Makes: 4 servings
980 g Cereal milk 4 cups
3 g Kosher salt ¾ teaspoon
84 g White chocolate ½ cup
Pour the cereal milk into a sauce pot and place over medium heat on the stove. Heat, stirring frequently until milk is steaming hot (not boiling).Meanwhile, place the salt and white chocolate in a large bowl.Pour the boiling cereal milk over the white chocolate and stir until smooth. Serve hot.
1500 g Whole milk 6 cups
100 g Kellogg’s Cornflakes 2 ¾ cups
2 g Kosher salt ½ teaspoon
125 g Light brown sugar ½ cup
15 g Freeze dried corn** 3 tablespoons
Heat the oven to 300 F. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. 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.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 mushy cornflakes through the sieve. Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher, refrigerated, for up to 1 week.
**Get regular freeze-dried corn from Whole Foods, amazon.com, or justtomatoes.com. They all offer an organic version, but it’s not the same in flavor or color. We grind the corn down to a powder in a blender before we use it, so do the same in your kitchen. Make sure you store it in an airtight container, because otherwise moisture will get to it.