jug.

Then, measure out 1 litre Cold Milk. For the creamiest cereal milk, use whole milk here.

Pour the milk over the cornflakes.

Stir the two together really well before letting the jug sit at room temperature for 20 minutes.

After 20 minutes, things will be looking mushy! Which is just what we want.

Now, it's time to finish our cereal milk off. Put a large sieve over a bowl.

Pour the mixture into the sieve ...

... letting the milk drain through to the bowl.

Gently press the cornflakes with a spoon to let any excess milk get through. Wooden spoon from The Visual Age.

Finally, to the milk in the bowl ...

Let's add 1/4 teaspoon Salt.

And, 30g Soft Light Brown Sugar.

Give everything a good whisk.

And, pop into a jug. Let the cereal milk chill completely before serving. Make sure to give it a good stir again before you pour into glasses.

Serve the cereal milk as it is for a simple drink or blend it up with a few scoops of vanilla ice cream for a lovely milkshake!

Cereal Milk.

a nostalgic take on the leftover milk from your cereal bowl.

Prep Time: About 1 hour.
Bake Time: About 15-20 minutes.
Serves: About 4 people.


100g Cornflakes
1 litre Cold Milk
1/4 teaspoon Salt
30g Soft Light Brown Sugar

Bake the cornflakes:
Heat the oven to 150C or Gas Mark 2. Put the cornflakes onto a baking tray and bake for 15-20 minutes or until lightly toasted. Cool completely.

Steep the cornflakes and milk:
Put the cornflakes and milk into a large jug and stir well. Let the two sit at room temperature for 20 minutes.

Finish the cereal milk:
Put a sieve over a large bowl. Strain the milk through the sieve, gently pressing the cornflakes to get all the milk out. Whisk in the salt and brown sugar. Taste and adjust, as needed. Chill in the fridge until cold.

I like drinking the cereal milk as it is but it also makes a great milkshake base. Just blend together with plenty of vanilla ice cream for a thick shake!

{recipe adapted from milk bar bakery}

Keep me in your duas please, and enjoy your cereal milk!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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