Cereal Milk

Tosi first created Cereal Milk in 2006 as an ingredient while working for David Chang at Momofoku. and she created her own recipes inspired by the flavors of her favorite foods from childhood, including Cereal Milk panna cotta. The Los Angeles Times described Tosi's version of panna cotta as "[taking] something upscale...and [yanking] it down." Tosi further developed the concept at Momofuku Bakery and Milk Bar, now Milk Bar. The basic ingredient is also used as a mixer for coffees and cocktails. When Tosi opened Milk Bar, one of the first menu items was her Cereal Milk soft-serve ice cream. Tosi has since expanded to packaged custard-style ice cream in Cereal Milk flavors. == Preparation and ingredients ==

The beverage and basic ingredient Cereal Milk is prepared by toasting cornflakes, steeping them at room temperature in milk, draining off the cereal, and adding brown sugar and salt. Other cereals can also be used. == Reception ==

According to the New York Times, "Nothing bears the trademark of the pastry chef Christina Tosi more than her cereal milk flavor," and that she had made it a "household name". Axios called Cereal Milk a "cult favorite". Trade journal Restaurant Business called Tosi's cereal milk "iconic". Saveur's Megan Zhang theorized that the appeal of the cereal milk flavor was rooted in the nostalgia of recalling that breakfast cereal was 'the first thing many of us learned to “cook” and eat ourselves as youngsters'. == Influence ==

In 2017 Ben & Jerry's introduced a line of flavors that Eater called a [blatant ripoff] of Tosi's creation. Burger King produced a Cereal Milk milkshake. == References ==