Cereal Milk Recipes

CEREAL MILK RECIPE

Steps:

• Preheat the oven to 280 degrees F (140 degrees C).
• 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.
• Note - Toasting the cornflakes is optional but it deepens the flavors and makes the cereal milk really addictive.
• 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.

CEREAL MILK PUDDING

Steps:

• Add the milk and 3 cups of the cereal to a large bowl and stir to combine. Let the mixture steep for 1 hour in the refrigerator, then strain out the cereal and discard it, reserving the milk (there should be 4 1/2 cups).
• Add 4 cups of the cereal milk to a large saucepan and warm over medium heat until steaming (do not let boil), about 6 minutes. Meanwhile, whisk together the sugar, cornstarch, egg yolks, 1/2 teaspoon salt and the remaining 1/2 cup cereal milk in a medium bowl.
• Slowly incorporate the warm cereal milk into the egg mixture, whisking constantly to keep the eggs from scrambling. Once combined, pour the mixture back into the pan and turn the heat to medium. Cook, whisking continually, until the mixture thickens up to the consistency of pudding, about 7 minutes.
• Remove the pudding from the heat and stir in the vanilla. Transfer to a large bowl and cover with plastic wrap pressed against the top of the pudding to prevent a skin from forming. Chill the pudding completely, at least 4 hours and up to 1 day.
• Meanwhile, preheat the oven to 400 degrees F. Spread the remaining 1 cup cereal evenly on a baking sheet and drizzle with the agave. Bake until the agave melts and the cereal sticks when pinched, about 5 minutes. Let cool. (The cereal garnish will harden as it cools.)
• Spoon the pudding into bowls and top with the candied cereal pieces and sprinkles.

CRISPY CEREAL MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan.
• Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients.
• Bake approximately 1 hour in the preheated oven. Drain on paper towels.

CEREAL & MILK ICE CREAM SANDWICHES

Steps:

• In a shallow bowl, combine cereals. Spread ice cream onto the bottom half of each Rice Krispies treat. Drizzle with ice cream topping. Replace top half of Rice Krispies treat. Rolls sides in cereal mixture. Place on a baking sheet; freeze for at least 1 hour.