-
1
Heat the oven to 300F.
-
2
Spread the cornflakes on a parchment-lined sheet pan.
-
3
Bake for 15 minutes, until lightly toasted.
-
4
Cool completely.
-
5
Transfer the cooled cornflakes to a large pitcher.
-
6
Pour the milk into the pitcher and stir vigorously.
-
7
Let steep for 20 minutes at room temperature.
-
8
Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl.
-
9
The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process.
-
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.
-
11
(We compost the cornflake remains or take them home to our dogs!)
-
12
Whisk the brown sugar and salt into the milk until fully dissolved.
-
13
Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.
-
14
Toasting the cornflakes before steeping them deepens the flavor of the milk.
-
15
Taste your cereal milk after you make it.
-
16
If you want it a little sweeter, dont be shy; add a little more brown sugar.
-
17
If you want a more mellow cereal milk, add a splash of fresh milk and a pinch of salt.