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Cereal Milk Punch

Cereal Milk Punch

Cereal milk recipe adapted from here.
Servings 1 cocktail
Author Brandon Matzek


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.