Everyone knows everyone in the restaurant world. That’s why when David Chang, of the Momofuku empire, needed someone to create an HACCP plan for his restaurant, Christina Tosi appeared via his friend, Chef Wylie Dufrese. She became the team’s “etc”, doing a little of everything and eventually evolving into being recognized for two major contributions to the food world: 
Cereal Milk and Crack Pie. 

Her new book, “Momofuku Milk Bar” is a compilation of stories, ingredients and recipes that will satisfy your sweet tooth just by reading them. Chapters such as “the crunch”, “liquid cheesecake” or “mother dough” and a chapter solely devoted to Cereal Milk, you know you’re in for a treat.

Picture this: Sunday morning in your pajamas, fuzzy socks and you’re in bed watching early morning shows. You’ve got a bowl of your favorite, sugary cereal and milk and you’re down to the milk. That sweet, perfectly seasoned milk, sometimes light pink, other times still pearly white. Are you on the sip the milk team or leave it to the soggy cereal team?


Christina Tosi is on the team that loved the leftover cereal milk and created not only a drink, but full desserts such as milkshakes, ice creams, pie, and even panna cotta! She’s even created a Cereal Milk™ White Ruskie, which in my opinion, should be declared: The Official Drink of the 2011 Holidays! Below you’ll find the recipe for Cereal Milk™ and in the book, which you can purchase on Amazon (and I think you should get one for you and a few as holiday gifts!)

Cereal Milk
Reprinted with permission from Momofuku Milk Bar © 2011 by Christina Tosi
makes about 645 g (2 ½ cups ); serves 4
100 g cornflakes / 2 ¾ cups
825 g cold milk / 3 ¾  cups
30 g light brown sugar / 2 tablespoons tightly packed
1 g kosher salt / ¼ teaspoon     
1. Heat the oven to 300°F.
2. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.
3. Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.
4. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mush cornflakes through the sieve. (We compost the cornflake remains or take them home to our dogs!)
5. Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.

* Toasting the cornflakes before steeping them deepens the flavor of the milk. Taste your cereal milk after you make it. If you want it a little sweeter, don’t be shy; add a little more brown sugar. If you want a more mellow cereal milk, add a splash of fresh milk and a pinch of salt.

One more day to get your entries in for all the giveaways, which end tomorrow, Dec. 16th!

Disclaimer: The views and opinions expressed on Cooking with Books are my own and based on testing and/or personal experience. I was sent the book free of charge and not monetarily compensated for a positive review.

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  1. i LOVE cereal milk. i just love cereal. seriously, if i could just eat this stuff all day, i would. i remember eating fruity pebbles and milk growing up…. sooo good.

  2. Omg, now you just made me crave cereal. How did I miss this giveaway? Where was I? Anyway, looks like I have to go get the Momofuku cookbook. Thanks for sharing this & firing my imagination with milk and cereal!

  3. I really need to make this! I’ve been to Momofuku Milk Bar and I’m a huge fan of their birthday cake truffles. Then again, I haven’t come across anything they make that isn’t a pure joy to eat!

  4. Milk..anytime of the day for me..of late not getting these Fruit loops in my place..kids used to love eating the same for breakfast. Hope they start marketing it in India again!

  5. I totally want that book!! 🙂 How is married life so far? Any different?