It was time.
Time to make cereal milk, that is………
For all of my Momofuku Milk Bar posts, I knew that the lack of cereal milk was a glaring omission.
I’ve got this. And it’s in a popsicle.
For those unfamiliar with the term, “cereal milk” is yet another genius creation from the beautiful mind of Christina Tosi. Enamored of the nostalgia brought on by the flavored milk left in the bottom of a bowl of sugary cereal, she developed a recipe that riffs on this – and uses it in everything from ice cream to pies, panna cottas and of course, straight up out of the bottle.
When I decided to make a “cereal and milk” pop using Cinnamon Toast Crunch I knew that the base HAD to be – what else? Cereal milk.
So here goes:
You essentially “steep” a bunch of cereal in a bowl of milk and cream, drain and discard the cereal and enrich the flavored milk with some sweetened condensed milk, brown sugar and salt.
Honestly? I could have stopped right there – poured the mixture into my popsicle molds, stuck it in the freezer and called it a day.
But I really wanted to replicate the signature “cinnamon swirl” that runs through every bit of cereal.
So I whipped up some “swirl” and added that to the base, along with some more cereal, for “good measure”.
NOW we’re talking.
I am in total love with these pops – and I know you will be too.
And I’m not saying you should dip the pops in even more crushed cereal.
But I’m not saying you shouldn’t.
cereal milk base from The Little Foodie, inspired by Momofuku Milk Bar
5 cups Cinnamon Toast Crunch cereal, divided
2 cups whole milk
1 cup heavy cream
1/4 cup sweetened condensed milk
2 tablespoons brown sugar
pinch of kosher salt
3 tablespoons maple syrup
2 tablespoons unsalted butter
1 teaspoon cinnamon
Combine 3 cups of cereal, milk and cream in a large bowl – stir well to combine and let sit for 20 minutes. Strain the mixture into a large measuring cup and discard the cereal. Add the sweetened condensed milk, brown sugar and salt. Heat in the microwave for 1 minute, stir well to combine and refrigerate for at least an hour (or up to one week).
In a small saucepan melt the maple syrup, butter and cinnamon, stirring till well combined. Let cool.
Coarsely crush the remaining 2 cups of cereal – place some in the bottom of each of your popsicle molds. Pour in your cereal milk to about 1/2″ from the top. Freeze till slushy (about an hour). Spoon the cinnamon mixture evenly into each mold – use a skewer or thin knife to push the cereal (which will have floated to the top) and cinnamon swirl into each pop. Top with some more crushed cereal, add sticks and freeze overnight.
To release the pops, hold molds briefly under hot water. Working with one pop at a time, dip the top portion into a dish of warm water. Immediately dip into crushed cereal. Return to the freezer till ready to serve.
This delicious recipe brought to you by Sheri Silver
Need more popsicle “inspiration”? Check out my Popsicles Pinterest board!