Cereal Milk

cereal_milk1

Cereal Milk 

For generations bleary eyed people have stared at the bottom of their cereal bowl, eyes still glazed with sleep as they shove bits of cereal and milk in their mouths as if on automaton. Then along comes a genius who has a spark of imagination as her eyes peruse the leftover milk at the bottom of the bowl. "Why don’t I bottle this and sell it?" she muses "It will work!" And it did.

One fine day, Momofuku founder David Chang asked Christina Tosi to prepare dessert and just like that the pastry program at Momofuku began. Christina’s quirky and playful vision about giving a fun modern twist to childhood flavours earned rave reviews and led to the opening of the Momofuku Milk Bar that has garnered hordes of fans around the world. Cereal Milk is the brainchild of Christina Tosi’s playful take on breakfast. Who would’ve thought that the milk in the bottom of your cereal bowl could taste so luscious once it was tweaked and bottled up in delightful packaging.

Cereal Milk - Process inspired by Momofuku Milk Bar

The Momofuku Milk Bar is one of my favourite cookbooks, mainly because of the quirk factor and the immense creativity that is Christina Tosi. I love a concept that allows adults to become little children and indulge. It is what the world needs. It is what I need! On occasion. You see, feeding my inner child  also unleashes my creativity.

Cereal Milk

One of the first things that is tackled in the Milk Bar cookbook is Cereal Milk. Building on the concept of steeping your favourite cereal in cold milk, the book encourages you to use your favourite cereal. Once you have a bottle of your cereal milk, you can use that milk to make cereal milk ice cream (which I did and enjoyed the strange feeling of having an ice cream that tasted like my leftover cereal milk! A bit fiddly and dragged out to make and I will probably not make it again because I like my ice cream to be simple with 3 to 5 ingredients), cereal milk panna cotta or maybe custard?

Cereal Milk And Happy Lab candy.

Cornflake was my favourite cereal growing up. It was the only cereal that was available in my part of the world till I was in my teens. So, I have very fond memories of crunchy, golden flakes swirling in creamy cold milk. I also remember that cornflakes used to be not commercially packaged and had zero to none sugar. Ah I miss that version of my breakfast! You guessed right! I used cornflakes and the beige coloured milk that resulted from an afternoon’s worth of experimentation will now become a regular fixture in my fridge, especially in the warmer months. The candy and beakers are from my gleeful splurging spree at The Happy Lab in Sydney. I felt they went well with the chemical nature of the Momofuku Milk Bar’s fantastical creations.

Cereal Milk

 

 

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