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1
Heat the oven to 300F.
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2
Spread the cornflakes on a parchment-lined sheet pan.
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3
Bake for 15 minutes, until lightly toasted.
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4
Cool completely.
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5
Transfer the cooled cornflakes to a large pitcher.
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6
Pour the milk into the pitcher and stir vigorously.
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7
Let steep for 20 minutes at room temperature.
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8
Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl.
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9
The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process.
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10
Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.
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11
(We compost the cornflake remains or take them home to our dogs!)
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12
Whisk the brown sugar and salt into the milk until fully dissolved.
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13
Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.
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14
Toasting the cornflakes before steeping them deepens the flavor of the milk.
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15
Taste your cereal milk after you make it.
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16
If you want it a little sweeter, dont be shy; add a little more brown sugar.
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17
If you want a more mellow cereal milk, add a splash of fresh milk and a pinch of salt.
