Getting to the end is the best thing about eating cereal. Milk that’s left over at the bottom of the bowl is dense and slightly sweet. You might imagine cereal milk is, you know, for kids, but this steeped and seasoned version, made fashionable by pastry chef Christina Tosi, turns plain old milk into toasted corn flake–enriched milk for a flavorsome hot cocoa.
- Yield: 1 Serving
- 2 rounded teaspoons unsweetened cocoa powder
- 1 level teaspoon sugar, or to taste
- 1 pinch salt
- 1 cup cereal milk
- Combine cocoa powder, sugar, and salt in your favorite cup. Place cereal milk in a small saucepan over medium heat until it becomes hot, not quite to a boil. Add just a few tablespoons of the hot milk into the cocoa mix, and stir into a smooth paste with a wooden spoon. Gradually add the remainder of the milk and continue stirring until fully incorporated. Froth with an immersion blender until creamy and foamy.
- Preheat oven to 300°F. Line a baking sheet with parchment paper. Spread 1 cup of corn flakes on prepared baking sheet. Transfer to oven and bake until lightly toasted, about 15 minutes. Remove from oven and let cool completely. Transfer cooled corn flakes to a large glass. Pour 1 cup of milk into the glass. Stir and let steep at room temperature for 20 minutes. Set a fine mesh strainer over a container; strain milk, pressing down on the corn flakes but taking care not to push them through the sieve. Discard solids.