Cereal Milk Lattes – delicious coffee lattes made with espresso and a homemade (vegan) version of Christina Tosi’s famous cereal milk!
Have I made many, many of her recipes? Yes indeed. Do I freak out and jump around my house every time she likes one of my photos on Instagram? Obviously. Do I have a tattoo of a Milk Bar cake? Well, technically not yet, but it’s next up on my “To Get Tattooed” list. It’s a lot like my “To Bake” list, but very permanent and makes my mom angry.
However, the one thing I haven’t made is arguably the most important: cereal milk. And now that I’ve made it, I don’t know how I’ve lived this long without it. But of course I can never just leave well enough alone, so I made cereal milk lattes. You’re welcome.
How to make these lattes:
These lattes couldn’t be any easier to make. First, make the cereal milk (I made it the night before so making my coffee in the morning was even quicker and easier). Then make your coffee or espresso shots, either one will work. Add ice to a tall glass, pour in your coffee, top with cereal milk, and enjoy!
Cereal Milk Lattes
- 2 3/4 cups cornflakes cereal
- 3 3/4 cups nondairy milk, cold
- 2 Tbsp. brown sugar
- 1/4 tsp. salt
- 4 shots espresso, divided
- whipped cream for garnish (optional)
- Preheat the oven to 300ºF.
- Spread the cornflakes on a parchment-lined baking sheet. Bake for 15 minutes until lightly toasted.
- Once the cornflakes are cool, transfer them to a big bowl and pour the milk over top. Let steep 20-30 minutes.
- Strain the mixture and press gently on the cornflakes to wring out all the milk, being careful not to push too hard (this will push the cornflake mush into the milk, and that’s not what you want!).
- Add the brown sugar and salt and mix until thoroughly combined.
- To make the lattes: fill a large glass with ice. Pour 2 shots of cooled espresso over top, then top with the cereal milk. Garnish with whipped cream if you like!
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