This Momofuku Milk Bar Cereal Milk Copycat recipe is the perfect way to enjoy this New York City trendy favorite at home. It's so amazing you'll be wondering, "why didn't I think of that?"
Spread corn flakes out in an even layer on a baking sheet. Toast the cornflakes in the oven for about 15 minutes. Cool completely.
Pour toasted corn flakes into a pitcher. Add in brown sugar, salt, and whole milk. Stir well. Let steep for 20-30 minutes.
Place a fine mesh sieve over a large bowl or pitcher. Pour milk through to separate the cereal from the milk. Press down on the cereal to squeeze out as much milk as possible. Discard cereal.
Store milk in a pitcher in the fridge for up to 1 week.