A recent survey revealed that when hearing the term “protein and grains,” only 20% of Americans think of cereal and milk. We’d be in that group.
So Kellogg’s, America’s cereal powerhouse, created a pop-up restaurant, Recharge Bar, to educate families about the power of protein and grains found in a serving of dry breakfast cereal and one cup of skim milk. It popped up in our neighborhood at the end of June.
Visitors were treated to a menu of “cereal, milk, fruit and more” recipes developed by Christina Tosi, owner of Momofuku Milk Bar in Brooklyn, New York. The idea is, if you rethink breakfast cereal, you can invent more tasty options, good-for-you options to enjoy not just for breakfast, but for snacks and other meals. (We’re part of the contingent that can happily have a bowl of cereal for dinner.)
Beyond cereal, milk and fruit, Tosi added some “flavor boosts,” including nut butter, nuts, spices, herbs, and even fresh-ground coffee. Her menu:
Learn more at Kellogg’s microsite, Cereal And Milk.
Not everyone loves cow’s milk. Consider replacing it with almond milk, soy milk or yogurt. Don’t restrict yourself to the plain flavors, either. Chocolate lover? Try chocolate almond or soy milk.
Or, try Christina Tosi’s “Cereal Milk.”
This recipe is served at Momofuku Milk Bar, where it is served as a beverage and used in recipes like panna cotta. The restaurant says that “it tastes like the milk at the bottom of a bowl of Corn Flakes.”
To us, it tastes like whole milk infused with a substantial amount of malted milk. It’s heady stuff. Frankly, we’d rather have plain milk with our cereal. But for the many fans, here’s the recipe:
RECIPE: CEREAL MILK™
Ingredients For 2-1/2 Cups/4 Servings
1. PREHEAT the oven to 300°F.
2. SPREAD the Corn Flakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. Toasting the cornflakes before steeping them deepens the flavor of the milk.
3. 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.
4. 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.
5. WHISK the brown sugar and salt into the milk until fully dissolved. Taste the Cereal Milk. If you want it a little sweeter, add a little more brown sugar. If you want a more mellow flavor, add a splash of fresh milk and a pinch of salt.
6. USE immediately or store in a covered pitcher or jar, refrigerated, for up to 1 week.