Description
A delicious and simple recipe for toasted corn flakes milk.
Ingredients
Scale
- 2 cups classic corn flakes (or any other that you like)
- 3 cups whole milk
- 1 tablespoon brown sugar (or use any sweetener of your choice)
Instructions
- Preheat the oven to 280℉ (140℃).
- Spread the cornflakes on a baking sheet evenly.
- Keep the tray in the middle rack of the oven and toast the cornflakes for 10 minutes.
- Remove the tray from the oven and let the cornflakes cool completely.
- Transfer the toasted cornflakes into a pitcher or a bowl.
- Add milk and brown sugar and stir well.
- Refrigerate the pitcher for 30 minutes for the flavors to steep.
- Bring the pitcher out of the refrigerator and stir once again to dissolve the sugar.
- Place a fine-mesh sieve over a large bowl or a pitcher.
- Pour the milk through to separate the cereal from the milk. Press down on the cereal to squeeze out as much milk as possible. Discard the leftover cereal.
- Check for sugar and add more if needed.
- Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.
Notes
- Toasting the cornflakes is optional but it deepens the flavors and makes the cereal milk really addictive.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg