Last year, I served this milk punch at a Mardi Gras party and it was a smash hit. A decadent mixture of milk and half-and-half flavored with sugar and vanilla, then spiked with a smoky bourbon. Sweet and smooth, this cocktail is dangerous. You can hardly tell that you’re kicking back some serious bourbon!
This year, I decided to put my own spin on Deb’s milk punch. Rather than mixing in regular milk, I used cereal milk, a staple at the Momofuku Milk Bar in New York City. Basically this milk tastes like the milk that’s leftover after eating a bowl of cereal! A jagged landscape of golden cornflakes is baked until toasty and fragrant. The flakes are then drowned in ice cold milk and heavy cream. Flavored with brown sugar and salt, the finished cereal milk is a nostalgic treat that will surely remind you of your childhood. This breakfast infusion lends a complex warmth to the milk punch with notes of corn and caramel. So, so delicious. Continue reading for the recipe.
Cereal Milk Punch
For the cereal milk:
- 2 3/4 cups cornflakes
- 3 cups cold whole milk
- 3/4 cup cold heavy cream
- 2 tablespoons packed light brown sugar
- 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
- Grated nutmeg, to garnish
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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