Cereal Milk Punch
User Reviews
5
9 reviews
Excellent
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Servings
1 cocktail
Cereal Milk Punch
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Cereal milk recipe adapted from here.
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Ingredients
For the cereal milk:
- 2 3/4 cups cornflakes
- 3 cups milk whole, cold
- 3/4 cup heavy cream cold
- 2 tablespoons light brown sugar packed
- 1/4 teaspoon kosher salt
For the punch:
- 3 oz. cereal milk
- 1 oz. bourbon I used Woodford Reserve
- 2 teaspoons confectioners' sugar
- 1/4 teaspoon vanilla extract
- nutmeg grated, to garnish
Instructions
- Preheat your oven to 300°F and place a rack in center of the oven. Line a rimmed baking sheet with parchment paper or a silpat.
- Spread cornflakes out in an even layer on the prepared baking sheet. Bake for 15 minutes, until lightly toasted and fragrant. Let cool completely then transfer to a large pitcher.
- Whisk together whole milk and heavy cream then pour over cornflakes, stirring until well combined. Let steep for 20 minutes at room temperature.
- Set a fine mesh basket strainer over a large bowl. Pour the cereal-milk mixture through the strainer. Gently press the cornflakes to extract as much milk as possible. Just don't press the mush through the mesh into the milk below! Discard cornflakes.
- Whisk brown sugar and salt into the infused milk until fully dissolved. Store in the refrigerator for up to 1 week.
- To make the cocktail, combine 3 oz. of cereal milk, bourbon, confectioners' sugar and vanilla in a small tumbler, gently whisking to combine. Add ice and stir until well chilled. Finish with a dusting of freshly grated nutmeg.
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User Reviews
Overall Rating
5
9 reviews
Excellent
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