Breakfast of champs. Start your Friday off right with this breakfast inspired cocktail. Fancy.
Cereal Milk White Russian
1 1/2 oz. Belvedere unfiltered vodka
1/2 oz. coffee liquor (try Fair Café)
3 oz. Cereal Milk (see recipe below)
3 coffee beans
Build over ice in a rocks glass and garnish with beans.
Excerpted from the Momofuku Milk Bar cookbook
Makes about 2 1/2 cups; serves 4
2 3/4 cups Corn Flakes
3 3/4 cups cold whole milk or cream
2 Tbsp. tightly packed light brown sugar
1/4 tsp. kosher salt
Heat the oven to 300 degrees F.
Spread the Corn Flakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.
Transfer the cooled Corn Flakes 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 it will 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 Corn Flakes, but do not force the mushy flakes through the sieve. (We compost the Corn Flake remains or take them home to our dogs!)
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 Corn Flakes 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 mellower Cereal Milk, add a splash of fresh milk.
Note: This recipe has not been tested by the Bon Appetit Test Kitchen.
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